F. Harte

发表

Micro- and Nanoparticles for Controlling Microorganisms in Foods

Q. Zhong, J. Weiss, P. Davidson, 2014 .

Mechanical Properties of Ovalbumin Gels Formed at Different Conditions of Concentration, Ionic Strength, pH, and Aging Time

J. Gallegos‐Infante, N. Rocha‐Guzmán, R. González-Laredo, 2010 .

Thermal inactivation of Escherichia coli O157:H7 when grown statically or continuously in a chemostat.

D. G. Black, X. Ye, P. Davidson, 2010, Journal of food protection.

Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan.

S. Zivanovic, H. Thippareddi, P. Davidson, 2009, Journal of food science.

Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer.

D. G. Black, T. Taylor, P. Davidson, 2007, Journal of food protection.

Microbiological Analysis of Food Contact Surfaces in Child Care Centers

C. A. Costello, P. Davidson, B. Haughton, 2008, Applied and Environmental Microbiology.

Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields: comparison of inactivation kinetics models.

G. Barbosa‐Cánovas, D. Rodrigo, M. Rodrigo, 2001, Journal of food protection.

Escherichia coli thermal inactivation relative to physiological state.

D. G. Black, P. Davidson, F. Harte, 2009, Journal of food protection.

Cryo-transmission electron tomography of native casein micelles from bovine milk.

F. Harte, T. Dokland, J. Jurat-Fuentes, 2011, Journal of dairy science.