A. Sikes

发表

Level of Dietary Fat Does Not Affect Fuel Oxidation or Endurance Exercise Performance of Soldiers

T. E. Jones, R. Hoyt, I. Taub, 1991 .

INACTIVATION OF BACTERIAL SPORES BY COMBINED ACTION OF HYDROSTATIC PRESSURE AND BACTERIOCINS IN ROAST BEEF

B. Ray, C. Dunne, A. Sikes, 2003 .

Shelf-Life and Safety Enhancement of Processed Meat by Hydrostatic Pressure in Combination with Moderate Temperature and Biopreservatives, Phase IV.

C. Dunne, B. Ray, A. Sikes, 1998 .

Viability loss and morphology change of foodborne pathogens following exposure to hydrostatic pressures in the presence and absence of bacteriocins.

B. Ray, B. Ray, A. Sikes, 2004, International journal of food microbiology.

Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization

B. Ray, C. Dunne, B. Ray, 1998 .

Effect of Hyperbaric Carbon Dioxide on Spores and Vegetative Cells of Bacillus stearothermophilus

A. Sikes, C. T. Roskey, 1994 .

Hydrostatic pressure and bacteriocin-triggered cell wall lysis of Leuconostoc mesenteroides

B. Ray, A. Sikes, N. Kalchayanand, 2002 .

POSTMORTEM INVASION OF MUSCLE FOOD BY A PROTEOLYTIC BACTERIUM

A. Sikes, R. B. Maxcy, 1980 .

Persistence of Lactobacillus Reuteri DSM17938 in the Human Intestinal Tract

A. Young, L. Margolis, T. Smith, 2010, Journal of the American College of Nutrition.

DIFFERENTIATION OF FOOD SPOILAGE BACTERIA ON THE BASIS OF THEIR ABILITY TO UTILIZE DIFFERENT PROTEINS

A. Sikes, R. B. Maxcy, 1979 .

Effect of a Methanol-Acetone Extract of Skim Milk Fermented by Streptococcus thermophilus on Color, Microbial Counts, and pH of Fresh Beef.

A. Sikes, G. Rolle, 1987, Journal of food protection.

Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters

C. Stewart, D. Hoover, C. Dunne, 2000 .

Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens

C. Dunne, B. Ray, H. Alpas, 1999, Applied and Environmental Microbiology.

Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria.

B. Ray, C. Dunne, B. Ray, 1998, Journal of food protection.

Feasibility of using food-grade additives to control the growth of Clostridium perfringens.

A. Sikes, R. Ehioba, 1999, International journal of food microbiology.

Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat.

D. Hoover, C. Dunne, A. Sikes, 2000, Journal of food protection.

Germination induction and inactivation of Clostridium spores at medium-range hydrostatic pressure treatment

C. Dunne, B. Ray, A. Sikes, 2004 .

Control of Bacillus stearothermophilus and Bacillus coagulans in Low-Acid Food with Food-Grade Additives.

A. Sikes, 1995 .

Optimization of Fermentation Conditions for the Production of Bacteriocin Fermentate

W. Muller, A. Sikes, Claire Lee, 2015 .