Belias, Alexandra, Laura K. Strawn, Martin Wiedmann, and Daniel Weller. “Small Produce Farm Environments Can Harbor Diverse Listeria Monocytogenes and Listeria Spp. Populations.” Journal of Food Protection 84, no. 1 (January 1, 2021): 113–21. https://doi.org/10.4315/JFP-20-179.

Cheng, Rachel A., and Martin Wiedmann. “Recent Advances in Our Understanding of the Diversity and Roles of Chaperone-Usher Fimbriae in Facilitating Salmonella Host and Tissue Tropism.” Frontiers in Cellular and Infection Microbiology 10 (2021). https://doi.org/10.3389/fcimb.2020.628043.

Liao, Jingqiu, Peter Bergholz, and Martin Wiedmann. “Adjacent Terrestrial Landscapes Impact the Biogeographical Pattern of Soil Escherichia Coli Strains in Produce Fields by Modifying the Importance of Environmental Selection and Dispersal.” Applied and Environmental Microbiology 87, no. 6 (February 26, 2021). https://doi.org/10.1128/AEM.02516-20.

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Makki, Ghadeer, and Samuel D. Alcaine. “Evaluation of Lactose Oxidase as Enzymatic Antifungal Control for Penicillium Spoilage in Yogurt.” Journal of Dairy Science, March 6, 2021. https://doi.org/10.3168/jds.2020-19602.

Makki, Ghadeer M., Sarah M. Kozak, Katharine G. Jencarelli, and Samuel D. Alcaine. “Evaluation of the Efficacy of Commercial Protective Cultures to Inhibit Mold and Yeast in Cottage Cheese.” Journal of Dairy Science, January 15, 2021. https://doi.org/10.3168/jds.2020-19136.

Reichler, S. J., S. I. Murphy, N. H. Martin, and M. Wiedmann. “Identification, Subtyping, and Tracking of Dairy Spoilage-Associated Pseudomonas by Sequencing the IleS Gene.” Journal of Dairy Science, January 15, 2021. https://doi.org/10.3168/jds.2020-19283.

Rivera Flores, Viviana K., Timothy A. DeMarsh, and Samuel D. Alcaine. “Lactose Oxidase: Enzymatic Control of Pseudomonas to Delay Age Gelation in UHT Milk.” Journal of Dairy Science, December 25, 2020. https://doi.org/10.3168/jds.2020-19452.

Ubeyitogullari, Ali, and Syed S. H. Rizvi. “Heat Stability of Emulsions Using Functionalized Milk Protein Concentrate Generated by Supercritical Fluid Extrusion.” Food & Function 11, no. 12 (December 17, 2020): 10506–18. https://doi.org/10.1039/D0FO02271C.

Wang, Linran, and Carmen I. Moraru. “High-Pressure Structuring of Milk Protein Concentrate: Effect of PH and Calcium.” Journal of Dairy Science 104, no. 4 (April 1, 2021): 4074–83. https://doi.org/10.3168/jds.2020-19483.

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Zwietering, Marcel H, Alberto Garre, Martin Wiedmann, and Robert L Buchanan. “All Food Processes Have a Residual Risk, Some Are Small, Some Very Small and Some Are Extremely Small: Zero Risk Does Not Exist.” Current Opinion in Food Science 39 (June 1, 2021): 83–92. https://doi.org/10.1016/j.cofs.2020.12.017.