Jessie Usaga

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Jessie Usaga, Óscar Acosta, John J. Churey et al. · International Journal of Food Microbiology · 2020 · 69 citations

Microbial Contamination, Foodborne Illness, High-pressure Processing +9

Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

Jessie Usaga, David C. Manns, Carmen I. Moraru et al. · LWT · 2016 · 43 citations · Full text

Food Chemistry, Ascorbic Acid, Uv Treatment +6

Effect of Acid Adaptation and Acid Shock on Thermal Tolerance and Survival of Escherichia coli O157:H7 and O111 in Apple Juice

Jessie Usaga, Randy W. Worobo, Olga I. Padilla‐Zakour · Journal of Food Protection · 2014 · 35 citations

Acid Adaptation, Food Microbiology, Food Preservation +7

Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

Jessie Usaga, Randy W. Worobo · Journal of Food Protection · 2018 · 20 citations · Full text

Shelf Life, Cold-pressed Colored, Microbial Contamination +11

Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:H7 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Jessie Usaga, Randy W. Worobo, Olga I. Padilla‐Zakour · Journal of Food Protection · 2014 · 18 citations

Apple-carrot Juice Blends, Organic Acids, Food Microbiology +8