Balasubramaniam, V.M., E.Y. Ting, C.M. Stewart, and J.A. Robbins. 2004. Recommended laboratory practices for conducting high-pressure microbial experiments. Innovative Food Science and Emerging Technologies. (In press).

Ariefdjohan, M.W., P.E. Nelson, R.K. Singh, A.K. Bhunia, V.M.Balasubramaniam, and N. Singh. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. Journal of food Science. 69(5), M117-20.

Caner, C., Hernandez, R., Pascall, M.A. and Balasubramaniam, V.M. 2004. The effect of high pressure processing on the sorption of selected food simulants into polymeric films used for food packaging. Packaging Technology and Science. 17:139-153.

Balasubramaniam, V.M. 2003. High pressure processing of foods. In: Encyclopedia of  Agricultural, Food and Biological Engineering. D. Heldman (Ed.) Marcel Dekker, Inc.,  New York. pp 490-496.

Balasubramanian, S., and V.M. Balasubramaniam. 2003. Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Research International 36(7): 661-668.

Boff, T., Truong, T., D. B. Min, and T. Shellhammer. 2003. Effect of Carbon Dioxide Assisted High Pressure Processing on Pectinmethylesterase and Chemical Changes in Single Strength Orange Juice During Storage. J. Food Sci. 1179-1184

Caner, C., Hernandez, R., Pascall, M.A. and Reimer, J. 2003. The use of mechanical analysis, scanning electron microscopy, and ultrasonic imaging to study the effects of high pressure processing on multilayered films. Journal of the Science of Food and Agriculture. 83:11. 1095-1103.

Caner. C, Hernandez, R. and Pascall, M.A. 2000. Effect of high-pressure processing on the permeance of selected high-barrier laminated films. Packaging Technology and Science. 13:183-195.

Harper, A. C., M. E. Mangino, T. H. Shellhammer. Pressure-induced conformational changes in whey protein isolate.  Journal of Agricultural and Food Chemistry (submitted)

Harper, W.J., N. Akin, and G.Y. Kim. 2002. Effect of high pressure of Swiss cheese starter cultures on growth and activity in a sterile slurry system. J. Dairy Sci. 85: Suppl. 258.

Jin, Z., and Harper, W. J. 2003. Effect of High Pressure (HP) Treatment on Microflora and Ripening Development in Swiss Cheese Slurries. Milchwissenschaft. 58(3-4):134-137.
 

Khadre, M.A., and Yousef, A.E. 2002. Susceptibility of human rotavirus to ozone, high pressure, and pulsed electric field. J. Food Prot. 65: 1441-1446

Lado, B. H. and Yousef, A.E. 2002. Alternative food preservation technologies: Efficacy and mechanisms. Microbes and Infection 4: 433-440

Lucore, L. A., Shellhammer, T., and Yousef, A. E.  2000.  Inactivation of Listeria monocytogenes Scott A in artificially contaminated frankfurters by high-pressure processing.  J. Food Prot. 63:662-664.

Malone, A. S., C. Wick, T.H. Shellhammer, and P.D. Courtney. 2003. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. Journal of Dairy Science. 86:1139-1146.
 

Malone, A., T.H. Shellhammer, and P.D. Courtney.  2002.  High pressure effects on the viability, morphology, lysis and cell wall hydrolase activity of Lactococcus lactis subsp. cremoris.  Applied and Environmental Microbiology.  68:4357-4363.

Nienaber, U., T. H. Shellhammer. 2001. High pressure processing of orange juice: kinetics of pectinmethylesterase inactivation. Journal of Food Science 65: 328-331.

Nienaber, U., T. H. Shellhammer. 2001. High pressure processing of orange juice: combination treatments and a shelf life study. Journal of Food Science 65: 332-336.

Rasanayagam, V., V. M. Balasubramaniam, E. Ting, C. E. Sizer, C. Anderson, and  C.Bush.  2003.  Compression heating of selected fatty food substances during high pressure processing. J. Food Science 68(1) 254-259

Schwhecker, A., Balasubramaniam, V.M., Sadler, G., Pascall, M.A. and Adhikari, C.  2002. Influence of high pressure processing on selected polymeric materials and on the migration of a pressure transmitting fluid. Packaging Technology and Science. 15: 255-262.

Sizer, C. V.M. Balasubramaniam, E. Ting. 2002. Validating high-pressure processes for low-acid foods. Food Technology. 56(2), 36-42.

Shook, C.M., T.H. Shellhammer, and S.H. Schwartz. 2002. Polygalacturonase, pectinesterase, and lipoxygenase activities in high-pressure-processed diced tomatoes. J. Agricultural and Food Chemistry. 49(2), 664-668.

Tay, A., Shellhammer, T. H., Yousef, A. E., and Chism, G. W. 2003. Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances. J. Food Prot. 66: 2057-2061
 

Ting, E., V.M. Balasubramaniam, E. Raghubeer. 2002. Determining thermal effects in high pressure processing. Food Technology. 56(2), 31-35.

Truong, T., T. Boff, D. B. Min, and T. Shellhammer. 2003. Effects of Carbon Dioxide in High Pressure Processing on Pectinmethylesterase in Single Strength Orange Juice. J. Food Sci. 3058-3062
 

Reddy, N.R., H.M. Solomon, G.A. Fingerhut, E.J. Rhodehamel, V.M. Balasubramaniam, and S. Palaniappan. 1999. Inactivation of Clostridium botulinum type E spores by high pressure processing. J. Food Safety. 19, 277-288. 

Yousef, A. E., and P. D. Courtney. 2003. Basics of stress adaptation and implications in new-generation foods, p. 1-30. In A. E. Yousef and V. Juneja (ed.), Microbial stress adaptation and  food safety. CRC Press,  Boca Raton, FL

Yousef, A. E.  2002. Safety aspects of the new and emerging non-thermal technologies. Food and Agriculture Organization (FAO)-United Nations, Rome, Italy (In press)

Wick, C., O. Anggraeni, U. Nienaber, T.H. Shellhammer, and P.D. Courtney. Proteolysis, texture and viable lactic acid bacteria of two commercial Cheddar cheeses treated with high pressure. (submitted to Journal of Dairy Research, September 2002)

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