• Publications
  • Influence

Claim Your Author Page
Ensure your research is discoverable on Semantic Scholar. Claiming your author page allows you to personalize the information displayed and manage publications (all current information on this profile has been aggregated automatically from publisher and metadata sources).
Tenderness is a primary determinant of consumer satisfaction of beef steaks. The objective of this study was to implement and test near-infrared (NIR) hyperspectral imaging to forecast 14-day aged,Continue Reading
  • Vijay K Juneja, Martín Valenzuela Melendres, Lihan Huang, Jeyamkondan Subbiah, Harshavardhan Thippareddi
  • Biology, Medicine
  • International journal of food microbiology
  • 2009 (First Published: 1 May 2009)
  • The objective of this study was to develop primary and secondary models to describe the growth of Salmonella in raw ground beef. Primary and secondary models can be integrated into a dynamic modelContinue Reading
  • Tanya Kirilova Gachovska, Santosh Kumar, Harshavardhan Thippareddi, Jeyamkondan Subbiah, Frazer Williams
  • Chemistry, Medicine
  • Journal of food science
  • 2008 (First Published: 1 November 2008)
  • Apple juice inoculated with Escherichia coli ATCC 23472 was processed continuously using either ultraviolet (UV), high-voltage pulsed electric field (PEF), or a combination of the PEF and UVContinue Reading
  • Kim Cluff, Dimitrios Miserlis, +6 authors George P. Casale
  • Biology, Medicine
  • American journal of physiology. Regulatory…
  • 2013 (First Published: 1 August 2013)
  • Peripheral arterial disease (PAD), which affects ~10 million Americans, is characterized by atherosclerosis of the noncoronary arteries. PAD produces a progressive accumulation of ischemic injury toContinue Reading
    Summary The objective of this work was to determine the impact of extrusion variables [moisture (17–25%), screw speed (170–250 r.p.m.) and temperature (90–150 °C)] on the physical properties andContinue Reading
    Apple juice and apple cider were inoculated with Escherichia coli K-12 and processed using a high-pressure homogenizer to study bacterial inactivation. Seven levels of pressure ranging from 50 to 350Continue Reading