215 Parker Food Science and Technology Building
Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment Columbus: The Ohio State University. 2013.
Empowering Asian Pacific Islander American Leadership in Higher Education Washington DC: American Council on Education. 2013.
"Lives of Laundry Children" In Chinese laundries: tickets to survival on Gold Mountain. S.l.]: Yin & Yang Press. 2007.
"Iron chemistry and bioavailability in food processing." In Nutritional bioavailability of iron. Edited by Kies. Washington, D.C: The Society. 1982.
"Mobile Cellular Phones, Tablets or Internet Browsers Encouraging Immediate Student Response and Instructor Feedback" Edulearn 14: 6th International Conference on Education and New Learning Technologies 2014.
"Comparison of five systems that use mobile cellular phones, tablets or internet browsers for immediate student response" International Conference on The Future of Education 2013.
"Electron Beam Inactivation of Tulane virus on Fresh Produce, and Mechanism of Inactivation of Human Norovirus Surrogates by Electron Beam Irradiation" International Journal of Food Microbiology 198 March (2015)
"Flavor and appearance of whole shell eggs made safe with ozone pasteurization" Food Science & Nutrition 3 134 (2014) 578-584
"Electron-Beam Inactivation of a Norovirus Surrogate in Fresh Produce and Model Systems" JOURNAL OF FOOD PROTECTION 74 7 (2011) 1155-1160
"Comparative Efficacies Of Various Chemical Sanitizers ForWarewashing Operations In Restaurants" Food Control 22 2011 (2011) 13-19
"Inactivation of Escherichia coil Inoculated onto Fresh-Cut Chopped Cabbage Using Electron-Beam Processing" JOURNAL OF FOOD PROTECTION 74 1 (2011) 115-118
"Minimal Effects of High-PressureTreatment on [i]Salmonella enterica[/i] SerovarTyphimurium Inoculated into Peanut Butterand Peanut Products" Journal of Food Science 75 8 (2010) E522-E526
"Impact of changes in sugar exudate created by biological damage to tomato plants on the proliferation of Escherichia coli O157:H7" Journal of Food Science 75 4 (2010) M187-M192
"Consumer Acceptance of Ozone-Treated Whole Shell Eggs" JOURNAL OF FOOD SCIENCE 75 2 (2010) S103-S107
"Inactivation of Escherichia coli inoculated onto fresh-cut chopped cabbage using electron-beam processing" Journal of Food Protection 74 1 (2010) 115-118
"Using Focus Groups to Study Consumer Understanding and Experiences with Tamper-Evident Packaging Devices" Journal of Food Science Education 8 2 (2009) 53-59
"Mechanism of Inactivation of Tulane virus (TV) and Murine Norovirus 1 (MNV-1) by Electron Beam Irradiation.." InAnnual Meeting of the International Association for Food Protection. Indiannapolis: 2014.
". Efficacy of warewashing protocols and selected sanitizers for removal of foodborne bacteria and viruses from utensils in restaurants and food service establishments.." InAnnual Meeting of the International Association for Food Protection. Indiannapolis, IN: 2014.
"Gaseous Ozone Treatment Reduces Surface and Internal Norovirus Contamination on and in Fruits and Vegetables.." InAnnual Meeting of the International Association for Food Protection. Indiannapolis: 2014.
"Gaseous Ozone Treatment Reduces Surface and Internal Norovirus Contamination on and in Fruits and Vegetables." InInstitute of Food Technologists Annual Meeting and Food Expo. New Orleans: 2014.
"Industry academic and government partnership through food innovation." InFood and Agricultural Science. Al Ain: 2014.
"Food innovation abroad." InKhalifa Program. Al Ain: 2014.
"Macy address: Partnerships through food innovation." InMacy Award. Minneapolis: 2014.
"Industry partnerships." InOhio Food Industry Exposition. Lewis Center: 2014.
"FIC Member Event." InFIC Member Event. Grove City: 2014.
"The Inactivation of Two Human Norovirus Surrogates (Murine Norovirus and Tulane Virus) using Sodium Hypochlorite Sanitizers." InMetro. Westerville: 2014.