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The role of probiotic cultures in the prevention of colon cancer

The Journal of nutrition, 2000-02, Vol.130 (2), p.410S-414S

2000

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Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food

Journal of food science, 2009-03, Vol.74 (2), p.R39-R45

2009

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Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables

Journal of food protection, 2001-07, Vol.64 (7), p.1079-1084

2001

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Quality changes in sardines ( Sardina pilchardus) stored in ice and at ambient temperature

Food microbiology, 1996-04, Vol.13 (2), p.123-132

1996

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Probiotics, cecal microflora, and aberrant crypts in the rat colon

The Journal of nutrition, 1996-05, Vol.126 (5), p.1362-1371

1996

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Differentiation of ingested and endogenous bifidobacteria by DNA fingerprinting demonstrates the survival of an unmodified strain in the gastrointestinal tract of humans

The Journal of nutrition, 1997, Vol.127 (1), p.89-94

1997

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Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils

Food microbiology, 1997-04, Vol.14 (2), p.161-174

1997

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16S ribosomal DNA analysis of the faecal lactobacilli composition of human subjects consuming a probiotic strain Lactobacillus acidophilus NCFM

Journal of applied microbiology, 2002-01, Vol.93 (5), p.907-912

2002

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Inhibition of bacterial spores and vegetative cells by glycerides

Journal of food protection, 1996-07, Vol.59 (7), p.716-722

1996

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Sublethal sanitizer stress and adaptive response of Escherichia coli O157:H7

Journal of food protection, 2001-06, Vol.64 (6), p.767-769

2001

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Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce

Comprehensive reviews in food science and food safety, 2003-01, Vol.2 (s1), p.78-141

2003

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Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce

Comprehensive reviews in food science and food safety, 2003-01, Vol.2 (s1), p.161-173

2003

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Inhibition by monoglycerides of L-alanine-triggered Bacillus cereus and Clostridium botulinum spore germination and outgrowth

Journal of food protection, 1996-08, Vol.59 (8), p.832-837

1996

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Inhibition of bacterial spore growth by fatty acids and their sodium salts

Journal of food protection, 1992-12, Vol.55 (12), p.980-984

1992

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Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28 degrees C) and in ice

International journal of food science & technology, 1991-06, Vol.26 (3), p.297-306

1991

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Variable response to exogenous Lactobacillus acidophilus NCFM consumed in different delivery vehicles

Journal of applied microbiology, 2002-01, Vol.93 (5), p.900-906

2002

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Consumption of exogenous bifidobacteria does not alter fecal bifidobacteria and breath hydrogen excretion in humans

The Journal of nutrition, 1998-06, Vol.128 (6), p.996-1002

1998

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Effect of monoglycerides on the thermal inactivation kinetics of Bacillus cereus F4165/75 spores

Food microbiology, 1998-10, Vol.15 (5), p.527-537

1998

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Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce

Comprehensive reviews in food science and food safety, 2003-01, Vol.2 (s1), p.142-160

2003

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Moribund Funding in Agricultural Research

Science (American Association for the Advancement of Science), 2001-03, Vol.291 (5511), p.2089-2090

2001

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Carbohydrate source and bifidobacteria influence the growth of Clostridium perfringens in vivo and in vitro

Nutrition research (New York, N.Y.), 1998-11, Vol.18 (11), p.1889-1897

1998

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Inhibition of Bacillus cereus spores and vegetative cells by fatty acids and glyceryl monododecanoate

Food microbiology, 1994-08, Vol.11 (4), p.327-336

1994

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Effect of thermal treatments in oils on bacterial spore survival

Journal of Applied Bacteriology, 1987-06, Vol.62 (6), p.491-502

1987

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Identification of histamine-producing bacteria isolated from sardine ( Sardina pilchardus) stored in ice and at ambient temperature (25°C)

Food microbiology, 1991, Vol.8 (2), p.127-136

1991

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Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh‐Cut Produce

Comprehensive reviews in food science and food safety, 2003-01, Vol.2 (s1), p.38-77

2003

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The role of probiotic cultures in the prevention of colon cancer

Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food

Standardization of a method to determine the efficacy of sanitizers in inactivating human pathogenic microorganisms on raw fruits and vegetables

Quality changes in sardines ( Sardina pilchardus) stored in ice and at ambient temperature

Probiotics, cecal microflora, and aberrant crypts in the rat colon

Differentiation of ingested and endogenous bifidobacteria by DNA fingerprinting demonstrates the survival of an unmodified strain in the gastrointestinal tract of humans

Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils

16S ribosomal DNA analysis of the faecal lactobacilli composition of human subjects consuming a probiotic strain Lactobacillus acidophilus NCFM

Inhibition of bacterial spores and vegetative cells by glycerides

Sublethal sanitizer stress and adaptive response of Escherichia coli O157:H7

Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce

Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce

Inhibition by monoglycerides of L-alanine-triggered Bacillus cereus and Clostridium botulinum spore germination and outgrowth

Inhibition of bacterial spore growth by fatty acids and their sodium salts

Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28 degrees C) and in ice

Variable response to exogenous Lactobacillus acidophilus NCFM consumed in different delivery vehicles

Consumption of exogenous bifidobacteria does not alter fecal bifidobacteria and breath hydrogen excretion in humans

Effect of monoglycerides on the thermal inactivation kinetics of Bacillus cereus F4165/75 spores

Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce

Moribund Funding in Agricultural Research

Carbohydrate source and bifidobacteria influence the growth of Clostridium perfringens in vivo and in vitro

Inhibition of Bacillus cereus spores and vegetative cells by fatty acids and glyceryl monododecanoate

Effect of thermal treatments in oils on bacterial spore survival

Identification of histamine-producing bacteria isolated from sardine ( Sardina pilchardus) stored in ice and at ambient temperature (25°C)

Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh‐Cut Produce

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