Jeyamkondan Subbiah

Kenneth E. Morrison Distinguished Professor of Food Engineering

University of Nebraska - Lincoln

United States

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Dr. Jeyamkondan Subbiah is the Kenneth E. Morrison Distinguished Professor of Food Engineering at the University of Nebraska-Lincoln, USA. His research areas focus on food safety, specifically the application of innovative techniques for the inactivation of foodborne pathogens and the extraction of bioactive compounds from food materials. Recent articles reflect his work on predictive models for Listeria monocytogenes, the effects of treatment methods on various pathogens, and comprehensive reviews on millets and their properties.

Jeyamkondan Subbiah

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Articles (19)

Deep-learning-enhanced automated coherent-light diffraction system for high-speed, highly accurate strain-specific foodborne bacterial recognition

Mild heating and ambient storage following gaseous chlorine dioxide treatment of chia seeds enhanced inactivation of Salmonella spp.

Effect of temperature and relative humidity on ethylene oxide inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on chia seeds and its influence on the quality of seeds

Food Safety Research and Extension Needs for the U.S. Low-Moisture Food Industry

Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354

Radiofrequency Inactivation of Salmonella in Black Pepper and Dried Basil Leaves Using In-package Steaming

Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties

Predictive Model for Listeria monocytogenes in RTE Meats Using Exclusive Food Matrix Data

Gaseous chlorine dioxide for inactivating Salmonella enterica and Enterococcus faecium NRRL B-2354 on chia seeds

Effect of storage on microbial reductions after gaseous chlorine dioxide treatment of black peppercorns, cumin seeds, and dried basil leaves

Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves

In-package pasteurization of dried basil leaves using radiofrequency heating

Heating of milk powders at low water activity to 95°C for 15 minutes using hot air-assisted radio frequency processing achieved pasteurization

Validation of process technologies for enhancing the safety of low‐moisture foods: A review

Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.)

A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonella enterica in Whole Milk Powder

Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella enterica in milk powders at different storage times and temperatures

Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts

Collaborators (9)

Kaliramesh Siliveru

Ramesh Bahadur Bist

Tsungcheng Tsai

Byron Chaves

Surabhi Wason

Mehrdad Negahban

P.V. Vara Prasad

Yaohua Feng

Jooyeoun Jung

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