Randall K. Phebus
Affiliations: | Kansas State University, Manhattan, KS, United States |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Randall Phebus"Children
Sign in to add trainee| Lalit K. Bohra | grad student | 2000 | Kansas State University |
| Deanna D. Retzlaff | grad student | 2002 | Kansas State University |
| Sarah E. DeDonder | grad student | 2012 | Kansas State University |
| Minto Michael | grad student | 2014 | Kansas State University |
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Publications
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| Michael M, Acuff JC, Vega D, et al. (2023) Corrigendum to "Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days" in [Int. J. Food Microbiol. 362 (2022) 109495]. International Journal of Food Microbiology. 390: 110123 |
| Michael M, Acuff JC, Vega D, et al. (2021) Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. International Journal of Food Microbiology. 362: 109495 |
| Unruh DA, Uhl BC, Phebus RK, et al. (2021) Attachment of Shiga Toxin-Producing (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue. Microorganisms. 9 |
| Channaiah LH, Michael M, Acuff JC, et al. (2021) Thermal inactivation of Salmonella during hard and soft cookies baking process. Food Microbiology. 100: 103874 |
| Schwan CL, Desiree K, Bello NM, et al. (2020) Prevalence of Salmonella enterica Isolated from Food Contact and Non-Food Contact Surfaces in Cambodian Informal Markets. Journal of Food Protection |
| Michael M, Acuff J, Lopez K, et al. (2019) Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins. International Journal of Food Microbiology. 317: 108422 |
| Michael M, Phebus RK, Amamcharla J. (2019) Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation. Food Science & Nutrition. 7: 2716-2725 |
| Channaiah LH, Michael M, Acuff JC, et al. (2019) Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Food Microbiology. 82: 334-341 |
| Channaiah LH, Michael M, Acuff JC, et al. (2019) Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts. International Journal of Food Microbiology. 294: 27-30 |
| Channaiah LH, Michael M, Acuff J, et al. (2018) Validation of a Simulated Commercial Frying Process to Control Salmonella in Donuts. Foodborne Pathogens and Disease |