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Donnelly,
C., R. Brackett, S. Doores, W. H. Lee, and J. Lovett. 1992.
Listeria. In: Compendium of Methods for the Microbiological
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S. 1993 Organic Acids. In: Antimicrobials in Foods, Second
Edition. Ch. 4, pp. 95-136. A. L. Branen and P. M. Davidson,
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Kim, J.
W., and S. Doores. 1993. Attachment of Salmonella typhimurium
to skins of turkey that had been defeathered through three
different systems: Scanning electron microscopic examination.
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W., and S. Doores. 1993. Influence of three defeathering systems
on microtopography of turkey skin and adhesion of Salmonella
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Kim, J.
W., S. J. Knabel, and S. Doores. 1993. Penetration of Salmonella
typhimurium into turkey skin. J. Food Prot. 56:292-296
Heddleson,
R., A., S. Doores, and R. C. Anantheswaran. 1993. Parameters
affecting bacterial destruction in microwave heating. J. Food
Sci. 59:447-451
Heddleson,
R., A., S. Doores, R. C. Anantheswaran, and G. D. Kuhn. 1993.
Destruction of Salmonella species heated in aqueous
salt solutions by microwave energy. J. Food Prot. 56:763-768
Zhou,
L., V. M. Puri, R. C. Anantheswaran, S. Doores, M. Sigman-Grant.
1993. Effect of Temperature Gradient on Moisture Migration
During Microwave Heating. ASAE, St. Joseph, MO. 34 pp.
Heddleson,
R. A., S. Doores. 1994. Injury of Salmonella Species
Heated by Microwave Energy. J. Food Prot. 57:1068-1073
Heddleson,
R. A., S. Doores. 1994. Factors Affecting Microwave Heating
of Foods and Microwave Induced Destruction of Foodborne Pathogens
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Clouser,
C. S., S. Doores, M. G. Mast, S. J. Knabel. 1995. The Role
of Defeathering in the Contamination of Turkey Skin by Salmonella
species and Listeria monocytogenes. Poultry Sci. 74:
723-731
Clouser,
C. S., S. J. Knabel, M. G. Mast, S. Doores. 1995. Effect of
Type of Defeathering System on Salmonella Cross-contamination
During Commercial Processing. Poultry Sci. 74: 732-741
Murinda,
S., R. Roberts. S. Doores. 1995. Evaluation of Lactic Acid-Producing
Bacillus and Sporolactobacillus for Antilisterial
Activity. J. Food Prot. 58:570-572
Heddleson,
R. A., S. Doores, R. C. Anantheswaran, G. Kuhn. 1996. Viability
Loss of Salmonella Species, Staphylococcus aureus
and Listeria monocytogenes in Complex Foods Heated
by Microwave Energy. J. Food Prot. 59:813-818.
Anderson,
J. E., R. B. Beelman, S. Doores. 1996. Survival of Serological
and Biological Activities of Staphylococcal Enterotoxin A
in Canned Mushrooms. J. Food Prot. 59:1292-1299.
Doores,
S. 1997. pH Control Agents (acids bases and buffers). Food
Additive Database, Edited by J. Smith. Blackie Academic and
Professional Publishers, England
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University of Maryland, Ph.D. Food Science, 1979