G. Gharst

发表

Effects of transglutaminase catalysis on the functional and immunoglobulin binding properties of peanut flour dispersions containing casein.

T. Sanders, T. H. Sanders, D. A. Clare, 2008, Journal of agricultural and food chemistry.

Biochemical and Rheological Characterization of Peanut Proteins Crosslinked with Microbial Transglutaminase

G. Gharst, 2007 .

The effect of transglutaminase crosslinking on the rheological characteristics of heated peanut flour dispersions.

T. Sanders, Jack Parker Davis, T. H. Sanders, 2007, Journal of food science.

Transglutaminase Effects on the Rheological Characteristics of Peanut Flour Dispersions

T. Sanders, Jack Parker Davis, D. A. Clare, 2006 .

Review of current methodologies to isolate and identify Campylobacter spp. from foods.

O. Oyarzabal, G. Gharst, S. K. Hussain, 2013, Journal of microbiological methods.

SOME RHEOLOGICAL PROPERTIES OF AQUEOUS PEANUT FLOUR DISPERSIONS

T. Sanders, Jack Parker Davis, T. H. Sanders, 2007 .

Effect of direct culture versus selective enrichment on the isolation of thermophilic campylobacter from feces of mature cattle at harvest.

S. Kathariou, G. Gharst, D. Hanson, 2006, Journal of food protection.

Prevalence and Antibiotic Resistance of Campylobacter in Mature Cattle at Harvest

G. Gharst, 2004 .

Transglutaminase polymerization of peanut proteins.

T. Sanders, D. A. Clare, G. Gharst, 2007, Journal of agricultural and food chemistry.

Evaluation and single-laboratory verification of a proposed modification to the U.S. Food and Drug Administration method for detection and identification of Campylobacter jejuni or Campylobacter coli from raw silo milk.

D. Bark, C. Abeyta, G. Gharst, 2013, Journal of AOAC International.