| Comparative studies on the physicochemical properties of peanut protein isolate–polysaccharide conjugates prepared by ultrasonic treatment or classical heating C Li, H Xue, Z Chen, Q Ding, X Wang Food Research International 57, 1-7, 2014 | 170 | 2014 |
| Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food‐grade compounds H Zhang, RV Tikekar, Q Ding, AR Gilbert, ST Wimsatt Comprehensive Reviews in Food Science and Food Safety 19 (4), 2110-2138, 2020 | 37 | 2020 |
| Novel sanitization approach based on synergistic action of UV-A light and benzoic acid: Inactivation mechanism and a potential application in washing fresh produce Q Ding, S Alborzi, LJ Bastarrachea, RV Tikekar Food microbiology 72, 39-54, 2018 | 36 | 2018 |
| Physicochemical properties of dry-heated peanut protein isolate conjugated with dextran or gum Arabic C Li, B Zhu, H Xue, Z Chen, Q Ding, X Wang Journal of the American Oil Chemists' Society 90, 1801-1807, 2013 | 22 | 2013 |
| Antimicrobial action of octanoic acid against Escherichia coli O157: H7 during washing of baby spinach and grape tomatoes H Zhang, HL Dolan, Q Ding, S Wang, RV Tikekar Food research international 125, 108523, 2019 | 20 | 2019 |
| Inactivation of Escherichia Coli O157:H7 and Listeria Innocua by Benzoic Acid, Ethylenediaminetetraacetic Acid and Their Combination in Model Wash Water and … S Alborzi, LJ Bastarrachea, Q Ding, RV Tikekar Journal of food science 83 (4), 1032-1040, 2018 | 9 | 2018 |
| The synergistic antimicrobial effect of a simultaneous UV‐A light and propyl paraben (4‐hydroxybenzoic acid propyl ester) treatment and its application in washing spinach leaves Q Ding, RV Tikekar Journal of food process engineering 43 (1), e13062, 2020 | 8 | 2020 |
| Synergistic effects of butyl para-hydroxybenzoate and mild heating on foodborne pathogenic bacteria Z Gao, Q Ding, C Ge, RC Baker, RV Tikekar, RL Buchanan Journal of Food Protection 84 (4), 545-552, 2021 | 5 | 2021 |
| Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components Q Ding, C Ge, RC Baker, RL Buchanan, RV Tikekar Food Microbiology 112, 104228, 2023 | 3 | 2023 |
| Assessment of butylparaben (4‐hydroxybenzoic acid butyl ester)‐assisted heat treatment against Escherichia coli O157:H7 and Salmonella enterica serotype … Q Ding, C Ge, RC Baker, RL Buchanan, RV Tikekar Journal of Food Science 86 (6), 2569-2578, 2021 | 2 | 2021 |
| The antimicrobial effect of benzoic acid or propyl paraben treatment combined with UV-A light on Escherichia coli O157: H7 Q Ding | 1 | 2017 |
| Differential microbiota shift on whole romaine lettuce subjected to source or forward processing and on fresh-cut products during cold storage G Gu, Q Ding, M Redding, Y Yang, R O’Brien, T Gu, B Zhang, B Zhou, ... International Journal of Food Microbiology 416, 110665, 2024 | | 2024 |
| Rain splash-mediated dispersal of Escherichia coli from fecal deposits to field-grown lettuce in the mid- and south Atlantic U.S. regions is affected by mulch type AL Hopper, CL Hudson, D Klair, Q Ding, Z Gao, A Jha, A Bryan, ... Frontiers in Plant Science 15, 1370495, 2024 | | 2024 |
| Cultivar was more influential than bacterial strain and other experimental factors in recovery of Escherichia coli O157:H7 populations from inoculated live Romaine … Q Ding, G Gu, X Nou, SA Micallef Microbiology Spectrum, e03767-23, 2024 | | 2024 |
| Genetic response of Salmonella Typhimurium to trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components Q Ding, C Ge, RC Baker, RL Buchanan, RV Tikekar Food Microbiology 113, 104271, 2023 | | 2023 |
| Enhancement of thermal processing with food-grade antimicrobial compounds in low-moisture food matrix to improve food safety Q Ding | | 2022 |
| Experimental data for Assessment of butylparaben (4-hydroxybenzoic acid butyl ester) assisted heat treatment against E. coli O157: H7 and S. Typhimurium in meat and bone meal Q Ding, C Ge, R Baker, R Buchanan | | 2021 |
| Butylparaben Improves the Thermal Inactivation Rate of Escherichia coli O157:H7 in Low-Moisture Foods Q Ding, C Ge, R Buchanan, R Tikekar IAFP 2019 Annual Meeting, 2019 | | 2019 |
| Enhancement of Thermal Inactivation of Foodborne Pathogenic Bacteria at Mild Heating Temperatures with Inclusion of Parabens Z Gao, Q Ding, C Ge, R Tikekar, R Buchanan IAFP 2019 Annual Meeting, 2019 | | 2019 |
