Lista de obras - Randy W. Worobo - Dominio Público Uruguay

A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the application of untreated soil amendments of animal origin on land used to grow produce that may be consumed raw.

artículo científico publicado en 2013

Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp

artículo científico publicado en 2014

Analysis and modeling of the variability associated with UV inactivation of Escherichia coli in apple cider.

artículo científico publicado en 2000

Antimicrobial activity of bacterial isolates from different floral sources of honey

artículo científico publicado en 2008

Bacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?

artículo científico publicado en 2015

Bactericidal thurincin H causes unique morphological changes in Bacillus cereus F4552 without affecting membrane permeability.

artículo científico

Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen

artículo científico publicado en 2021

Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials

artículo científico publicado en 2021

Biosynthesis and transcriptional analysis of thurincin H, a tandem repeated bacteriocin genetic locus, produced by Bacillus thuringiensis SF361.

artículo científico publicado en 2009

Characterization and control of Mucor circinelloides spoilage in yogurt.

artículo científico publicado en 2016

Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC

scientific article published on 01 December 2000

Characterization of mundticin L, a class IIa anti-Listeria bacteriocin from Enterococcus mundtii CUGF08.

artículo científico publicado en 2009

Characterization of the genetic locus responsible for production and immunity of carnobacteriocin A: the immunity gene confers cross-protection to enterocin B.

artículo científico publicado en 2000

Chemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety.

artículo científico publicado en 2013

Detection of the cholera toxin-binding activity of kappa-casein macropeptide and optimization of its production by the response surface methodology

artículo científico publicado en 2000

Determination of the validation frequency for commercial UV juice processing units

artículo científico publicado en 2014

Development of a homologous expression system for and systematic site-directed mutagenesis analysis of thurincin H, a bacteriocin produced by Bacillus thuringiensis SF361.

artículo científico publicado en 2014

Distributions of Salmonella subtypes differ between two U.S. produce-growing regions

artículo científico publicado en 2014

Double-glycine-type leader peptides direct secretion of bacteriocins by ABC transporters: colicin V secretion in Lactococcus lactis.

artículo científico publicado en 1997

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel.

artículo científico publicado en 2017

Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice

artículo científico publicado en 2014

Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfaces

artículo científico publicado en 2013

Effects of ultraviolet irradiation on chemical and sensory properties of goat milk.

artículo científico publicado en 2007

Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk.

artículo científico publicado en 2005

Efficacy of UV, acidified sodium hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia coli O157:H7 on green onions and baby spinach.

artículo científico publicado en 2012

Efficacy of sanitizing treatments against Penicillium expansum inoculated on six varieties of apples.

artículo científico publicado en 2008

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment

artículo científico publicado en 2015

Escherichia coli O157:H7 as an emerging foodborne pathogen: a literature review

article

Functional Assignment of YvgO, a Novel Set of Purified and Chemically Characterized Proteinaceous Antifungal Variants Produced by Bacillus thuringiensis SF361 ⬇️

artículo científico publicado el 3 de febrero de 2012

Geographical and meteorological factors associated with isolation of Listeria species in New York State produce production and natural environments

artículo científico publicado en 2014

Growth Inhibition of Foodborne Pathogens by Oenococcus oeni ⬇️

artículo científico publicado el 10 de noviembre de 2011

Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.

artículo científico publicado en 2004

Heat treatments to enhance the safety of mung bean seeds.

artículo científico publicado en 2004

Identification and haplotype distribution of Alicyclobacillus spp. from different juices and beverages.

artículo científico publicado en 2010

In Silico Safety Assessment of Bacillus Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates

artículo científico publicado en 2024

Inactivation of Oocysts in Fresh Apple Cider by UV Irradiation

article by D. E. Hanes et al published 1 October 2002 in Applied and Environmental Microbiology

Inactivation of Cryptosporidium parvum oocysts in fresh apple cider by UV irradiation.

artículo científico publicado en 2002

Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method.

artículo científico publicado en 2008

Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation

artículo científico publicado en 2004

Isolation and characterization of a protective bacterial culture isolated from honey active against American Foulbrood disease.

artículo científico publicado en 2009

Isolation, structural characterization, and properties of mattacin (polymyxin M), a cyclic peptide antibiotic produced by Paenibacillus kobensis M.

artículo científico publicado en 2003

Landscape and meteorological factors affecting prevalence of three food-borne pathogens in fruit and vegetable farms

artículo científico publicado en 2012

Large-Scale Purification, Characterization, and Spore Outgrowth Inhibitory Effect of Thurincin H, a Bacteriocin Produced by Bacillus thuringiensis SF361.

artículo científico publicado en 2014

Microbial dynamics of indicator microorganisms on fresh tomatoes in the supply chain from Mexico to the USA.

artículo científico publicado en 2016

Modeling Penicillium expansum resistance to thermal and chlorine treatments.

artículo científico publicado en 2009

Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider

scientific article published on 01 June 2004

Nutrient-Dependent Efficacy of the Antifungal Protein YvgO Correlates to Cellular Proliferation Rate in Candida albicans 3153A and Byssochlamys fulva H25.

artículo científico publicado en 2014

Outgraded produce variably retains surface inoculated Escherichia coli through washing.

artículo científico publicado en 2018

Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider

artículo científico publicado en 2012

Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step.

artículo científico publicado en 2013

Plant-pathogenic oomycetes, Escherichia coli strains, and Salmonella spp. Frequently found in surface water used for irrigation of fruit and vegetable crops in New York State.

artículo científico publicado en 2014

Purification and structural characterization of bacillomycin F produced by a bacterial honey isolate active against Byssochlamys fulva H25.

artículo científico publicado en 2008

Reducing patulin contamination in apple juice by using inactive yeast

artículo científico publicado en 2011

Reduction of patulin in apple cider by UV radiation.

artículo científico publicado en 2010

Risk Mitigation for Immunocompromised Consumers of Mucormycete Spoiled and Fermented Foods: Germain Guidance and Remaining Needs.

artículo científico publicado en 2018

Risk factors associated with Salmonella and Listeria monocytogenes contamination of produce fields

artículo científico publicado en 2013

Shelf-life evaluation of natural antimicrobials for Concord and Niagara grape juices.

artículo científico publicado en 2013

Short communication: Homologous expression of recombinant and native thurincin H in an engineered natural producer

artículo científico publicado en 2014

Short communication: Naturally sensitive Bacillus thuringiensis EG10368 produces thurincin H and acquires immunity after heterologous expression of the one-step-amplified thurincin H gene cluster

artículo científico publicado en 2014

Stability of alternariol and alternariol monomethyl ether during food processing of tomato products

artículo científico publicado en 2017

Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland.

artículo científico publicado en 2018

The 3D solution structure of thurincin H, a bacteriocin with four sulfur to α-carbon crosslinks

artículo científico publicado en 2011

The Role of Solid Support Bound Metal Chelators on System-Dependent Synergy and Antagonism with Nisin

artículo científico publicado en 2019

Thermal inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.

artículo científico publicado en 2007

Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.

artículo científico publicado en 2014

Thermoaciduric Clostridium pasteurianum Spoilage of Shelf-Stable Apple Juice

scientific article published on 01 October 2010

UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit

artículo científico publicado en 2016

UV light inactivation of human and plant pathogens in unfiltered surface irrigation water

artículo científico publicado en 2013

Variable Efficacy of the Proteinaceous Antifungal YvgO in Select Fruit Juices and Teas as a Complement with UV Methods of Food Protection

artículo científico publicado en 2015

Lista de obras de Randy W. Worobo

A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the application of untreated soil amendments of animal origin on land used to grow produce that may be consumed raw.

Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp

Analysis and modeling of the variability associated with UV inactivation of Escherichia coli in apple cider.

Antimicrobial activity of bacterial isolates from different floral sources of honey

Bacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?

Bactericidal thurincin H causes unique morphological changes in Bacillus cereus F4552 without affecting membrane permeability.

Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen

Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials

Biosynthesis and transcriptional analysis of thurincin H, a tandem repeated bacteriocin genetic locus, produced by Bacillus thuringiensis SF361.

Characterization and control of Mucor circinelloides spoilage in yogurt.

Characterization and purification of a bacteriocin produced by a potential probiotic culture, Lactobacillus acidophilus 30SC

Characterization of mundticin L, a class IIa anti-Listeria bacteriocin from Enterococcus mundtii CUGF08.

Characterization of the genetic locus responsible for production and immunity of carnobacteriocin A: the immunity gene confers cross-protection to enterocin B.

Chemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety.

Detection of the cholera toxin-binding activity of kappa-casein macropeptide and optimization of its production by the response surface methodology

Determination of the validation frequency for commercial UV juice processing units

Development of a homologous expression system for and systematic site-directed mutagenesis analysis of thurincin H, a bacteriocin produced by Bacillus thuringiensis SF361.

Distributions of Salmonella subtypes differ between two U.S. produce-growing regions

Double-glycine-type leader peptides direct secretion of bacteriocins by ABC transporters: colicin V secretion in Lactococcus lactis.

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel.

Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice

Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfaces

Effects of ultraviolet irradiation on chemical and sensory properties of goat milk.

Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk.

Efficacy of UV, acidified sodium hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia coli O157:H7 on green onions and baby spinach.

Efficacy of sanitizing treatments against Penicillium expansum inoculated on six varieties of apples.

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment

Escherichia coli O157:H7 as an emerging foodborne pathogen: a literature review

Functional Assignment of YvgO, a Novel Set of Purified and Chemically Characterized Proteinaceous Antifungal Variants Produced by Bacillus thuringiensis SF361 ⬇️

Geographical and meteorological factors associated with isolation of Listeria species in New York State produce production and natural environments

Growth Inhibition of Foodborne Pathogens by Oenococcus oeni ⬇️

Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.

Heat treatments to enhance the safety of mung bean seeds.

Identification and haplotype distribution of Alicyclobacillus spp. from different juices and beverages.

In Silico Safety Assessment of Bacillus Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates

Inactivation of Oocysts in Fresh Apple Cider by UV Irradiation

Inactivation of Cryptosporidium parvum oocysts in fresh apple cider by UV irradiation.

Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method.

Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation

Isolation and characterization of a protective bacterial culture isolated from honey active against American Foulbrood disease.

Isolation, structural characterization, and properties of mattacin (polymyxin M), a cyclic peptide antibiotic produced by Paenibacillus kobensis M.

Landscape and meteorological factors affecting prevalence of three food-borne pathogens in fruit and vegetable farms

Large-Scale Purification, Characterization, and Spore Outgrowth Inhibitory Effect of Thurincin H, a Bacteriocin Produced by Bacillus thuringiensis SF361.

Microbial dynamics of indicator microorganisms on fresh tomatoes in the supply chain from Mexico to the USA.

Modeling Penicillium expansum resistance to thermal and chlorine treatments.

Modeling of Escherichia coli inactivation by UV irradiation at different pH values in apple cider

Nutrient-Dependent Efficacy of the Antifungal Protein YvgO Correlates to Cellular Proliferation Rate in Candida albicans 3153A and Byssochlamys fulva H25.

Outgraded produce variably retains surface inoculated Escherichia coli through washing.

Patulin reduction in apple juice from concentrate by UV radiation and comparison of kinetic degradation models between apple juice and apple cider

Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step.

Plant-pathogenic oomycetes, Escherichia coli strains, and Salmonella spp. Frequently found in surface water used for irrigation of fruit and vegetable crops in New York State.

Purification and structural characterization of bacillomycin F produced by a bacterial honey isolate active against Byssochlamys fulva H25.

Reducing patulin contamination in apple juice by using inactive yeast

Reduction of patulin in apple cider by UV radiation.

Risk Mitigation for Immunocompromised Consumers of Mucormycete Spoiled and Fermented Foods: Germain Guidance and Remaining Needs.

Risk factors associated with Salmonella and Listeria monocytogenes contamination of produce fields

Shelf-life evaluation of natural antimicrobials for Concord and Niagara grape juices.

Short communication: Homologous expression of recombinant and native thurincin H in an engineered natural producer

Short communication: Naturally sensitive Bacillus thuringiensis EG10368 produces thurincin H and acquires immunity after heterologous expression of the one-step-amplified thurincin H gene cluster

Stability of alternariol and alternariol monomethyl ether during food processing of tomato products

Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland.

The 3D solution structure of thurincin H, a bacteriocin with four sulfur to α-carbon crosslinks

The Role of Solid Support Bound Metal Chelators on System-Dependent Synergy and Antagonism with Nisin

Thermal inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.

Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.

Thermoaciduric Clostridium pasteurianum Spoilage of Shelf-Stable Apple Juice

UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit

UV light inactivation of human and plant pathogens in unfiltered surface irrigation water

Variable Efficacy of the Proteinaceous Antifungal YvgO in Select Fruit Juices and Teas as a Complement with UV Methods of Food Protection