Zobrazeno 1 - 10
of 90
pro vyhledávání: '"T.F. Brocklehurst"'
Autor:
Samuel R. A. Collins, Keith W. Waldron, Zara Merali, D.R. Wilson, T.F. Brocklehurst, G.K. Moates, S. Carter, N.C. Bragg
Publikováno v:
Acta Horticulturae. :181-188
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfdd84d6dbdc084e1c54ddc40d5a84ec
https://doi.org/10.17660/actahortic.2013.1013.21
https://doi.org/10.17660/actahortic.2013.1013.21
Autor:
Vittoria Danino-Appleton, Jay C. D. Hinton, Ian J. Colquhoun, Line Elnif Thomsen, Terri Grassby, John Elmerdahl Olsen, Maj-Britt Nielsen, Gitte Maegaard Knudsen, T.F. Brocklehurst
Publikováno v:
Environmental Microbiology. 14:1855-1875
Although the growth of bacteria has been studied for more than a century, it is only in recent decades that surface-associated growth has received attention. In addition to the well-characterized biofilm and swarming lifestyles, bacteria can also dev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4f21cf468ba184625e3019b13bb28e3
https://doi.org/10.1111/j.1462-2920.2012.02703.x
https://doi.org/10.1111/j.1462-2920.2012.02703.x
Autor:
Estefanía Noriega, Elisabeth Saggers, T.F. Brocklehurst, Adriana Laca, Jeanette Newman, Mario Díaz, James A. Robertson
Publikováno v:
Food Research International. 43:2425-2431
Physiological or microbiological factors associated to carrot tissue were responsible for a lethal or otherwise inhibitory effect on Listeria monocytogenes, depending on culture conditions and carrot preparation. The fate of L. monocytogenes on slice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0b56013bd207dd4feaab0a218b98578
https://doi.org/10.1016/j.foodres.2010.09.012
https://doi.org/10.1016/j.foodres.2010.09.012
Autor:
Craig B. Faulds, Keith W. Waldron, T.F. Brocklehurst, Janneke Treimo, Vincent G. H. Eijsink, James A. Robertson, Kerry J.A. I'Anson
Publikováno v:
LWT - Food Science and Technology. 43:890-896
Brewers' spent grain (BSG) is a readily available, high volume low cost byproduct of brewing and is a potentially valuable resource for industrial exploitation. The variation in BSG composition and the implications for microbiological spoilage by a r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb36cfeca77caa279334b9bb73317b4c
https://doi.org/10.1016/j.lwt.2010.01.019
https://doi.org/10.1016/j.lwt.2010.01.019
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:7266-7272
The composition of brewers' spent grain (BSG) makes it susceptible to microbial attack and chemical deterioration. This can constrain its appeal as an industrial feedstock. The current study has monitored the effects of BSG storage as fresh material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93968f911d76289169f8e95df181faa5
https://doi.org/10.1021/jf1001099
https://doi.org/10.1021/jf1001099
Publikováno v:
Journal of Applied Microbiology. 105:1239-1245
Aims: The aims of the current study were to explore the site of bacterial attachment to vegetable tissues and to investigate the hypothesis that Salmonella must be living in order to attach to this site(s). Methods and Results: Scanning electron micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbedd9138640dce9758bc93cf0056b93
https://doi.org/10.1111/j.1365-2672.2008.03795.x
https://doi.org/10.1111/j.1365-2672.2008.03795.x
Publikováno v:
Trends in Food Science and Technology 19 (2008) 6
Trends in Food Science and Technology, 19(6), 289-299
Trends in Food Science and Technology, 19(6), 289-299
Application of high-pressure processing to foods can effect a decrease in the number of vegetative bacterial cells, and hence can result in pasteurisation. Inactivation of bacterial spores, however, is required for the sterilisation of foods. This ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::162bc7128d82477d3b3372eca49b1d95
https://doi.org/10.1016/j.tifs.2008.01.005
https://doi.org/10.1016/j.tifs.2008.01.005
Publikováno v:
Applied and Environmental Microbiology. 70:3558-3565
The rate of attachment of bacteria to, and their subsequent detachment from, the cut surface of raw potato tissue was measured and modeled by using mathematical approaches that allowed detailed objective comparisons of adhesion processes under differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e8a9c26ec92f83fee5e7ccf40dee82d
https://doi.org/10.1128/aem.70.6.3558-3565.2004
https://doi.org/10.1128/aem.70.6.3558-3565.2004
Publikováno v:
International Journal of Food Microbiology. 92:129-140
To further enhance biopreservation of meat products, the antilisterial effect of the newly described protective culture Leuconostoc carnosum 4010 and its bacteriocins, leucocins 4010, was examined in the presence of sodium chloride and sodium nitrite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::083bc89672fa6bfda8b85308c71adee6
https://doi.org/10.1016/j.ijfoodmicro.2003.09.005
https://doi.org/10.1016/j.ijfoodmicro.2003.09.005
Batch growth of Salmonella typhimurium LT2: stoichiometry and factors leading to cessation of growth
Autor:
David R. Wilson, Heather P. Coleman, C.R Waspe, Margaret M. Robins, G.A. Mitchell, P. D. G. Wilson, T.F. Brocklehurst, S.A Jukes
Publikováno v:
International Journal of Food Microbiology. 89:195-203
Salmonella typhimurium LT2 was grown in batch culture (trypticase soy broth, with 0.3%(w/v) yeast extract, 1% (w/v) glucose and 0.5% (w/v/) NaCl, 20 °C) at a range of initial pH (4.4, 4.8, 5.0 and 7.0). The consumption of oxygen and glucose was foun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6540b2923e97702434da1ce801a2964
https://doi.org/10.1016/s0168-1605(03)00142-9
https://doi.org/10.1016/s0168-1605(03)00142-9