2023 Suh, M.-J., Simpson, A. M.-A., & Mitch, W. A. (2023). Purified Chlorine Dioxide as an Alternative to Chlorine Disinfection to Minimize Chlorate Formation During Postharvest Produce Washing. Environ. Sci. Technol., 57(32), 12063–12071. 2022 Simpson, A. M.-A., & Mitch, W. A. (2022). Chlorine and ozone disinfection and disinfection byproducts in postharvest food processing facilities: A review. Critical Reviews in Environmental Science and Technology, 52(11), 1825–1867. 2021 Simpson, A. M.-A., Suh, M.-J., Plewa, M. J., & Mitch, W. A. (2021). Formation of Oleic Acid Chlorohydrins in Vegetables during Postharvest Chlorine Disinfection. Environmental Science & Technology, 56(2), 1233–1243. Choe, J. K., Hua, L.-C., Komaki, Y., Simpson, A. M.-A., McCurry, D. L., & Mitch, W. A. (2021). Evaluation of Histidine Reactivity and Byproduct Formation during Peptide Chlorination. Environmental Science & Technology, 55(3), 1790–1799. 2019 Komaki, Y., Simpson, A. M. A., Choe, J. K., Pinney, M. M., Herschlag, D., Chuang, Y. H., & Mitch, W. A. (2019). Serum electrolytes can promote hydroxyl radical-initiated biomolecular damage from inflammation. Free Radical Biology and Medicine, 141, 475–482. 2018 Komaki, Y., Simpson, A. M.-A., Choe, J. K., Plewa, M. J., & Mitch, W. A. (2018). Chlorotyrosines versus Volatile Byproducts from Chlorine Disinfection during Washing of Spinach and Lettuce. Environmental Science & Technology, 52(16), 9361–9369.
