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Lactococcus petauri sp. nov., isolated from an abscess of a sugar glider

International journal of systematic and evolutionary microbiology, 2017-11, Vol.67 (11), p.4397-4404

2017

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Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages

Foods, 2021-05, Vol.10 (6), p.1204

2021

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Phage-based forensic tool for spatial visualization of bacterial contaminants in cheese

Journal of dairy science, 2020-07, Vol.103 (7), p.5964-5971

2020

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Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

Fermentation (Basel), 2024-01, Vol.10 (1), p.19

2024

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Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I

Fermentation (Basel), 2021-12, Vol.7 (4), p.266

2021

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Evaluation of lactose oxidase as enzymatic antifungal control for Penicillium spoilage in yogurt

Journal of dairy science, 2021-05, Vol.104 (5), p.5208-5217

2021

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Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese

Foods, 2021-06, Vol.10 (7), p.1471

2021

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Leveraging Milk Permeate Fermentation to Produce Lactose-Free, Low-In-Glucose, Galactose-Rich Bioproducts: Optimizations and Applications

Fermentation (Basel), 2023-09, Vol.9 (9), p.825

2023

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Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil

Foods, 2023-04, Vol.12 (9), p.1784

2023

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Detection of Escherichia coli in Drinking Water Using T7 Bacteriophage-Conjugated Magnetic Probe

Analytical chemistry (Washington), 2015-09, Vol.87 (17), p.8977-8984

2015

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Lactose oxidase: A novel activator of the lactoperoxidase system in milk for improved shelf life

Journal of dairy science, 2019-03, Vol.102 (3), p.1933-1942

2019

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Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II

Fermentation (Basel), 2022-06, Vol.8 (6), p.257

2022

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Short communication: Screening inhibition of dairy-relevant pathogens and spoilage microorganisms by lactose oxidase

Journal of dairy science, 2019-09, Vol.102 (9), p.7807-7812

2019

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Evaluation of the efficacy of commercial protective cultures against mold and yeast in queso fresco

Journal of dairy science, 2020-11, Vol.103 (11), p.9946-9957

2020

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Lactose oxidase: An enzymatic approach to inhibit Listeria monocytogenes in milk

Journal of dairy science, 2021-10, Vol.104 (10), p.10594-10608

2021

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Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application

Food and bioprocess technology, 2024-07, Vol.17 (7), p.1876-1896

2024

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Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese

Journal of dairy science, 2021-03, Vol.104 (3), p.2709-2718

2021

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Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model

Journal of dairy science, 2020-02, Vol.103 (2), p.1269-1275

2020

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Lactose oxidase: Enzymatic control of Pseudomonas to delay age gelation in UHT milk

Journal of dairy science, 2021-03, Vol.104 (3), p.2758-2772

2021

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Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation

Current opinion in food science, 2021-12, Vol.42, p.93-101

2021

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A hybrid paper and microfluidic chip with electrowetting valves and colorimetric detection

Analyst (London), 2014-06, Vol.139 (12), p.32-38

2014

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Antimicrobial Resistance in Nontyphoidal Salmonella

Journal of food protection, 2007-03, Vol.70 (3), p.780-790

2007

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Development of Engineered Bacteriophages for Escherichia coli Detection and High-Throughput Antibiotic Resistance Determination

ACS sensors, 2017-04, Vol.2 (4), p.484-489

2017

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Engineering bacteriophage for a pragmatic low-resource setting bacterial diagnostic platform

Bioengineered, 2016-04, Vol.7 (3), p.132-136

2016

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Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration

Food control, 2021-12, Vol.130, p.108289, Article 108289

2021

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Lactococcus petauri sp. nov., isolated from an abscess of a sugar glider

Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages

Phage-based forensic tool for spatial visualization of bacterial contaminants in cheese

Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I

Evaluation of lactose oxidase as enzymatic antifungal control for Penicillium spoilage in yogurt

Evaluation of Lactose Oxidase as an Enzyme-Based Antimicrobial for Control of L. monocytogenes in Fresh Cheese

Leveraging Milk Permeate Fermentation to Produce Lactose-Free, Low-In-Glucose, Galactose-Rich Bioproducts: Optimizations and Applications

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil

Detection of Escherichia coli in Drinking Water Using T7 Bacteriophage-Conjugated Magnetic Probe

Lactose oxidase: A novel activator of the lactoperoxidase system in milk for improved shelf life

Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II

Short communication: Screening inhibition of dairy-relevant pathogens and spoilage microorganisms by lactose oxidase

Evaluation of the efficacy of commercial protective cultures against mold and yeast in queso fresco

Lactose oxidase: An enzymatic approach to inhibit Listeria monocytogenes in milk

Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application

Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese

Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model

Lactose oxidase: Enzymatic control of Pseudomonas to delay age gelation in UHT milk

Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation

A hybrid paper and microfluidic chip with electrowetting valves and colorimetric detection

Antimicrobial Resistance in Nontyphoidal Salmonella

Development of Engineered Bacteriophages for Escherichia coli Detection and High-Throughput Antibiotic Resistance Determination

Engineering bacteriophage for a pragmatic low-resource setting bacterial diagnostic platform

Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration

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