| International survey of food fraud and related terminology: Preliminary results and discussion J Spink, B Bedard, J Keogh, DC Moyer, J Scimeca, A Vasan Journal of food science 84 (10), 2705-2718, 2019 | 84 | 2019 |
| Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of … A Vasan, R Geier, SC Ingham, BH Ingham Journal of food protection 77 (9), 1501-1511, 2014 | 26 | 2014 |
| Thermal tolerance characteristics of non-O157 Shiga toxigenic strains of Escherichia coli (STEC) in a beef broth model system are similar to those of O157: H7 STEC A Vasan, WM Leong, SC Ingham, BH Ingham Journal of food protection 76 (7), 1120-1128, 2013 | 18 | 2013 |
| Comparative effect of heat shock on survival of O157: H7 and non-O157 shiga toxigenic Escherichia coli and Salmonella in lean beef with or without moisture-enhancing ingredients A Vasan, SC Ingham, BH Ingham Journal of Food Protection 80 (6), 1002-1008, 2017 | 8 | 2017 |
| Technical considerations for the implementation of food safety and quality systems in developing countries A Gordon, D DeVlieger, A Vasan, B Bedard Food Safety and Quality Systems in Developing Countries, 1-40, 2020 | 6 | 2020 |
| Global food security in the 21st century-resilience of the food supply. A Vasan, BG Bedard | 4 | 2019 |
| Build Stronger Food Safety Programs With Next-Generation Sequencing MG Akhila Vasan Food Safety Tech, 2017 | | 2017 |
| Thermal Tolerance of O157 and non-O157 Shiga Toxigenic Strains of Escherichia coli, Salmonella spp. and Potential Pathogen Surrogates in Frankfurter Batter and Ground Beef of … A Vasan 2014 Annual Meeting, 2014 | | 2014 |
| Thermal tolerance characteristics of non-O157 Shiga-toxigenic Escherichia coli in meat systems A Vasan The University of Wisconsin-Madison, 2014 | | 2014 |
| Thermal Tolerance of Shiga Toxin-producing Escherichia coli (STEC) Strains in Ground Beef of Varying Fat Levels A Vasan 2012 Annual Meeting, 2012 | | 2012 |
| Extraction of Bio-Active Components from Fruit and Vegetable Processing Wastes: Using Grape Waste from the Wine Processing Industry as a Model A Vasan Oklahoma State University, 2009 | | 2009 |
| Influence of different extraction methods on antioxidant activity of grape pomace as determined by oxygen radical absorbance capacity assay I Oikonomakos, W McGlynn, CM DeWitt, A Vasan HORTSCIENCE 43 (4), 1234-1235, 2008 | | 2008 |
| Effect of prior sublethal heat shock on survival of Salmonella spp. during isothermal cooking A Vasan, SC Ingham, BH Ingham | | |
John G. KeoghProfessor of Practice, McGill University (MCCHE)在 mcgill.ca 的电子邮件经过验证
