A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing von Pérez Rodríguez, F., Campos, D., Ryser, E.T., Buchholz, A.L., Posada-Izquierdo, G.D., Marks, B.P., Zurera, G., Todd, E.

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Evaluating the Predictive Ability of a Path-Dependent Thermal Inactivation Model for Salmonella Subjected to Prior Sublethal Heating in Ground Turkey, Beef, and Pork von Tenorio-Bernal, M.I, Marks, B.P, Ryser, E.T, Booren, A.M

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Comparing uncertainty resulting from two-step and global regression procedures applied to microbial growth models von Martino, K.G, Marks, B.P

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Modeling the Effect of Prior Sublethal Thermal History on the Thermal Inactivation Rate of Salmonella in Ground Turkey von Stasiewicz, M.J, Marks, B.P, Orta-Ramirez, A, Smith, D.M

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High-intensity exercise of short duration alters bovine bone density and shape von Hiney, K.M, Nielsen, B.D, Rosenstein, D, Orth, M.W, Marks, B.P

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Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology von Lee, H C, Singh, P, Strasburg, G M, Marks, B P, Jin, H W, Kang, I

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Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast von Tuntivanich, V, Orta-Ramirez, A, Marks, B.P, Ryser, Elliot T, Booren, A.M

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Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties von Murphy, R Y, Marks, B P

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Single Directional Migration of Salmonella into Marinated Whole Muscle Turkey Breast von Warsow, C.R, Orta-Ramirez, A, Marks, B.P, Ryser, E.T, Booren, A.M

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Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing von MURPHY, R. Y, MARKS, B. P, JOHNSON, E. R, JOHNSON, M. G

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Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality von Medellin-Lopez, M., Sansawat, T., Strasburg, G., Marks, B. P., Kang, I.

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Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium von Murphy, R.Y., Marks, B.P., Johnson, E.R., Johnson, M.G.

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Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven von Breslin, T J, Tenorio-Bernal, M I, Marks, B P, Booren, A M, Ryser, E T, Hall, N O

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Visible/near-infrared spectroscopy for physical characteristics of cooked chicken patties von Chen, H. (University of Arkansas, Fayetteville, AR.), Marks, B.P

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The chemical evolution of the secondary stars in close binaries, arising from common-envelope evolution and nova outbursts von Marks, P. B., Sarna, M. J.

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Effects of rough rice storage conditions on the amylograph and cooking properties of medium-grain rice cv. Bengal von Perdon, A.A, Marks, B.P, Siebenmorgen, T.J, Reid, N.B

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Effects of Postharvest Parameters on Functional Changes During Rough Rice Storage von Pearce, M. D., Marks, B. P., Meullenet, J.‐F.

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Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products von Martino, K.G, Marks, B.P, Campos, D.T, Tamplin, M.L

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Effects of long-grain rough rice storage history on end-use quality von Daniels, M.J, Marks, B.P, Siebenmorgen, T.J, McNew, R.W, Meullenet, J.F

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Effects of rough rice storage conditions on gelatinization and retrogradation properties of rice flours von Fan, J, Marks, B.P

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