| Decontamination of raw foods using ozone-based sanitization techniques JJ Perry, AE Yousef Annual review of food science and technology 2, 281-298, 2011 | 103 | 2011 |
| Developing and optimizing bacteriophage treatment to control enterohemorrhagic Escherichia coli on fresh produce AB Snyder, JJ Perry, AE Yousef International Journal of Food Microbiology 236, 90-97, 2016 | 73 | 2016 |
| Changes in thermal resistance of three Salmonella serovars in response to osmotic shock and adaptation at water activities reduced by different humectants M Peña-Meléndez, JJ Perry, AE Yousef Journal of food protection 77 (6), 914-918, 2014 | 47 | 2014 |
| Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation AL Smith, JJ Perry, JA Marshall, AE Yousef, SA Barringer Journal of food science 79 (8), S1584-S1594, 2014 | 45 | 2014 |
| Quality of Shell Eggs Pasteurized with Heat or Heat‐Ozone Combination during Extended Storage JJ Perry, LE Rodriguez‐Saona, AE Yousef Journal of food science 76 (7), S437-S444, 2011 | 41 | 2011 |
| Inactivation of Salmonella enterica serovar enteritidis in shell eggs by sequential application of heat and ozone JJ Perry, LA Rodriguez‐Romo, AE Yousef Letters in applied microbiology 46 (6), 620-625, 2008 | 39 | 2008 |
| Influence of dry salting on quality attributes of farmed kelp (Alaria esculenta) during long-term refrigerated storage JJ Perry, A Brodt, DI Skonberg LWT 114, 108362, 2019 | 30 | 2019 |
| Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima) S Akomea-Frempong, DI Skonberg, ME Camire, JJ Perry Foods 10 (10), 2258, 2021 | 29 | 2021 |
| Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation DI Skonberg, S Fader, LB Perkins, JJ Perry Journal of Food Science 86 (2), 334-342, 2021 | 27 | 2021 |
| Factors Affecting Thermal Resistance of Salmonella enterica Serovar Enteritidis ODA 99-30581-13 in Shell Egg Contents and Use of Heat-Ozone Combinations for Egg Pasteurization JJ Perry, AE Yousef Journal of food protection 76 (2), 213-219, 2013 | 25 | 2013 |
| Sources of food contamination in a closed hydroponic system AS Dankwa, RM Machado, JJ Perry Letters in applied microbiology 70 (1), 55-62, 2020 | 24 | 2020 |
| Salmonella enteritidis in shell eggs: evolving concerns and innovative control measures JJ Perry, AE Yousef Advances in applied microbiology 81, 243-274, 2012 | 18 | 2012 |
| Ozone based treatments for inactivation of Salmonella enterica serovar Enteritidis in shell eggs JJ Perry The Ohio State University, 2010 | 17 | 2010 |
| Ozone-based treatments for inactivation of Salmonella enterica in tree nuts: Inoculation protocol and surrogate suitability considerations JJ Perry, M Peña-Melendez, AE Yousef International journal of food microbiology 297, 21-26, 2019 | 16 | 2019 |
| Color influences consumer opinions of wheat muffins. ME Camire, J Bolton, JJ Jordan, S Kelley, A Oberholtzer, XJ Qiu, ... | 15 | 2006 |
| In vitro screening of technical lignins to determine their potential as hay preservatives DC Reyes, SL Annis, SA Rivera, AY Leon-Tinoco, C Wu, LB Perkins, ... Journal of Dairy Science 103 (7), 6114-6134, 2020 | 14 | 2020 |
| Flavor and appearance of whole shell eggs made safe with ozone pasteurization EN Maxkwee, JJ Perry, K Lee Food science & nutrition 2 (5), 578-584, 2014 | 14 | 2014 |
| Effects of pre-freezing blanching procedures on the physicochemical properties and microbial quality of frozen sugar kelp S Akomea-Frempong, JJ Perry, DI Skonberg Journal of Applied Phycology, 1-16, 2022 | 11 | 2022 |
| Adherence of Food Blog Salsa Recipes to Home Canning Guidelines. KA Savoie, J Perry Food Protection Trends 39 (5), 2019 | 9 | 2019 |
| Preliminary Assessment of Maine Consumers' Educational Preferences for Fermenting Foods at Home. ME Camire, K Savoie, J Perry, B Calder Food Protection Trends 39 (2), 2019 | 9 | 2019 |
Ahmed YousefProfessor, Ohio State University在 osu.edu 的电子邮件经过验证
