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	1.	UV inactivation of bacteria in apple cider. [electronic resource] by Geveke, David J Producer: 20110104 In: Journal of food protection vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Liquid egg white pasteurization using a centrifugal UV irradiator. [electronic resource] by Geveke, David J Torres, Daniel Producer: 20130612 In: International journal of food microbiology vol. 162 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Shell egg pasteurization using radio frequency in combination with hot air or hot water. [electronic resource] by Yang, Yishan Geveke, David J Producer: 20200109 In: Food microbiology vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Furan formation in sugar solution and apple cider upon ultraviolet treatment. [electronic resource] by Fan, Xuetong Geveke, David J Producer: 20071212 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Inactivation of Saccharomyces cerevisiae with radio frequency electric fields. [electronic resource] by Geveke, David J Brunkhorst, Christopher Producer: 20031107 In: Journal of food protection vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system. [electronic resource] by Yuk, Hyun-Gyun Geveke, David J Producer: 20110411 In: Food microbiology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice. [electronic resource] by Ukuku, Dike O Geveke, David J Producer: 20100505 In: International journal of food microbiology vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Inactivation of Lactobacillus plantarum in apple cider, using radio frequency electric fields. [electronic resource] by Geveke, David J Gurtler, Joshua Zhang, Howard Q Producer: 20090505 In: Journal of food protection vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. [electronic resource] by Yuk, Hyun-Gyun Geveke, David J Zhang, Howard Q Producer: 20100505 In: International journal of food microbiology vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation. [electronic resource] by Ukuku, Dike O Olanya, Modesto Geveke, David J Sommers, Christopher H Producer: 20130107 In: Journal of food protection vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces. [electronic resource] by Ukuku, Dike O Mukhopadhyay, Sudarsan Geveke, David Olanya, Modesto Niemira, Brendan Producer: 20170605 In: Journal of food protection vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field. [electronic resource] by Ukuku, Dike O Geveke, David J Cooke, Peter Zhang, Howard Q Producer: 20080604 In: Journal of food protection vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment. [electronic resource] by Ukuku, Dike O Geveke, David J Chau, Lee Niemira, Brendan A Producer: 20170406 In: International journal of food microbiology vol. 231 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes. [electronic resource] by Singh, Ajaypal Geveke, David J Jones, Deana R Tilman, Eric D Publication details: Food science & nutrition Mar 2019 In: Food science & nutrition vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice. [electronic resource] by Gurtler, Joshua B Rivera, Rebecca B Zhang, Howard Q Geveke, David J Producer: 20100823 In: International journal of food microbiology vol. 139 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate. [electronic resource] by Chen, Wenxuan Jin, Tony Z Gurtler, Joshua B Geveke, David J Fan, Xuetong Producer: 20120917 In: International journal of food microbiology vol. 155 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality. [electronic resource] by Geveke, David J Gurtler, Joshua B Jones, Deana R Bigley, Andrew B W Producer: 20161011 In: Journal of food science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Inactivation of Salmonella enterica on tomato stem scars by antimicrobial solutions and vacuum perfusion. [electronic resource] by Gurtler, Joshua B Smelser, Amanda M Niemira, Brendan A Jin, Tony Z Yan, Xianghe Geveke, David J Producer: 20130314 In: International journal of food microbiology vol. 159 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)