Vijay K. Juneja

发表

Intervention strategies for control of foodborne pathogens

Vijay K. Juneja, V. Juneja, 2004, SPIE Optics East.

Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program

Vijay K. Juneja, Cheng-An Hwang, Mark L. Tamplin, 2009 .

Microbial Safety of Minimally Processed Foods

John S. Novak, Vijay K. Juneja, Gerald M. Sapers, 2002 .

Evaluating natural antimicrobials for use in food products

Vijay K. Juneja, Sudarsan Mukhopadhyay, Dike O. Ukuku, 2015 .

Sous Vide and Cook‐Chill Processing of Foods: Concept Development and Microbiological Safety

Vijay K. Juneja, Oscar P. Snyder, V. Juneja, 2007 .

Management of Microbial Control in HACCP Systems

O. Peter Snyder, Vijay K. Juneja, 2001 .

HACCP and regulations applied to minimally processed foods.

John S. Novak, Vijay K. Juneja, O. P. Snyder, 2002 .

Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values

Vijay K. Juneja, Brian S. Eblen, G. M. Ransom, 2001 .

Heat resistance of Escherichia coli O157:H7 in cook-in-bag ground beef as affected by pH and acidulant†

John S. Novak, Vijay K. Juneja, J. Novak, 2003 .

Increased thermotolerance of Clostridium perfringens spores following sublethal heat shock

Lihan Huang, John S. Novak, Vijay K. Juneja, 2003 .

Thermal Inactivation of Salmonella Serotypes in Red Meat as Affected by Fat Content

Vijay K. Juneja, Brian S. Eblen, Harry M. Marks, 2000 .

Predictive Thermal Inactivation Model for Effects of Temperature, Sodium Lactate, NaCl, and Sodium Pyrophosphate on Salmonella Serotypes in Ground Beef

Vijay K. Juneja, H. Marks, V. Juneja, 2003, Applied and Environmental Microbiology.

Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat

R. C. Whiting, Vijay K. Juneja, H. Marks, 1999 .

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus , Listeria monocytogenes , and Salmonella Serotypes in Cooked Ground Beef during Cooling †.

Vijay K. Juneja, Oscar P. Snyder, Benne S. Marmer, 1997, Journal of food protection.

Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model ☆

John S. Novak, Vijay K. Juneja, H. Marks, 2001 .

Advances in thermal and non-thermal food preservation

Gaurav Tewari, Vijay K. Juneja, V. Juneja, 2007 .

Thermal Destruction of Escherichia coli O157:H7 in Hamburger †.

Vijay K. Juneja, Oscar P. Snyder, Benne S. Marmer, 1997, Journal of food protection.