Last updated December 2012 Staff Publications 1989-2012 The ...

Fleischman, G. 1999. Predicting temperature range in food slabs undergoing short - term/high power
microwave heating. Journal of Food Engineering. 40(1 - 2):81 - 88
Fu, T. J., Singh, G., and Curtis, W. C. 1999. Plant cell and tissue culture for food ingredient production: An
introduction. In Plant Cell and Tissue Culture for Food Ingredient Production. Fu, T. J., Singh, G., Curtis,
W. C., Editors, Kluwer Academic/Plenum Publishers, New York, Chapter 1.
Fu, T. J. 1999. Plant cell and tissue culture for food ingredient production: Safety considerations. In Plant
Cell and Tissue Culture for Food Ingredient Production. Fu, T. J., Singh, G., Curtis, W. C., Editors, Kluwer
Academic/Plenum Publishers, New York, Chapter 20.
Jackson, L.S., Knize, M.G., and Morgan, J.N. (eds.) 1999. Impact of Processing on Food Safety. Kluwer
Academic/Plenum Publishers, New York, New York.
Jackson, L.S. Mycotoxin analysis. Encyclopedia of Food Science and Technology. 1999. pp.1684-1698
Katta, S.K., Jackson, L.S. 1999. Effect of temperature and screw speed on stability of fumonisin B1 in
extrusion-cooked corn grits. Cereal Chemistry. 76(1): 16-20.
Ravishankar, S. and Harrison, M. A. 1999. Acid adaptation of Listeria monocytogenes strains does not
offer cross-protection against an activated lactoperoxidase system in skim milk. Journal of Food
Protection. In press.
Ravishankar, S., Harrison, M. A., and Wicker, L. 1999. Acid adaptation of Listeria monocytogenes offers
cross-protection against an activated lactoperoxidase system. J. Food Protection. 62:6 June, 1999: 670-
673.
Reddy, N.R., Solomon, H.M., Fingerhut, G.A., Rhodeheamel, E.J., Balasubramaniam, V.M., and
Palaniappan, S. 1999. Inactivation of Clostridium botulinum type E spores by high pressure processing.
Journal of Food Safety. 1999. 19, pp 277-288.
Reddy, N. R., Solomon, H. M., and Rhodehamel, E. J. 1999. Comparisons of margin of safety between
sensory spoilage and onset of Clostridium botulinum toxin development during storage of modified
atmosphere (MA) - packaged fresh marine cod fillets with MA packaged aquacultured fish fillets. Journal
of Food Safety. 19(3):171 - 183.
Sizer, C. E. and Balasubramaniam, V. M. 1999. New intervention processing for minimally processed
juices. Food Technology. 53(10):64 - 67.
Skinner, G. E., Solomon, H. M., and Fingerhut, G. A. 1999. Prevention of Clostridium botulinum type A,
proteolytic B and E toxin formation in refrigerated pea soup by Lactobacillus plantarum ATCC 8014.
Journal of Food Science. 64(4):724 - 727.
Stewart, D. and Gendel, S. 1999. Specificity of the BAX polymerese chain reaction system for detection
of the foodborne pathogen Listeria monocytogenes. Journal of the AOAC International, 81(4):817 - 822.