M. Desai

Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets

Juan L Silva, Taejo Kim, M. Schilling, 2014 .

Proteomic approach to characterize biochemistry of meat quality defects.

M. Ciaramella, M. Schilling, S. Suman, 2017, Meat science.

Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat.

M. Schilling, S. Suman, C. Beach, 2016, Poultry science.

Reduction of Listeria monocytogenes biofilms on stainless steel and polystyrene surfaces by essential oils.

Juan L. Silva, R. Nannapaneni, K. Soni, 2012, Journal of food protection.

Reduction of Listeria monocytogenes in raw catfish fillets by essential oils and phenolic constituent carvacrol.

Juan L. Silva, R. Nannapaneni, K. Soni, 2012, Journal of food science.

Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.

K. Soni, M. Schilling, S. G. Campano, 2014, Poultry science.

Reduction of Listeria monocytogenes in queso fresco cheese by a combination of listericidal and listeriostatic GRAS antimicrobials.

R. Nannapaneni, K. Soni, A. Oladunjoye, 2012, International journal of food microbiology.