Assessment of resistance to colicinogenic synthetic phage antimicrobial system.

Autor: McGillin M; Department of Food Science, Cornell University, Ithaca, New York, USA., Tokman JI; Department of Food Science, Cornell University, Ithaca, New York, USA., Hsu E; Department of Food Science, Cornell University, Ithaca, New York, USA., Alcaine SD; Department of Food Science, Cornell University, Ithaca, New York, USA.

Publikováno v: Microbiology spectrum [Microbiol Spectr] 2024 Nov 05; Vol. 12 (11), pp. e0079324. Date of Electronic Publication: 2024 Oct 15.

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

Autor: Fan X; Department of Food Science, Cornell University, Ithaca, NY 14850, USA., Rivera Flores VK; Department of Food Science, Cornell University, Ithaca, NY 14850, USA., DeMarsh TA; Department of Food Science, Cornell University, Ithaca, NY 14850, USA., deRiancho DL; Department of Food Science, Cornell University, Ithaca, NY 14850, USA., Alcaine SD; Department of Food Science, Cornell University, Ithaca, NY 14850, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Apr 25; Vol. 12 (9). Date of Electronic Publication: 2023 Apr 25.

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

Autor: Flynn BT; Department of Food Science, Cornell University, Ithaca, NY 14853., Kozak SM; Department of Food Science, Cornell University, Ithaca, NY 14853., Lawton MR; Department of Food Science, Cornell University, Ithaca, NY 14853., Alcaine SD; Department of Food Science, Cornell University, Ithaca, NY 14853. Electronic address: alcaine@cornell.edu.

Publikováno v: Journal of dairy science [J Dairy Sci] 2021 Oct; Vol. 104 (10), pp. 10594-10608. Date of Electronic Publication: 2021 Jul 30.

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

Autor: Luo SR; Department of Food Science, Cornell University, Ithaca, NY 14853, USA., DeMarsh TA; Department of Food Science, Cornell University, Ithaca, NY 14853, USA., deRiancho D; Department of Food Science, Cornell University, Ithaca, NY 14853, USA., Stelick A; Department of Food Science, Cornell University, Ithaca, NY 14853, USA., Alcaine SD; Department of Food Science, Cornell University, Ithaca, NY 14853, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 May 27; Vol. 10 (6). Date of Electronic Publication: 2021 May 27.

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

Autor: Makki GM; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850., Kozak SM; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850., Jencarelli KG; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850., Alcaine SD; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850. Electronic address: alcaine@cornell.edu.

Publikováno v: Journal of dairy science [J Dairy Sci] 2021 Mar; Vol. 104 (3), pp. 2709-2718. Date of Electronic Publication: 2021 Jan 15.