G. Skinner

发表

Effect of media, additives, and incubation conditions on the recovery of high pressure and heat-injured Clostridium botulinum spores.

N. Reddy, R. Tetzloff, G. Skinner, 2010, Food microbiology.

Identification and genetic characterization of Clostridium botulinum serotype A strains from commercially pasteurized carrot juice.

Brian H. Raphael, B. Raphael, G. Skinner, 2014, Food microbiology.

Detection and Quantification of Biologically Active Botulinum Neurotoxin Serotypes A and B Using a Förster Resonance Energy Transfer-Based Quantum Dot Nanobiosensor.

T. V. Duncan, H. Fry, Yun Wang, 2017, ACS applied materials & interfaces.

Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles.

J. Larkin, N. Reddy, K. Reineke, 2015, Journal of food protection.

Differentiation between types and strains of Clostridium botulinum by riboprinting.

J. Ulaszek, S. Gendel, G. Skinner, 2000, Journal of food protection.

International outbreak of severe botulism with prolonged toxemia caused by commercial carrot juice.

C. Drenzek, D. Zink, J. Sobel, 2008, Clinical infectious diseases : an official publication of the Infectious Diseases Society of America.

MATHEMATICAL MODELING OF MICROBIAL GROWTH: A REVIEW

J. Larkin, G. Skinner, E. J. Rhodehamel, 1994 .

Effect of sporulation temperature on the resistance of Clostridium botulinum type A spores to thermal and high pressure processing.

J. Larkin, N. Reddy, G. Skinner, 2015, Journal of food protection.

Shelf Life of Fresh Tilapia Fillets Packaged in High Barrier Film with Modified Atmospheres

N. Reddy, G. Skinner, C. Schreiber, 1994 .

Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods.

J. Larkin, G. Skinner, 1998, Journal of food protection.

Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.

R. C. Whiting, N M Anderson, J W Larkin, 2011, Journal of food protection.

Genetic Diversity of Clostridium sporogenes PA 3679 Isolates Obtained from Different Sources as Resolved by Pulsed-Field Gel Electrophoresis and High-Throughput Sequencing

Jean-François Pombert, J. Larkin, Yun Wang, 2015, Applied and Environmental Microbiology.

Prevention of Clostridium botulinum Type A, Proteolytic B and E Toxin Formation in Refrigerated Pea Soup by Lactobacillus plantarum ATCC 8014

G. Skinner, H. Solomon, G. A. Fingerhut, 1999 .

Effect of High Pressures in Combination with Temperature on the Inactivation of Spores of Nonproteolytic Clostridium botulinum Types B and F.

N. Reddy, G. Skinner, Lindsay A Halik, 2018, Journal of food protection.

Thermal and Pressure-Assisted Thermal Destruction Kinetics for Spores of Type A Clostridium botulinum and Clostridium sporogenes PA3679.

J. Larkin, N. Reddy, G. Skinner, 2016, Journal of food protection.

Combined high pressure and thermal processing on inactivation of type A and proteolytic type B spores of Clostridium botulinum.

J. Larkin, K. Krishnamurthy, N. Reddy, 2013, Journal of food protection.

Effect of packaging systems and pressure fluids on inactivation of Clostridium botulinum spores by combined high pressure and thermal processing.

J. Larkin, N. Reddy, G. Skinner, 2013, Journal of food protection.

Rapid detection and quantitation of dipicolinic acid from Clostridium botulinum spores using mixed-mode liquid chromatography-tandem mass spectrometry

N. Reddy, G. Skinner, Viviana Aguilar, 2022, Analytical and Bioanalytical Chemistry.

Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.

R. C. Whiting, R. Buchanan, J. Larkin, 2011, Journal of food protection.