All Stories

  1. Acacia seeds: compositional variation based on species, growing locations and harvest years

    Article • International Journal of Food Science & Technology, August 2024, Wiley

    Gary Dykes

  2. Unveiling the Mechanisms for Campylobacter jejuni Biofilm Formation Using a Stochastic Mathematical Model

    Article • Hygiene, August 2024, MDPI AG

    Gary Dykes

  3. Antioxidant activities, phenolic compounds, and mineral composition of seed from Acacia retinodes, A. Provincialis and A. Tenuissima

    Article • Food Research International, November 2023, Elsevier

    Gary Dykes

  4. Systematic review and meta‐analysis of the impact of decontamination interventions on the prevalence and concentration of Salmonella in broiler chickens during primary processing

    Article • International Journal of Food Science & Technology, October 2023, Wiley

    Gary Dykes

  5. The Basis for Variations in the Biofilm Formation by Different Salmonella Species and Subspecies: An In Vitro and In Silico Scoping Study

    Article • Applied Microbiology, August 2023, MDPI AG

    Gary Dykes

  6. The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

    Article • Pathogens, March 2023, MDPI AG

    Gary Dykes

  7. Compositional and functional changes in Acacia tenuissima seeds due to processing

    Article • Food Research International, February 2023, Elsevier

    Gary Dykes

  8. The Use of Interdisciplinary Approaches to Understand the Biology of Campylobacter jejuni

    Article • Microorganisms, December 2022, MDPI AG

    Gary Dykes

  9. Innovation in Healthy and Sustainable Food Product Development for Health and Aged Care: A Scoping Review

    Article • Foods, November 2022, MDPI AG

    Gary Dykes

  10. Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle ( Tuber melanosporum Vittadini)

    Article • Journal of Food Science, August 2022, Wiley

    Gary Dykes

  11. Comparative evaluation of encapsulation using β‐cyclodextrin versus freeze‐drying for better retention and stabilizing of black Périgord truffle ( Tuber melanosporum ) aroma

    Article • Journal of Food Science, July 2022, Wiley

    Gary Dykes

  12. Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens

    Article • Food Microbiology, April 2022, Elsevier

    Gary Dykes

  13. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

    Article • Comprehensive Reviews in Food Science and Food Safety, February 2022, Wiley

    Gary Dykes

  14. Microbiological evaluation of whole, sliced, and freeze‐dried black truffles ( Tuber melanosporum ) under vacuum packaging and refrigerator storage

    Article • JSFA reports, February 2022, Wiley

    Gary Dykes

  15. Tea extracts inhibit the attachment of streptococci to oral/dental substrata by reducing hydrogen bonding energies

    Article • Biofouling, December 2021, Taylor & Francis

    Gary Dykes, Lakshman Samaranayake

  16. Transcriptional profiling of biofilms formed on chilled beef by psychrotrophic meat spoilage bacterium, Pseudomonas fragi 1793

    Article • Biofilm, December 2021, Elsevier

    Gary Dykes

  17. Gut Microbiota as a Link between Modern Lifestyle and Alzheimer’s Disease

    Article • Current Aging Science, November 2021, Bentham Science Publishers

    Gary Dykes

  18. An in vitro study into the antimicrobial and cytotoxic effect of Acticoat™ dressings supplemented with chlorhexidine

    Article • Burns, September 2021, Elsevier

    Gary Dykes

  19. Direct modulation of the gut microbiota as a therapeutic approach for Alzheimer’s disease

    Article • CNS & Neurological Disorders - Drug Targets, August 2021, Bentham Science Publishers

    Gary Dykes

  20. Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage

    Article • Food Microbiology, August 2021, Elsevier

    Gary Dykes

  21. Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media

    Article • Food Microbiology, June 2021, Elsevier

    Gary Dykes

  22. Aroma‐volatile profile and its changes in Australian grown black Périgord truffle ( Tuber melanosporum ) during storage

    Article • International Journal of Food Science & Technology, May 2021, Wiley

    Gary Dykes

  23. Salmonella survival after exposure to heat in a model meat juice system

    Article • Food Microbiology, April 2021, Elsevier

    Gary Dykes

  24. Survival of Salmonella Under Heat Stress is Associated with the Presence/Absence of CRISPR Cas Genes and Iron Levels

    Article • Current Microbiology, March 2021, Springer Science + Business Media

    Gary Dykes

  25. Effectiveness of gelatine and chitosan spray coating for extending shelf life of vacuum‐packaged beef

    Article • International Journal of Food Science & Technology, March 2021, Wiley

    Gary Dykes

  26. Survival of Salmonella on Red Meat in Response to Dry Heat

    Article • Journal of Food Protection, March 2021, Elsevier

    Gary Dykes

  27. Tea extracts modulate oral biofilm development by altering bacterial hydrophobicity and aggregation

    Article • Archives of Oral Biology, February 2021, Elsevier

    Gary Dykes, Lakshman Samaranayake

  28. A statistical approach for modelling the physical process of bacterial attachment to abiotic surfaces

    Article • Biofouling, January 2021, Taylor & Francis

    Gary Dykes

  29. Antimicrobial efficacy of nisin-loaded bacterial cellulose nanocrystals against selected meat spoilage lactic acid bacteria

    Article • Carbohydrate Polymers, January 2021, Elsevier

    Gary Dykes

  30. Betacyanin inhibited biofilm formation of co-culture of Staphylococcus aureus and Pseudomonas aeruginosa on different polymer surfaces

    Article • FEMS Microbiology Letters, December 2020, Oxford University Press (OUP)

    Gary Dykes

  31. Plant components affect bacterial biofilm development by altering their cell surface physicochemical properties: a predictability study using Actinomyces naeslundii

    Article • FEMS Microbiology Ecology, October 2020, Oxford University Press (OUP)

    Gary Dykes

  32. Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef

    Article • Journal of Food Science, June 2020, Wiley

    Gary Dykes

  33. Growth in the presence of specific antibiotics induces biofilm formation by a Campylobacter jejuni strain sensitive to them but not in resistant strains

    Article • Journal of Global Antimicrobial Resistance, September 2019, Elsevier

    Gary Dykes

  34. Salmonella response to physical interventions employed in red meat processing facilities

    Article • Food Control, September 2019, Elsevier

    Gary Dykes

  35. Draft Genome Sequences of Four Antibiotic-Resistant Salmonella Strains Isolated from Australian Red Meat Animal Species

    Article • Microbiology Resource Announcements, August 2019, ASM Journals

    Gary Dykes

  36. The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2019, Wiley

    Gary Dykes

  37. Challenges of biofilm control and utilization: lessons from mathematical modelling

    Article • Journal of The Royal Society Interface, June 2019, Royal Society Publishing

    Gary Dykes

  38. Association of some Campylobacter jejuni with Pseudomonas aeruginosa biofilms increases attachment under conditions mimicking those in the environment

    Article • PLoS ONE, April 2019, PLOS

    Gary Dykes

  39. Biofilm formation by staphylococci in health-related environments and recent reports on their control using natural compounds

    Article • Critical Reviews in Microbiology, February 2019, Taylor & Francis

    Gary Dykes

  40. Biofilm inhibiting activity of betacyanins from red pitahaya (Hylocereus polyrhizus ) and red spinach (Amaranthus dubius ) against Staphylococcus aureus and Pseudomonas aeruginosa biofilms

    Article • Journal of Applied Microbiology, October 2018, Wiley

    Gary Dykes

  41. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

    Article • Comprehensive Reviews in Food Science and Food Safety, May 2018, Wiley

    Patrick Njage, Gary Dykes

  42. Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality

    Article • Comprehensive Reviews in Food Science and Food Safety, February 2018, Wiley

    Gary Dykes

  43. The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt

    Article • LWT, July 2017, Elsevier

    Gary Dykes

  44. Draft Genome Sequences of Six Enterococcus faecalis Strains Isolated from Malaysian Clinical and Environmental Origins

    Article • Genome Announcements, June 2017, ASM Journals

    Gary Dykes

  45. Identification of potential Campylobacter jejuni genes involved in biofilm formation by EZ-Tn5 Transposome mutagenesis

    Article • BMC Research Notes, May 2017, Springer Science + Business Media

    Gary Dykes

  46. Antimicrobial activity of trisodium phosphate and sodium hypochlorite against Salmonella biofilms on abiotic surfaces with and without soiling with chicken juice

    Article • Food Control, March 2017, Elsevier

    Gary Dykes

  47. 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

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

    Article • Food Control, September 2016, Elsevier

    Professor Gary A Dykes, Gary Dykes

  49. Role of Fimbriae, Flagella and Cellulose on the Attachment of Salmonella Typhimurium ATCC 14028 to Plant Cell Wall Models

    Article • PLoS ONE, June 2016, PLOS

    Gary Dykes

  50. 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

  51. 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

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

    Article • LWT, December 2015, Elsevier

    Professor Gary A Dykes, Gary Dykes

  53. 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

  54. Genome sequencing and annotation of Cellulomonas sp. HZM

    Article • Genomics Data, September 2015, Elsevier

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

  55. Genome sequencing and annotation of Aeromonas sp. HZM

    Article • Genomics Data, September 2015, Elsevier

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

  56. 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

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

    Article • Ecological Entomology, July 2015, Wiley

    Professor Gary A Dykes, Gary Dykes

  58. 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

  59. 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

  60. 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

  61. 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

  62. Surface Properties of Polysaccharides

    Article • January 2015, Springer Science + Business Media

    Professor Gary A Dykes, Gary Dykes

  63. 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

  64. 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

  65. 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

  66. 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

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

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

    Professor Gary A Dykes, Gary Dykes

  68. 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

  69. 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

  70. 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

  71. 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

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

    Article • Food Control, November 2013, Elsevier

    Professor Gary A Dykes, Gary Dykes

  73. 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

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

    Article • Food Control, August 2013, Elsevier

    Professor Gary A Dykes, Gary Dykes

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. Determination of quarantine period in African catfish (Clarias gariepinus) fed with pig (Sus sp.) offal to assure compliance with halal standards

    Article • Food Chemistry, December 2012, Elsevier

    Gary Dykes

  81. Heat Resistance and Salt Hypersensitivity in Lactococcus lactis Due to Spontaneous Mutation ofllmg_1816(gdpP) Induced by High-Temperature Growth

    Article • Applied and Environmental Microbiology, August 2012, ASM Journals

    Dr Mark Turner, A/Prof Scott A Beatson, Gary Dykes

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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

  87. 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

  88. 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

  89. CsgA Production by Escherichia coli O157:H7 Alters Attachment to Abiotic Surfaces in Some Growth Environments

    Article • Applied and Environmental Microbiology, August 2011, ASM Journals

    Gary Dykes

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

    Article • Food Microbiology, August 2011, Elsevier

    Professor Gary A Dykes, Gary Dykes

  91. 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

  92. 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

  93. 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

  94. 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

  95. 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

  96. 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

  97. 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

  98. Stochasticity of Bacterial Attachment and Its Predictability by the Extended Derjaguin-Landau-Verwey-Overbeek Theory

    Article • Applied and Environmental Microbiology, April 2011, ASM Journals

    Gary Dykes

  99. 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

  100. 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

  101. 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

  102. 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

  103. 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

  104. 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

  105. 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

  106. 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

  107. 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

  108. 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

  109. 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

  110. 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

  111. Influence of different carbon sources on bacterial cellulose production byGluconacetobacter xylinusstrain ATCC 53524

    Article • Journal of Applied Microbiology, August 2009, Wiley

    Gary Dykes

  112. Issues in determining factors influencing bacterial attachment: a review using the attachment ofEscherichia colito abiotic surfaces as an example

    Article • Letters in Applied Microbiology, July 2009, Wiley

    Gary Dykes

  113. 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

  114. Potential Role for the 4,12 Antigen in the Prevalence of Clonal Salmonella Serovars in Poultry

    Article • Applied and Environmental Microbiology, May 2009, ASM Journals

    Gary Dykes

  115. 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

  116. Comparative Analysis of Attachment of Shiga-Toxigenic Escherichia coli and Salmonella Strains to Cultured HT-29 and Caco-2 Cell Lines

    Article • Applied and Environmental Microbiology, January 2009, ASM Journals

    Gary Dykes

  117. 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

  118. 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

  119. 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

  120. 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

  121. 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

  122. 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

  123. 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

  124. 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

  125. Attachment of Shiga toxigenic Escherichia coli to stainless steel

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

    Professor Gary A Dykes, Gary Dykes

  126. 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

  127. Growth temperature of four Campylobacter jejuni strains influences their subsequent survival in food and water

    Article • Letters in Applied Microbiology, December 2006, Wiley

    Gary Dykes

  128. 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

  129. 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

  130. 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

  131. Effect of Sodium Metabisulphite and Storage Temperature on the Survival of Vibrio cholerae on Prawns (Penaeus monodon)

    Article • World Journal of Microbiology and Biotechnology, October 2005, Springer Science + Business Media

    Gary Dykes

  132. Physicochemical properties of Shiga toxigenic Escherichia coli

    Article • Journal of Applied Microbiology, October 2005, Wiley

    Gary Dykes

  133. 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

  134. Planktonic or biofilm growth affects survival, hydrophobicity and protein expression patterns of a pathogenic Campylobacter jejuni strain

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

    Gary Dykes

  135. 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

  136. 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

  137. 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

  138. 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

  139. 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

  140. 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

  141. 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

  142. 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

  143. Tracing Contamination and Escherichia coli Diversity

    Article • Applied and Environmental Microbiology, September 2002, ASM Journals

    Gary Dykes

  144. 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

  145. Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage

    Article • Letters in Applied Microbiology, January 2002, Wiley

    Gary Dykes

  146. Modelling of the growth of populations of Listeria monocytogenes and a bacteriocin-producing strain ofLactobacillus in pure and mixed cultures

    Article • Food Microbiology, December 2001, Elsevier

    Gary Dykes

  147. Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at −1.5 °C

    Article • Food Control, December 2001, Elsevier

    Gary Dykes

  148. 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

  149. 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

  150. Stochastic modelling of the growth of a microbial population under changing temperature regimes

    Article • International Journal of Food Microbiology, March 2001, Elsevier

    Gary Dykes

  151. Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts

    Article • International Journal of Food Microbiology, March 2001, Elsevier

    Gary Dykes

  152. 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

  153. The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings

    Article • Food Research International, June 2000, Elsevier

    Gary Dykes

  154. 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

  155. 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

  156. 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

  157. 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

  158. 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

  159. 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

  160. Acid treatment and pasteurization affect the shelf life and spoilage ecology of vacuum-packaged Vienna sausages

    Article • Food Microbiology, February 1996, Elsevier

    Gary Dykes

  161. 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

  162. Bacteriocins: ecological and evolutionary significance

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

    Professor Gary A Dykes, Gary Dykes

  163. Plasmid profiles of Listeria species associated with poultry processing

    Article • Food Microbiology, December 1994, Elsevier

    Professor Gary A Dykes, Gary Dykes

  164. Identification of Leuconostoc species associated with the spoilage of vacuum-packaged Vienna sausages by DNA-DNA hybridization

    Article • Food Microbiology, August 1994, Elsevier

    Gary Dykes

  165. 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

  166. Yeasts associated with Vienna sausage packaging

    Article • International Journal of Food Microbiology, March 1993, Elsevier

    Gary Dykes

  167. Bacterial populations associated with Vienna sausage packaging

    Article • Food Microbiology, March 1992, Elsevier

    Gary Dykes

  168. 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