E. Sullivan

The use of chlorophenol red for the selective determination of chlorine dioxide in drinking water.

G. Gordon, D. Sweetin, E. Sullivan, 1996, Talanta.

Identification Of Critical Parameters For The Microbiological Safety And Stability Of Select Acidified Foods

E. Sullivan, Elizabeth Sullivan, 2013 .

Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step.

O. Padilla-Zakour, D. Manns, J. Churey, 2013, Journal of food protection.

Chapter 38 – Pickling Eggs

O. Padilla-Zakour, Jessie Usaga, E. Sullivan, 2017 .

Pickled egg production: effect of brine acetic acid concentration and packing conditions on acidification rate.

O. Padilla-Zakour, E. Sullivan, Óscar G. Acosta, 2014, Journal of food protection.