Joy G. Waite, Ph.D.
Affiliations: | 2007 | Ohio State University, Columbus, Columbus, OH |
Area:
Food Science and Technology AgricultureGoogle:
"Joy Waite"Parents
Sign in to add mentor| Ahmed E. Yousef | grad student | 2007 | Ohio State | |
| (Combination of ultra-high pressure and xanthene -derivatives to inactivate food -borne spoilage and pathogenic bacteria.) | ||||
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Publications
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| Waite JG, Yousef AE. (2009) Chapter 3: Antimicrobial properties of hydroxyxanthenes. Advances in Applied Microbiology. 69: 79-98 |
| Waite JG, Jones JM, Turek EJ, et al. (2009) Production of shelf-stable ranch dressing using high-pressure processing. Journal of Food Science. 74: M83-93 |
| Waite JG, Jones JM, Yousef AE. (2009) Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food. Food Microbiology. 26: 235-9 |
| Waite JG, Yousef AE. (2008) Enhanced inactivation of foodborne pathogenic and spoilage bacteria by FD&C Red no. 3 and other xanthene derivatives during ultrahigh pressure processing. Journal of Food Protection. 71: 1861-7 |
| Waite JG, Daeschel MA. (2007) Contribution of wine components to inactivation of food-borne pathogens. Journal of Food Science. 72: M286-91 |