| Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing W Ratphitagsanti, J Ahn, VM Balasubramaniam, AE Yousef Journal of food protection 72 (4), 775-782, 2009 | 55 | 2009 |
| Efficacy of Pressure‐Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized … W Ratphitagsanti, S De Lamo‐Castellvi, VM Balasubramaniam, ... Journal of Food Science 75 (1), M46-M52, 2010 | 30 | 2010 |
| High-throughput detection of spore contamination in food packages and food powders using tiered approach of ATP bioluminescence and real-time PCR W Ratphitagsanti, E Park, CS Lee, RYA Wu, J Lee LWT-Food Science and Technology 46 (1), 341-348, 2012 | 19 | 2012 |
| Estimation of accumulated lethality under pressure-assisted thermal processing LT Nguyen, VM Balasubramaniam, W Ratphitagsanti Food and bioprocess technology 7, 633-644, 2014 | 18 | 2014 |
| Inactivatiosn of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing S De Lamo-Castellvi, W Ratphitagsanti, VM Balasubramaniam, ... Journal of food protection 73 (11), 2043-2052, 2010 | 17 | 2010 |
| Approaches for enhancing lethality of bacterial spores treated by pressure-assisted thermal processing W Ratphitagsanti The Ohio State University, 2009 | 1 | 2009 |
| Participation in the Center for Advanced Processing and Packaging Studies S Schwartz, W Ratphitagsanti, LE Rodriguez-Saona, ... | | 2009 |
| Characterization of Bacillus amyloliquefaciens spores after thermal and pressure-assisted thermal processing by infrared microspectroscopy and multivariate analysis W Ratphitagsanti | | 2009 |
