| Effect of antibiotic withdrawal in feed on chicken gut microbial dynamics, immunity, growth performance and prevalence of foodborne pathogens S Kumar, C Chen, N Indugu, GO Werlang, M Singh, WK Kim, ... PLoS One 13 (2), 2018 | 198 | 2018 |
| Practical use of natural antioxidants in meat products in the US: A review NJ Oswell, H Thippareddi, RB Pegg Meat science 145, 469-479, 2018 | 195 | 2018 |
| Modeling the effect of temperature on growth of Salmonella in chicken VK Juneja, MV Melendres, L Huang, V Gumudavelli, J Subbiah, ... Food microbiology 24 (4), 328-335, 2007 | 194 | 2007 |
| Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing T Gachovska, D Cassada, J Subbiah, M Hanna, H Thippareddi, D Snow Journal of Food Science 75 (6), E323-E329, 2010 | 139 | 2010 |
| Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 C VK Juneja, MV Melendres, L Huang, J Subbiah, H Thippareddi International journal of food microbiology 131 (2-3), 106-111, 2009 | 139 | 2009 |
| Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham A Amezquita, CL Weller, L Wang, H Thippareddi, DE Burson International journal of food microbiology 101 (2), 123-144, 2005 | 113 | 2005 |
| Dynamic model for predicting growth of Salmonella spp. in ground sterile pork PR Velugoti, LK Bohra, VK Juneja, L Huang, AL Wesseling, J Subbiah, ... Food microbiology 28 (4), 796-803, 2011 | 112 | 2011 |
| Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium perfringens Spores During Chilling VK Juneja, H Thippareddi, L Bari, Y Inatsu, S Kawamoto, M Friedman Journal of food science 71 (6), M236-M240, 2006 | 80 | 2006 |
| Effect of dietary fructooligosaccharide (FOS) supplementation on ileal microbiota in broiler chickens Y Shang, S Kumar, H Thippareddi, WK Kim Poultry science 97 (10), 3622-3634, 2018 | 76 | 2018 |
| Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef VK Juneja, H Marks, H Thippareddi Food microbiology 25 (1), 42-55, 2008 | 74 | 2008 |
| Molecular ecology of Listeria monocytogenes and other Listeria species in small and very small ready-to-eat meat processing plants SK Williams, S Roof, EA Boyle, D Burson, H Thippareddi, I Geornaras, ... Journal of food protection 74 (1), 63-77, 2011 | 68 | 2011 |
| Evaluating best practices for Campylobacter and Salmonella reduction in poultry processing plants N Wideman, M Bailey, SF Bilgili, H Thippareddi, L Wang, C Bratcher, ... Poultry science 95 (2), 306-315, 2016 | 65 | 2016 |
| Validation of the baking process as a kill-step for controlling Salmonella in muffins LH Channaiah, M Michael, JC Acuff, RK Phebus, H Thippareddi, ... International journal of food microbiology 250, 1-6, 2017 | 58 | 2017 |
| Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens … M Redondo-Solano, C Valenzuela-Martinez, DA Cassada, DD Snow, ... Food microbiology 35 (2), 108-115, 2013 | 56 | 2013 |
| Inactivation of Escherichia coli O157: H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin S Chang, M Redondo-Solano, H Thippareddi International journal of food microbiology 144 (1), 141-146, 2010 | 54 | 2010 |
| Dynamic Predictive Model for Growth of Salmonella Enteritidis in Egg Yolk V Gumudavelli, J Subbiah, H Thippareddi, PR Velugoti, G Froning Journal of food science 72 (7), M254-M262, 2007 | 52 | 2007 |
| Efficacy of peroxy acetic acid in reducing Salmonella and Campylobacter spp. populations on chicken breast fillets S Kumar, M Singh, DE Cosby, NA Cox, H Thippareddi Poultry Science, 2020 | 48 | 2020 |
| Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork PR Velugoti, L Rajagopal, V Juneja, H Thippareddi Food microbiology 24 (7-8), 687-694, 2007 | 48 | 2007 |
| Thermal inactivation of Escherichia coli O157: H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill JB Luchansky, ACS Porto-Fett, B Shoyer, RK Phebus, H Thippareddi, ... Journal of food protection 72 (7), 1404-1411, 2009 | 47 | 2009 |
| Novel radiofrequency‐assisted thermal processing improves the gelling properties of standard egg white powder SR Boreddy, H Thippareddi, G Froning, J Subbiah Journal of food science 81 (3), E665-E671, 2016 | 46 | 2016 |
Vijay JunejaLead Scientist at the USDA-ARSE-mail megerősítve itt: ars.usda.gov
