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Balasubrahmanyam Kottapalli, Ph.D.

Affiliations: 
2005 North Dakota State University, Fargo, ND, United States 
Area:
Food Science and Technology Agriculture
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Parents

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Charlene Wolf-Hall grad student 2005 North Dakota State University
 (Preventing the post-harvest microbial growth and mycotoxin production in Fusarium head blight infected malting barley.)

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Publications

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Kottapalli B, Nguyen SPV, Dawson K, et al. (2019) Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds. Journal of Food Protection. 17-27
Kottapalli B, Nguyen SPV, Perez T, et al. (2019) Thermal Inactivation of Salmonella and Listeria monocytogenes in Peanut Butter-Filled Pretzels and Whole Wheat Pita Chips. Journal of Food Protection. 238-246
Kottapalli B, Wolf-Hall CE. (2008) Effect of hot water treatments on the safety and quality of Fusarium-infected malting barley. International Journal of Food Microbiology. 124: 171-8
Stopforth JD, Mai T, Kottapalli B, et al. (2008) Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens. Journal of Food Protection. 71: 625-8
Kottapalli B, Wolf-Hall CE, Schwarz P. (2006) Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley. International Journal of Food Microbiology. 110: 224-31
Kottapalli B, Wolf-Hall CE, Schwarz P. (2005) Evaluation of gaseous ozone and hydrogen peroxide treatments for reducing Fusarium survival in malting barley. Journal of Food Protection. 68: 1236-40
Kottapalli B, Wolf-Hall CE, Schwarz P, et al. (2003) Evaluation of hot water and electron beam irradiation for reducing Fusarium infection in malting barley. Journal of Food Protection. 66: 1241-6
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