1. Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella Poona or Escherichia coli;Annous;Journal of Food Protection,2004
2. Biofilm formation by Salmonella spp. On cantaloupe melons;Annous;Journal of Food Safety,2005
3. Color, flavor, texture, and nutritional quality of fresh-cut fruits and Vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing;Barrett;Critical Review Food Science and Nutrition,2010
4. Identifying the most significant microbiological foodborne hazards to public health: A new risk ranking model;Batz,2004
5. Salmonella contamination during production of cantaloupe: A binational study;Castillo;Journal of Food Protection,2004