All Stories

  1. Evaluation of Hot Water, Gaseous Chlorine Dioxide, and Chlorine Treatments in Combination with an Edible Coating for Enhancing Safety, Quality, and Shelf Life of Fresh-Cut Cantaloupes

    Article • Journal of Food Protection, April 2018, International Association for Food Protection

    Microbiologist Bassam Annous

  2. Development of Combined Dry Heat and Chlorine Dioxide Gas Treatment with Mechanical Mixing for Inactivation of Salmonella enterica Serovar Montevideo on Mung Bean Seeds

    Article • Journal of Food Protection, May 2015, International Association for Food Protection

    Microbiologist Bassam Annous