about
The 3D solution structure of thurincin H, a bacteriocin with four sulfur to α-carbon crosslinksIsolation, structural characterization, and properties of mattacin (polymyxin M), a cyclic peptide antibiotic produced by Paenibacillus kobensis M.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 regionsBacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?Inactivation of Cryptosporidium parvum oocysts in fresh apple cider by UV irradiation.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.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.Landscape and meteorological factors affecting prevalence of three food-borne pathogens in fruit and vegetable farms.Effect of micro- and nanoscale topography on the adhesion of bacterial cells to solid surfacesRisk factors associated with Salmonella and Listeria monocytogenes contamination of produce fieldsUV light inactivation of human and plant pathogens in unfiltered surface irrigation water.Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiationChemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety.Bactericidal thurincin H causes unique morphological changes in Bacillus cereus F4552 without affecting membrane permeability.Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel.Characterization and control of Mucor circinelloides spoilage in yogurt.Determination of the validation frequency for commercial UV juice processing units.Characterization of mundticin L, a class IIa anti-Listeria bacteriocin from Enterococcus mundtii CUGF08.Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining microfiltration with UV treatment.Reduction of patulin in apple cider by UV radiation.Modeling Penicillium expansum resistance to thermal and chlorine treatments.Microbial dynamics of indicator microorganisms on fresh tomatoes in the supply chain from Mexico to the USA.Geographical and meteorological factors associated with isolation of Listeria species in New York State produce production and natural environments.Pickled egg production: inactivation rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step.Shelf-life evaluation of natural antimicrobials for Concord and Niagara grape juices.Efficacy of UV light for the reduction of Listeria monocytogenes in goat's milk.Effects of ultraviolet irradiation on chemical and sensory properties of goat milk.Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys.UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit.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.Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.Purification and structural characterization of bacillomycin F produced by a bacterial honey isolate active against Byssochlamys fulva H25.Efficacy of sanitizing treatments against Penicillium expansum inoculated on six varieties of apples.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.Short communication: Homologous expression of recombinant and native thurincin H in an engineered natural producer.Heat treatments to enhance the safety of mung bean seeds.Characterization of the genetic locus responsible for production and immunity of carnobacteriocin A: the immunity gene confers cross-protection to enterocin B.Biosynthesis and transcriptional analysis of thurincin H, a tandem repeated bacteriocin genetic locus, produced by Bacillus thuringiensis SF361.Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland.
P50
Q27670988-390FC821-E561-480E-B6EA-988C4DBEED33Q31129928-42F8278B-750C-41AC-A795-AC084ABA219BQ33743137-3885A3D2-D322-48B9-933A-1C15C695B74DQ33743388-E6DEB4C2-6A40-430B-954D-D0CDDBFD83DFQ33914774-7D0ECCD6-C7B8-4D6F-99FF-686261A8BAD9Q34057136-31D45409-D4D2-43A5-81B0-585BAA97339AQ34057205-07A1AF65-082F-45D7-A557-DCF8006F40D9Q35157849-2FD3E1F1-1ACB-4C62-9A06-BA31634B1B7BQ36558686-6D0C70B1-373C-4D10-A187-D7288E49DD2EQ36757251-4BDF8208-6B02-4EBE-B693-F9D723984AE3Q37335549-60BB8CD0-FBAC-4E83-89E0-C582D5672626Q37545773-6B50CD5B-4029-497B-A674-136B91102FCEQ37572389-12CB4B2E-5309-475C-BDE0-C8C8AAA6AB54Q38118671-9D41B095-6880-4A79-B8CE-9FCEAB5BB025Q38391506-12A3F453-3A97-46B7-8D05-F807C9B46137Q38811247-FE55B3B1-D624-4607-8B16-F36765A05E6DQ39846224-9F70D425-CA29-4CE9-AAA4-47ADAEF3FC35Q41728592-FD206AAF-02C1-4912-A869-694F6AEDCC18Q41945719-770F67F8-F94B-4B35-9C5F-CBF9A1488E82Q43024370-2ECD247F-412D-4109-9C79-D0AB367A67E7Q43201940-3A455D63-C908-4885-9095-5580223CC14EQ43225011-08B5E91E-9508-40E3-BBC6-35A2C9DD2F2DQ43354708-ACA2762F-AAB8-43AF-B2C7-891F17840602Q43512679-907D6BAA-6189-4644-B2B3-8395916404DAQ43622692-E7D93CB8-F1D6-4796-851C-BBF9C4E3F666Q44007320-CBB68DAC-39B9-4F88-B4ED-0DD02AC14E9EQ44914538-47303428-D7C2-442B-883D-D68A2E208A60Q44930391-8FA720E7-E14A-41C4-9A94-B236626E9F54Q45140277-F787BD1D-D19B-4113-A583-8EB47F20C92FQ46214862-D0D22899-9345-402E-980C-0095FEC362E5Q46232012-9E404191-7239-4B06-8091-6D89EC956707Q46614855-EBAEC2CD-F528-46D6-8772-9F487B425092Q46657520-10481F73-ADEE-48C6-8ECB-64C90C7DDD01Q46663572-7B350F62-2A0F-4893-89D7-2E9692E656A8Q46743692-3C548B7D-911C-4EA4-8CBD-AED4674FBA00Q46898522-E17AABC0-906B-435F-A190-2F565615892AQ47276867-9A9B3364-F9FA-4944-B116-5A5D37830C17Q47872843-012A1A8B-B8A8-4D92-B38C-5D4EBA088BFEQ48068060-15D266CE-78C1-4BEE-89AA-07C2AB5EC5DEQ48140795-EB34C2C0-EB92-4B4D-A7C3-8FD6E60E3839
P50
description
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Randy W. Worobo
@ast
Randy W. Worobo
@en
Randy W. Worobo
@es
Randy W. Worobo
@nl
Randy W. Worobo
@sl
type
label
Randy W. Worobo
@ast
Randy W. Worobo
@en
Randy W. Worobo
@es
Randy W. Worobo
@nl
Randy W. Worobo
@sl
prefLabel
Randy W. Worobo
@ast
Randy W. Worobo
@en
Randy W. Worobo
@es
Randy W. Worobo
@nl
Randy W. Worobo
@sl
P106
P1153
6603826239
P31
P496
0000-0002-5211-3125