Gurtler, J., Marks, H., Jones, D., Bailey, R., & Bauer, N. (2011). Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk. Journal of Food Protection, 74(6), 882-92. https://doi.org/10.4315/0362-028X.JFP-10-384 (Original work published 2011)

Lacombe, A., Niemira, B., Gurtler, J., Kingsley, D., Li, X., & Chen, H. (2018). Surfactant-Enhanced Organic Acid Inactivation of Tulane Virus, a Human Norovirus Surrogate. Journal of Food Protection, 279-283. https://doi.org/10.4315/0362-028X.JFP-17-330 (Original work published 2018)