| SPECIAL REPORT: Kombucha Brewing Under the Food and Drug Administration Model Food Code: Risk Analysis and Processing Guidance BA Nummer Journal of environmental health 76 (4), 8-11, 2013 | 130 | 2013 |
| Historical origins of food preservation BA Nummer, A Brian National Center for Home Food Preservation. University of Illinois Extension, 2002 | 84 | 2002 |
| Effects of preparation methods on the microbiological safety of home-dried meat jerky BA Nummer, JA Harrison, MA Harrison, P Kendall, JN Sofos, EL Andress Journal of food protection 67 (10), 2337-2341, 2004 | 83 | 2004 |
| Survival of Salmonella in a high sugar, low water-activity, peanut butter flavored candy fondant BA Nummer, S Shrestha, JV Smith Food Control 27 (1), 184-187, 2012 | 62 | 2012 |
| Evaluation of high humidity and wet marinade methods for pasteurization of jerky K Allen, D Cornforth, D Whittier, M Vasavada, B Nummer Journal of Food Science 72 (7), C351-C355, 2007 | 56 | 2007 |
| Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 C S Shrestha, JA Grieder, DJ McMahon, BA Nummer Journal of Dairy Science 94 (9), 4329-4335, 2011 | 53 | 2011 |
| Beer/brewing MA Harrison, JB Albanese Encyclopedia of Microbiology; Nummer, B., Ed.; Academic Press: Cambridge, MA …, 2000 | 45 | 2000 |
| Survival of Salmonella Serovars Introduced as a Post‐Aging Contaminant during Storage of Low‐Salt Cheddar Cheese at 4, 10, and 21 °C S Shrestha, JA Grieder, DJ McMahon, BA Nummer Journal of Food Science 76 (9), M616-M621, 2011 | 29 | 2011 |
| Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water S Shrestha, D Schaffner, BA Nummer Food Control 20 (8), 706-708, 2009 | 27 | 2009 |
| Antilisterial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese Y Chen, B Nummer, MK Walsh Letters in applied microbiology 58 (2), 156-162, 2014 | 26 | 2014 |
| Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels S Shrestha, B Nummer Food Control 59, 663-668, 2016 | 17 | 2016 |
| Current food safety issues of home-prepared vegetables and herbs stored in oil BA Nummer, DW Schaffner, AM Fraser, EL Andress Food Protection Trends 31 (6), 336-342, 2011 | 16 | 2011 |
| Fermenting yogurt at home BA Nummer National Center for Home Food Preservation. Retrieved 8, 2013 | 11 | 2013 |
| Hand safety for specialty crop production workers: A pilot study investigating frequencies of minor open-wound hand injuries and presence of pathogenic bacteria ML Pate, B Nummer Journal of agricultural safety and health 19 (4), 227-236, 2013 | 11 | 2013 |
| Curing and smoking meats for home food preservation literature review and critical preservation points B Nummer, E Andress The University of Georgia, Cooperative Extension Service: Athens, GA, USA, 2002 | 11 | 2002 |
| Assessing food safety training needs of environmental health specialists in the US: focus group summary. B Nummer, A Fraser, J Marcy, R Klein Journal of Environmental Health 72 (8), 2010 | 8 | 2010 |
| Brewing with lactic acid bacteria BA Nummer Brewing Techniques 4 (3), 56-63, 1996 | 7 | 1996 |
| A guide to food storage for emergencies B Nummer, C Washburn, T Hunsaker USU Extension, Utah State University, https://extension. usu. edu …, 2013 | 6 | 2013 |
| Current home canning practices in the US EL Andress, EM D'sa, MA Harrison, WL Kerr, JA Harrison, BA Nummer National Center for Home Food Preservation. https://nchfp. uga. edu/papers …, 2002 | 6 | 2002 |
| Microbiology (of the Food Code) D McSwane, Y Salfinger, B Nummer, A Winslow Regulatory Foundations for the Food Protection Professional, 77-89, 2015 | 5 | 2015 |
DW SchaffnerDistinguished Professor and Extension Specialist in Food Science, Rutgers UniversityVerified email at rutgers.edu
