Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods by Nguyen, Loc T., Tay, Abdullatif, Balasubramaniam, V.M., Legan, J.D., Turek, Evan J., Gupta, Rockendra

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Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate con... by Legan, J.D, Seman, D.L, Milkowski, A.L, Hirschey, J.A, Vandeven, M.H

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Mould spoilage of bread: the problem and some solutions by Legan, J.D.

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Calculating Salmonella inactivation in nonisothermal heat treatments from isothermal nonlinear survival curves by MATTICK, K. L, LEGAN, J. D, HUMPHREY, T. J, PELEG, M

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Solute‐specific effects of osmotic stress on Staphylococcus aureus by Stewart, C.M., Cole, M.B., Legan, J.D., Slade, L., Schaffner, D.W.

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Bacterial competition for methylamine: computer simulation of a three-strain continuous culture supplied continuously or alternately with two nutrients by Legan, J.D, Owens, J.D

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Improving recovery of Salmonella enterica serovar typhimurium DT104 cells injured by heating at different water activity values by MATTICK, K. L, JØRGENSEN, F, LEGAN, J. D, LAPPIN-SCOTT, H. M, HUMPHREY, T. J

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Determination of the Monod substrate saturation constant for microbial growth by Owens, J.D., Legan, J.D.

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Determination of the Monod substrate saturation constant for microbial growth by Owens, J.D., Legan, J.D.

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Bacterial competition for methylamine: Computer simulation of a three-strain continuous culture supplied continuously or alternately with two nutrients by Legan, J.D., Owens, J.D.

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