All Stories

  1. The Influence of Prior Modes of Growth, Temperature, Medium, and Substrate Surface on Biofilm Formation by Antibiotic-Resistant Campylobacter jejuni

    Article • Current Microbiology, September 2016, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  2. Relationship between cell concentration and Salmonella attachment to plant cell walls

    Article • Food Control, September 2016, Elsevier

    Professor Gary A Dykes, Gary Dykes

  3. Draft Genome Sequences of Three Multiantibiotic-Resistant Campylobacter jejuni Strains (2865, 2868, and 2871) Isolated from Poultry at Retail Outlets in Malaysia

    Article • Genome Announcements, May 2016, ASM Journals

    Professor Gary A Dykes, Gary Dykes

  4. Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk

    Article • International Journal of Food Science & Technology, December 2015, Wiley

    Professor Gary A Dykes, Gary Dykes

  5. Betalains: Natural plant pigments with potential application in functional foods

    Article • LWT, December 2015, Elsevier

    Professor Gary A Dykes, Gary Dykes

  6. Pectin and Xyloglucan Influence the Attachment of Salmonella enterica and Listeria monocytogenes to Bacterial Cellulose-Derived Plant Cell Wall Models

    Article • Applied and Environmental Microbiology, November 2015, ASM Journals

    Professor Gary A Dykes, Gary Dykes

  7. Nepenthes ampullaria(Nepenthaceae) Pitchers Are Unattractive to GravidAedes aegyptiandAedes albopictus(Diptera: Culicidae)

    Article • Environmental Entomology, October 2015, Oxford University Press (OUP)

    Professor Gary A Dykes

  8. Genome sequencing and annotation of Cellulomonas sp. HZM

    Article • Genomics Data, September 2015, Elsevier

    Professor Gary A Dykes, Professor Chris M Austin, Gary Dykes

  9. Genome sequencing and annotation of Aeromonas sp. HZM

    Article • Genomics Data, September 2015, Elsevier

    Professor Gary A Dykes, Professor Chris M Austin, Gary Dykes

  10. Public Health Risks of Multiple-Drug-Resistant Enterococcus spp. in Southeast Asia

    Article • Applied and Environmental Microbiology, July 2015, ASM Journals

    Professor Gary A Dykes, Gary Dykes

  11. Why are A edes mosquitoes rare colonisers of N epenthes pitcher plants?

    Article • Ecological Entomology, July 2015, Wiley

    Professor Gary A Dykes, Gary Dykes

  12. Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat

    Article • International Journal of Food Microbiology, June 2015, Elsevier

    Professor Gary A Dykes, Gary Dykes

  13. Antimicrobial activity of gallic acid against thermophilic Campylobacter is strain specific and associated with a loss of calcium ions

    Article • Food Microbiology, April 2015, Elsevier

    Professor Gary A Dykes, Gary Dykes

  14. Acetic Acid Induces pH-Independent Cellular Energy Depletion in Salmonella enterica

    Article • Foodborne Pathogens and Disease, March 2015, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  15. Characterization of Shiga ToxigenicEscherichia coliO157 and Non-O157 Isolates from Ruminant Feces in Malaysia

    Article • BioMed Research International, January 2015, Hindawi Publishing Corporation

    Professor Gary A Dykes, Gary Dykes

  16. Surface Properties of Polysaccharides

    Article • January 2015, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  17. Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment

    Article • Food Research International, December 2014, Elsevier

    Professor Gary A Dykes, Gary Dykes

  18. Electrochemical Biosensors for Food-Borne Pathogens

    Article • September 2014, Taylor & Francis

    Professor Gary A Dykes

  19. Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment

    Article • Food Control, August 2014, Elsevier

    Professor Gary A Dykes, Gary Dykes

  20. Bacterial communities associated with the pitcher fluids of three Nepenthes (Nepenthaceae) pitcher plant species growing in the wild

    Article • Archives of Microbiology, July 2014, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  21. Escherichia coli strains expressing H12 antigens demonstrate an increased ability to attach to abiotic surfaces as compared with E. coli strains expressing H7 antigens

    Article • Colloids and Surfaces B Biointerfaces, July 2014, Elsevier

    Professor Gary A Dykes, Gary Dykes

  22. Does Campylobacter jejuni Form Biofilms in Food-Related Environments?

    Article • Applied and Environmental Microbiology, June 2014, ASM Journals

    Professor Gary A Dykes, Gary Dykes

  23. Growth in the presence of sucrose may decrease attachment of some oral bacteria to abiotic surfaces

    Article • Annals of Microbiology, April 2014, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  24. The physicochemical process of bacterial attachment to abiotic surfaces: Challenges for mechanistic studies, predictability and the development of control strategies

    Article • Critical Reviews in Microbiology, March 2014, Taylor & Francis

    Professor Gary A Dykes, Gary Dykes

  25. The influence of antibiotic resistance gene carriage on biofilm formation by two Escherichia coli strains associated with urinary tract infections

    Article • Canadian Journal of Microbiology, February 2014, Canadian Science Publishing

    Professor Gary A Dykes, Gary Dykes

  26. Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice

    Article • LWT, January 2014, Elsevier

    Professor Gary A Dykes, Mr Charles Odilichukwu Okpala, Gary Dykes

  27. Surface Properties of Polysaccharides

    Article • January 2014, Springer Science + Business Media

    Professor Gary A Dykes

  28. Antimicrobial resistance and genetic characterization of Campylobacter spp. from three countries

    Article • Food Control, November 2013, Elsevier

    Professor Gary A Dykes, Gary Dykes

  29. Attachment of Bacterial Pathogens to a Bacterial Cellulose–Derived Plant Cell Wall Model: A Proof of Concept

    Article • Foodborne Pathogens and Disease, November 2013, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  30. Attachment of foodborne pathogens to banana (Musa sp.) leaves

    Article • Food Control, August 2013, Elsevier

    Professor Gary A Dykes, Gary Dykes

  31. Genetic Characterization of Listeria monocytogenes Isolates from Food Processing Facilities before and after Postcook Chiller Heat Treatment

    Article • Journal of Food Protection, August 2013, International Association for Food Protection

    Professor Gary A Dykes, Gary Dykes

  32. Role of Capsular Polysaccharides and Lipooligosaccharides in Campylobacter Surface Properties, Autoagglutination, and Attachment to Abiotic Surfaces

    Article • Foodborne Pathogens and Disease, June 2013, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  33. Enhanced Xylose Recovery from Oil Palm Empty Fruit Bunch by Efficient Acid Hydrolysis

    Article • Applied Biochemistry and Biotechnology, May 2013, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  34. Inhibition of attachment of oral bacteria to immortalized human gingival fibroblasts (HGF-1) by tea extracts and tea components

    Article • BMC Research Notes, April 2013, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  35. Potential mechanisms for the effects of tea extracts on the attachment, biofilm formation and cell size ofStreptococcus mutans

    Article • Biofouling, March 2013, Taylor & Francis

    Professor Gary A Dykes, Gary Dykes

  36. Antimicrobial resistance in food associated Salmonella

    Article • Microbiology Australia, January 2013, CSIRO Publishing

    Professor Gary A Dykes

  37. Modulation of Cell Surface Hydrophobicity and Attachment of Bacteria to Abiotic Surfaces and Shrimp by Malaysian Herb Extracts

    Article • Journal of Food Protection, August 2012, International Association for Food Protection

    Professor Gary A Dykes, Gary Dykes

  38. Effects of nisin, EDTA and salts of organic acids on Listeria monocytogenes, Salmonella and native microflora on fresh vacuum packaged shrimps stored at 4 °C

    Article • Food Microbiology, August 2012, Elsevier

    Professor Gary A Dykes, Gary Dykes

  39. Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties

    Article • Journal of Agricultural and Food Chemistry, April 2012, American Chemical Society (ACS)

    Professor Gary A Dykes, Dr Magdalena Karamać, Gary Dykes

  40. Purified 1′acetoxychavicol acetate (1′ACA) from galangal spice affects membrane fatty acid composition and triggers a cell envelope stress response in Staphylococcus aureus

    Article • International Journal of Antimicrobial Agents, March 2012, Elsevier

    Dr Mark Turner, Professor Gary A Dykes, Gary Dykes

  41. A review of the ecology, colonization and genetic characterization of Salmonella enterica serovar Sofia, a prolific but avirulent poultry serovar in Australia

    Article • Food Research International, March 2012, Elsevier

    Professor Gary A Dykes, Gary Dykes

  42. Role of Attachment to Surfaces on the Prevalence and Survival of Campylobacter through Food Systems

    Article • Journal of Food Protection, January 2012, International Association for Food Protection

    Professor Gary A Dykes, Gary Dykes

  43. Significance of the rdar and bdar morphotypes in the hydrophobicity and attachment to abiotic surfaces of Salmonella Sofia and other poultry-associated Salmonella serovars

    Article • Letters in Applied Microbiology, September 2011, Oxford University Press (OUP)

    Professor Gary A Dykes, Gary Dykes

  44. Influence of cell surface hydrophobicity on attachment of Campylobacter to abiotic surfaces

    Article • Food Microbiology, August 2011, Elsevier

    Professor Gary A Dykes, Gary Dykes

  45. Evidence for a role of biosurfactants produced by Pseudomonas fluorescens in the spoilage of fresh aerobically stored chicken meat

    Article • Food Microbiology, August 2011, Elsevier

    Professor Gary A Dykes, Gary Dykes

  46. Surface Roughness of Stainless Steel Influences Attachment and Detachment of Escherichia coli O157

    Article • Journal of Food Protection, August 2011, International Association for Food Protection

    Professor Gary A Dykes, Gary Dykes

  47. The DNA Protection During Starvation Protein (Dps) Influences Attachment of Escherichia coli to Abiotic Surfaces

    Article • Foodborne Pathogens and Disease, August 2011, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  48. Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp

    Article • Journal of Food Protection, July 2011, International Association for Food Protection

    Dr Mark Turner, Professor Gary A Dykes, Gary Dykes

  49. Quantification of acid–base interactions based on contact angle measurement allows XDLVO predictions to attachment of Campylobacter jejuni but not Salmonella

    Article • Journal of Microbiological Methods, July 2011, Elsevier

    Professor Gary A Dykes, Gary Dykes

  50. Effect of frozen storage on the characteristics of a developed and commercial fish sausages

    Article • Journal of Food Science and Technology, June 2011, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  51. Application of Heat in Postcook Meat Chillers Reduces Listeria

    Article • Journal of Food Protection, June 2011, International Association for Food Protection

    Professor Gary A Dykes, Gary Dykes

  52. Synergistic antimicrobial activity of galangal (Alpinia galanga), rosemary (Rosmarinus officinalis) and lemon iron bark (Eucalyptus staigerana) extracts

    Article • Journal of the Science of Food and Agriculture, October 2010, Wiley

    Professor Gary A Dykes, Gary Dykes

  53. In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria

    Article • Food Control, October 2010, Elsevier

    Dr Mark Turner, Professor Gary A Dykes, Gary Dykes

  54. The Prevalence and Concentration of Bacillus cereus in Retail Food Products in Brisbane, Australia

    Article • Foodborne Pathogens and Disease, July 2010, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  55. Relative prevalence of Salmonella Sofia on broiler chickens pre- and postprocessing in Australia

    Article • Poultry Science, June 2010, Oxford University Press (OUP)

    Professor Gary A Dykes, Gary Dykes

  56. Antimicrobial activity of crude epicarp and seed extracts from mature avocado fruit (Persea americana) of three cultivars

    Article • Pharmaceutical Biology, June 2010, Taylor & Francis

    Professor Gary A Dykes, Gary Dykes

  57. Spontaneous mutation results in lower cellulose production by a Gluconacetobacter xylinus strain from Kombucha

    Article • Carbohydrate Polymers, April 2010, Elsevier

    Professor Gary A Dykes, Gary Dykes

  58. The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh

    Article • Food Microbiology, April 2010, Elsevier

    Professor Gary A Dykes, Gary Dykes

  59. Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review

    Article • Food Control, April 2010, Elsevier

    Professor Gary A Dykes, Gary Dykes

  60. Speciation of Gram-positive bacteria in fresh and ambient-stored sub-tropical marine fish

    Article • International Journal of Food Microbiology, March 2010, Elsevier

    Professor Gary A Dykes, Gary Dykes

  61. Characterisation of Curli Production, Cell Surface Hydrophobicity, Autoaggregation and Attachment Behaviour of Escherichia coli O157

    Article • Current Microbiology, February 2010, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  62. Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant

    Article • Food Microbiology, December 2009, Elsevier

    Professor Gary A Dykes, Gary Dykes

  63. Effects of bilimbi (Averrhoa bilimbi L.) and tamarind (Tamarindus indica L.) juice on Listeria monocytogenes Scott A and Salmonella Typhimurium ATCC 14028 and the sensory properties of raw shrimps

    Article • International Journal of Food Microbiology, November 2009, Elsevier

    Professor Gary A Dykes, Gary Dykes

  64. The Ability of Campylobacter jejuni Cells to Attach to Stainless Steel Does Not Change as They Become Nonculturable

    Article • Foodborne Pathogens and Disease, June 2009, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  65. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

    Article • Critical Reviews in Food Science and Nutrition, February 2009, Taylor & Francis

    Professor Gary A Dykes, Gary Dykes

  66. A technique for enhancing learning about the professional practice of food microbiology and its preliminary evaluation

    Article • British Food Journal, September 2008, Emerald

    Professor Gary A Dykes, Gary Dykes

  67. Characterization of Cellulose Production by a Gluconacetobacter xylinus Strain from Kombucha

    Article • Current Microbiology, August 2008, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  68. The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle

    Article • International Journal of Food Science & Technology, July 2008, Wiley

    Professor Gary A Dykes

  69. Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats

    Article • Food Microbiology, May 2008, Elsevier

    Professor Gary A Dykes, Gary Dykes

  70. Antibacterial activity of tannin constituents from Phaseolus vulgaris, Fagoypyrum esculentum, Corylus avellana and Juglans nigra

    Article • Fitoterapia, April 2008, Elsevier

    Professor Gary A Dykes, Gary Dykes

  71. Expression and Putative Roles in Attachment of Outer Membrane Proteins of Escherichia coli O157 from Planktonic and Sessile Culture

    Article • Foodborne Pathogens and Disease, April 2008, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  72. Optimization of the Microencapsulation of Lemon Myrtle Oil Using Response Surface Methodology

    Article • Drying Technology, March 2008, Taylor & Francis

    Professor Gary A Dykes, Gary Dykes

  73. Quantitative assessment of total and Gram-positive aerobic bacteria in fresh and ambient-temperature-stored sub-tropical marine fish

    Article • World Journal of Microbiology and Biotechnology, February 2008, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  74. A Survey of the Microbiological Quality of Feral Pig Carcasses Processed for Human Consumption in Queensland, Australia

    Article • Foodborne Pathogens and Disease, February 2008, Mary Ann Liebert Inc

    Professor Gary A Dykes, Gary Dykes

  75. Attachment of Shiga toxigenic Escherichia coli to stainless steel

    Article • International Journal of Food Microbiology, April 2007, Elsevier

    Professor Gary A Dykes, Gary Dykes

  76. A comparative study of biofilm formation by Shiga toxigenic Escherichia coli using epifluorescence microscopy on stainless steel and a microtitre plate method

    Article • Journal of Microbiological Methods, April 2007, Elsevier

    Professor Gary A Dykes, Gary Dykes

  77. In vitro antibacterial activity of Australian native herb extracts against food-related bacteria

    Article • Food Control, November 2006, Elsevier

    Professor Gary A Dykes, Gary Dykes

  78. A comparison of selected methods for measuring the virulence properties ofListeriaspp.

    Article • Canadian Journal of Microbiology, April 2006, Canadian Science Publishing

    Professor Gary A Dykes, Gary Dykes

  79. Laboratory-based simulation of freezing profiles of beef trim for Escherichia coli O157 survival determinations

    Article • Journal of Microbiological Methods, February 2006, Elsevier

    Professor Gary A Dykes, Gary Dykes

  80. Antioxidant and Antibacterial Properties of Extracts of Green Tea Polyphenols

    Article • July 2005, American Chemical Society (ACS)

    Professor Gary A Dykes

  81. Influence of the sigB gene on the cold stress survival and subsequent recovery of two Listeria monocytogenes serotypes

    Article • International Journal of Food Microbiology, February 2004, Elsevier

    Professor Gary A Dykes, Gary Dykes

  82. An SNP-based PCR assay to differentiate between Listeria monocytogenes lineages derived from phylogenetic analysis of the sigB gene

    Article • Journal of Microbiological Methods, November 2003, Elsevier

    Professor Gary A Dykes, Gary Dykes

  83. An antioxidant bearberry (Arctostaphylos uva-ursi) extract modulates surface hydrophobicity of a wide range of food-related bacteria: implications for functional food safety

    Article • Food Control, October 2003, Elsevier

    Professor Gary A Dykes, Gary Dykes

  84. Quantification of Listeria spp. contamination on shell and flesh of cooked black tiger prawns (Penaeus monodon)

    Article • Letters in Applied Microbiology, October 2003, Wiley

    Professor Gary A Dykes, Gary Dykes

  85. Influence of the adaptation of Listeria monocytogenes populations to structured or homogeneous habitats on subsequent growth on chilled processed meat

    Article • International Journal of Food Microbiology, August 2003, Elsevier

    Professor Gary A Dykes, Gary Dykes

  86. The Role of the sigB Gene in the General Stress Response of Listeria monocytogenes Varies between a Strain of Serotype 1/2a and a Strain of Serotype 4c

    Article • Current Microbiology, June 2003, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  87. Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract

    Article • Food Microbiology, April 2003, Elsevier

    Professor Gary A Dykes, Gary Dykes

  88. Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation

    Article • Food Microbiology, February 2003, Elsevier

    Professor Gary A Dykes, Gary Dykes

  89. Influence of interactions between temperature, ferric ammonium citrate and glycine betaine on the growth of Listeria monocytogenes in a defined medium

    Article • Letters in Applied Microbiology, December 2002, Wiley

    Professor Gary A Dykes, Gary Dykes

  90. Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef

    Article • International Journal of Food Microbiology, February 2002, Elsevier

    Professor Gary A Dykes, Gary Dykes

  91. The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle

    Article • International Journal of Food Science & Technology, October 2001, Wiley

    Professor Gary A Dykes, Gary Dykes

  92. SURVIVAL OF THREE SALMONELLA SEROTYPES ON BEEF TRIMMINGS DURING SIMULATED COMMERCIAL FREEZING AND FROZEN STORAGE

    Article • Journal of Food Safety, June 2001, Wiley

    Professor Gary A Dykes

  93. The role of L-carnitine and glycine betaine in the survival and sub-lethal injury of non-growing Listeria monocytogenes cells during chilled storage

    Article • Letters in Applied Microbiology, April 2001, Wiley

    Professor Gary A Dykes, Gary Dykes

  94. Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin

    Article • International Journal of Food Microbiology, June 2000, Elsevier

    Professor Gary A Dykes, Gary Dykes

  95. IMAGE ANALYSIS OF COLONY SIZE FOR INVESTIGATING SUBLETHAL INJURY IN LISTERIA MONOCYTOGENES

    Article • Journal of Rapid Methods & Automation in Microbiology, December 1999, Wiley

    Professor Gary A Dykes

  96. Physical and metabolic causes of sub-lethal damage in Listeria monocytogenes after long-term chilled storage at 4 oC

    Article • Journal of Applied Microbiology, December 1999, Wiley

    Professor Gary A Dykes, Gary Dykes

  97. Sub‐lethal damage ofListeria monocytogenesafter long‐term chilled storage at 4 °C

    Article • Letters in Applied Microbiology, January 1999, Wiley

    Professor Gary A Dykes, Gary Dykes

  98. Modification of a Synthetic Antimicrobial Peptide (ESF1) for Improved Inhibitory Activity

    Article • Biochemical and Biophysical Research Communications, July 1998, Elsevier

    Professor Gary A Dykes, Gary Dykes

  99. Structural Variations in Nisin Associated with Different Membrane Mimicking and pH Environments

    Article • Biochemical and Biophysical Research Communications, June 1998, Elsevier

    Professor Gary A Dykes, Dr Robert E Hancock, Gary Dykes

  100. Fitness costs associated with class IIa bacteriocin resistance in Listeria monocytogenes B73

    Article • Letters in Applied Microbiology, January 1998, Wiley

    Professor Gary A Dykes, Gary Dykes

  101. Selection and fitness in bacteriocin-producing bacteria

    Article • Proceedings of the Royal Society B Biological Sciences, May 1997, Royal Society Publishing

    Professor Gary A Dykes, Gary Dykes

  102. Advantages of sucrose-dependent extracellular polysaccharide production to lactic acid bacteria in sucrose-rich environments

    Article • Letters in Applied Microbiology, November 1995, Wiley

    Professor Gary A Dykes

  103. Taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids

    Article • International Journal of Food Microbiology, November 1995, Elsevier

    Professor Gary A Dykes, Gary Dykes

  104. Biogenic amine formation by poultry-associated spoilage and pathogenic bacteria

    Article • Letters in Applied Microbiology, September 1995, Wiley

    Professor Gary A Dykes

  105. Bacteriocins: ecological and evolutionary significance

    Article • Trends in Ecology & Evolution, May 1995, Elsevier

    Professor Gary A Dykes, Gary Dykes

  106. Plasmid profiles of Listeria species associated with poultry processing

    Article • Food Microbiology, December 1994, Elsevier

    Professor Gary A Dykes, Gary Dykes

  107. Taxonomic status of atypicalLactobacillus saké andLactobacillus curvatus strains associated with vacuum-packaged meat spoilage

    Article • Current Microbiology, April 1994, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  108. Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages

    Article • Journal of Applied Bacteriology, March 1994, Wiley

    Professor Gary A Dykes

  109. Plasmid profiles of lactic acid bacteria associated with vacuum-packaged vienna sausage manufacture and spoilage

    Article • Letters in Applied Microbiology, October 1993, Wiley

    Professor Gary A Dykes

  110. Taxonomy of lactic acid bacteria from spoiled, vacuum packaged vienna sausages by total soluble protein profiles

    Article • Journal of Basic Microbiology, January 1993, Wiley

    Professor Gary A Dykes

  111. Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked Vienna sausages

    Article • International Journal of Food Microbiology, August 1991, Elsevier

    Professor Gary A Dykes, Gary Dykes