Jeyamkondan Subbiah

ORCID

Publication Activity (10 Years)

Years Active: 2017-2022
Publications (10 Years): 6

Top Venues

Journal of food science

Journal of food protection

Comprehensive reviews in food science and food safety

University of Nebraska-Lincoln

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Nebraska-Lincoln Jul 26 2004 - May 25 2019

United States

Kenneth E. Morrison Distinguished Professor of Food Engineering :: Biological Systems Engineering and Food Science & Technology

Publications

Nurul Hawa Ahmad, Ian M Hildebrandt, Shannon R Pickens, Sabrina Vasquez, Yuqiao Jin, Shuxiang Liu, Lindsay A Halik, Hsieh-Chin Tsai, Soon Kiat Lau, Roshan C D'Souza, Sanjay Kumar, Jeyamkondan Subbiah, Harshavardhan Thippareddi, Mei-Jun Zhu, Juming Tang, Nathan M Anderson, Elizabeth M Grasso-Kelley, Elliot T Ryser, Bradley P Marks
Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods. Journal of food protection 85 (11) (2022)
Surabhi Wason, Tushar Verma, Jeyamkondan Subbiah
Validation of process technologies for enhancing the safety of low-moisture foods: A review. Comprehensive reviews in food science and food safety 20 (5) (2021)
Soon Kiat Lau, Rajendra Panth, Byron D Chaves, Curtis L Weller, Jeyamkondan Subbiah
Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.). Journal of food protection 84 (8) (2021)
Sreenivasula Reddy Boreddy, Devin J Rose, Jeyamkondan Subbiah
Radiofrequency-Assisted Thermal Processing of Soft Wheat Flour. Journal of food science 84 (9) (2019)
Tushar Verma, Xinyao Wei, Soon Kiat Lau, Andreia Bianchini, Kent M Eskridge, Jeyamkondan Subbiah
Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food. Journal of food science 83 (4) (2018)
Soon Kiat Lau, Harshavardhan Thippareddi, Jeyamkondan Subbiah
Radiofrequency Heating for Enhancing Microbial Safety of Shell Eggs Immersed in Deionized Water. Journal of food science 82 (12) (2017)

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Publication Activity (10 Years)

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Jeyamkondan Subbiah