Olson, DG. 1998. Irradiation of food: Scientific status summary. J. Food Tech. 52(1):56-62.

Shenoy, K, EA Murano and DG Olson. 1998. Survival of heat-shocked Yersina enterocolitica after irradiation in ground pork. International J. Food Micro. 39:133-137.

Ahn, DU, DG Olson, JI Lee, C Jo, C Wu and X Chen. 1998. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J. Food Sci. 63:15-19.

Ahn, DU, DG Olson, C Jo, X Chen, C Wu and JI Lee. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49:27-39.

Zhao, Y., RA Flores and DG Olson. 1998. High hydrostatic pressure effects on rapid thawing of frozen beef. J. Food Sci. 63:272-275.

Murano, PS, EA Murano and DG Olson. 1998. Irradiated ground beef: Sensory and quality changes during storage and under various packaging conditions. J. Food Science 63:548-551.

Fox, JA and DG Olson. 1998. Market trials of irradiated chicken. Radiat. Phys. Chem. 52:63-66.

Nanke, KE, JG Sebranek and DG Olson. 1998. Color characteristics of irradiated vacuum-packaged pork, beef, and turkey. J. Food Sci. 63:1001-1006.

Vidya, A, JS. Dickson, DG Olson and EA Murano. 1998. Shelf-life extension, safety and quality of fresh pork loin treated with high hydrostatic pressure. J. Food Protect. 61:1649-1656.

Ahn, DU, DG Olson, C Jo, J Love and SK Jin. 1999. Volatiles production and lipid oxidation of irradiated cooked sausage as related to packaging and storage. J. Food Sci. 64:226-229.

Ahn, DU and DG Olson. 1999. Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge. J. Food Sci. 64:230-233.

Nanke, KE, JG Sebranek and DG Olson. 1999. Color characteristics of irradiated aerobically packaged pork, beef, and turkey. J. Food Sci. 64:272-278.

Ahn, DU, C Jo and DG Olson. 2000. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54:209-215