| Inactivation of Salmonella and Listeria monocytogenes on dried fruit, pistachio nuts, cornflakes and chocolate crumb using a peracetic acid-ethanol based sanitizer or Advanced … M Hasani, F Wu, K Hu, J Farber, K Warriner International Journal of Food Microbiology 333, 108789, 2020 | 26 | 2020 |
| Inactivation of Salmonella, Listeria monocytogenes, Aspergillus and Penicillium on lemons using advanced oxidation process optimized through response surface methodology M Hasani, J Chudyk, K Murray, LT Lim, D Lubitz, K Warriner Innovative Food Science & Emerging Technologies 54, 182-191, 2019 | 24 | 2019 |
| Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental … M Shavandi, M Kashaninejad, A Sadeghi, SM Jafari, M Hasani Journal of Food Safety 40 (1), e12730, 2020 | 19 | 2020 |
| Degradation of chlorpyrifos and inactivation of Escherichia coli O157: H7 and Aspergillus niger on apples using an advanced oxidation process J Ho, R Prosser, M Hasani, H Chen, B Skanes, WD Lubitz, K Warriner Food Control 109, 106920, 2020 | 17 | 2020 |
| Decontamination of N95 and surgical masks using a treatment based on a continuous gas phase-Advanced Oxidation Process M Hasani, T Campbell, F Wu, K Warriner Plos one 16 (3), e0248487, 2021 | 13 | 2021 |
| A comparative study of open‐close and related rotamers methods to evaluate the intramolecular hydrogen bond energies in 3‐imino‐propen‐1‐ol and its derivatives H Hajiabadi, A Nowroozi, M Hasani, P Mohammadzadeh Jahani, H Raissi International Journal of Quantum Chemistry 112 (5), 1384-1391, 2012 | 10 | 2012 |
| Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing H Wang, M Hasani, F Wu, K Warriner Food Microbiology 103, 103937, 2022 | 8 | 2022 |
| Hydroxyl-radical activated water for inactivation of Escherichia coli O157: H7, Salmonella and Listeria monocytogenes on germinating mung beans H Wang, M Hasani, F Wu, R Prosser, GB MacHado, K Warriner International Journal of Food Microbiology 367, 109587, 2022 | 7 | 2022 |
| Validation of a vapor‐phase advanced oxidation process for inactivating Listeria monocytogenes, its surrogate Lactobacillus fructivorans, and spoilage molds … M Hasani, F Wu, K Warriner Journal of food science 85 (9), 2645-2655, 2020 | 7 | 2020 |
| Gas-phase advanced oxidation process for surface disinfection of foods and food contact surfaces K Warriner, H Wang, M Hasani Elsevier, 2021 | 5 | 2021 |
| Evaluation of Selective Infrared Radiation on Inactivation of Bacillus Cereus by Response Surface Methodology M Shavandi, NM KASHANI, A Sadeghi, SM Jafari, M Hasani FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) 17 …, 2018 | 4 | 2018 |
| In vitro and in silico characteristics of doxorubicin-loaded four polymeric-based polysaccharides-modified super paramagnetic iron oxide nanoparticles for cancer chemotherapy … M Hasani, S Ghanbarzadeh, H Hajiabadi, T Mortezazadeh, M Yoosefian, ... International Journal of Polymeric Materials and Polymeric Biomaterials 73 …, 2024 | 3 | 2024 |
| Food safety management systems M Hasani, SV Camacho-Martinez, K Warriner Future Food Systems, 241-254, 2024 | 1 | 2024 |
| Interventions and current challenges in enhancing the microbiological safety of raw meat M Hasani, K Warriner New Aspects of Meat Quality, 265-301, 2022 | 1 | 2022 |
| Vapor-Phase Hydroxyl or Chlorine Radical Treatment for Inactivating Listeria monocytogenes on Mushrooms (Agaricus bisporus) without Negatively Affecting Quality or Shelf Life H Wang, M Hasani, A Alisha, K Warriner Journal of Food Protection 84 (11), 1945-1955, 2021 | 1 | 2021 |
| Development of an Online Food Safety Toolbox Based on the Codex Alimentarius General Principles of Food Hygiene: Engaging Users Through Mapping, Chunking, and Learn-By-Asking M Hasani, V Martinez-Camacho, B Zai, LJ Warriner, C Boesch, C Kopko, ... Food Quality and Safety, fyae030, 2024 | | 2024 |
| Inactivation of Escherichia coli on Romaine Lettuce Using a Gas‐Phase Hydroxyl‐Radical Process: From Laboratory Scale to Commercial Processing M Hasani, LJ Warriner, K Warriner Journal of Food Processing and Preservation 2024 (1), 9975714, 2024 | | 2024 |
| Inactivation of Salmonella Enteritidis on Hatchery and Table Eggs Using a Gas-phase Hydroxyl-Radical Process B Zai, V Comacho-Martinez, M Hasani, LJ Warriner, T Koutchma, ... Journal of Food Protection 86 (12), 100189, 2023 | | 2023 |
| Advances in sanitising techniques and their assessment for assuring the safety of fresh produce. SV Camacho Martinez, M Hasani, LJ Warriner, K Warriner | | 2023 |
| Gas Phase-Hydroxyl Radical Treatments to Decontaminate and Extend the Shelf Life of Fruit and Vegetables M Hasani, L Warriner, K Warriner IAFP 2022, 2022 | | 2022 |
