Gary A. Dykes mostly deals with Microbiology, Food science, Bacteria, Botany and Escherichia coli. The various areas that Gary A. Dykes examines in his Microbiology study include Adhesion, Biofilm, Listeria monocytogenes, Listeria and Campylobacter jejuni. His Food science research is multidisciplinary, incorporating perspectives in Nisin and Cellulose, Biochemistry, Bacterial cellulose.
His work in the fields of Bacteria, such as Agar, intersects with other areas such as Homogeneous. His work on Piper and Officinalis as part of general Botany research is often related to Alpinia galanga, thus linking different fields of science. His Escherichia coli study combines topics in areas such as Computational biology and Abiotic component.
Microbiology, Food science, Bacteria, Salmonella and Listeria monocytogenes are his primary areas of study. Gary A. Dykes works mostly in the field of Microbiology, limiting it down to topics relating to Escherichia coli and, in certain cases, Adhesion and Abiotic component. The study incorporates disciplines such as Aerobic bacteria, Antimicrobial, Agar, Food spoilage and Betacyanins in addition to Food science.
His study in Antimicrobial is interdisciplinary in nature, drawing from both Traditional medicine and Botany. His Bacteria study frequently intersects with other fields, such as Enterobacteriaceae. His Salmonella study also includes
His primary areas of investigation include Food science, Biofilm, Bacteria, Microbiology and Salmonella. He combines subjects such as Betalain, Meat spoilage, Bacterial cellulose, Betacyanins and Lactic acid with his study of Food science. His work deals with themes such as Pseudomonas aeruginosa, Cell, Antibiotics and Staphylococcus aureus, which intersect with Biofilm.
His studies in Bacteria integrate themes in fields like Aroma and Gum arabic. Gary A. Dykes has included themes like Campylobacter jejuni and Virulence in his Microbiology study. Gary A. Dykes focuses mostly in the field of Salmonella, narrowing it down to topics relating to Serotype and, in certain cases, Red meat, Gene, Genome, Dry heat and Agar.
His primary scientific interests are in Biofilm, Food science, Bacteria, Microbiology and Pseudomonas aeruginosa. His study in Biofilm is interdisciplinary in nature, drawing from both Mathematical model, Systems biology and Biochemical engineering. His Food science research incorporates themes from Meat spoilage, Purge and Bacterial cellulose.
His study on Antibiotic resistance, Anti biofilm and Campylobacter jejuni is often connected to Human health and Health related as part of broader study in Bacteria. His work carried out in the field of Microbiology brings together such families of science as Fastidious organism and Microaerophile. His Pseudomonas aeruginosa research incorporates elements of Spinach, Staphylococcus aureus, Amaranthus dubius, Betacyanins and Amaranth.
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Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation - A review
Ismail Al Bulushi;Susan Poole;Hilton C. Deeth;Gary A. Dykes.
Critical Reviews in Food Science and Nutrition (2009)
Influence of different carbon sources on bacterial cellulose production by Gluconacetobacter xylinus strain ATCC 53524
D. Mikkelsen;B.M. Flanagan;G.A. Dykes;M.J. Gidley.
Journal of Applied Microbiology (2009)
Betalains: Natural plant pigments with potential application in functional foods
Ashwini Gengatharan;Gary A. Dykes;Wee Sim Choo.
Lwt - Food Science and Technology (2015)
Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats.
V.T. Nguyen;M.J. Gidley;G.A. Dykes.
Food Microbiology (2008)
In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria.
Nimsha S. Weerakkody;Nola Caffin;Mark S. Turner;Gary A. Dykes;Gary A. Dykes.
Food Control (2010)
Issues in determining factors influencing bacterial attachment: a review using the attachment of Escherichia coli to abiotic surfaces as an example
R.M. Goulter;I.R. Gentle;G.A. Dykes.
Letters in Applied Microbiology (2009)
Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant.
T.W.R. Chia;R.M. Goulter;T. McMeekin;G.A. Dykes.
Food Microbiology (2009)
Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
Charles Odilichukwu R. Okpala;Wee Sim Choo;Gary A. Dykes.
Lwt - Food Science and Technology (2014)
Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review
M.N. Wan Norhana;Susan E. Poole;Hilton C. Deeth;Gary A. Dykes.
Food Control (2010)
Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha.
Vu Tuan Nguyen;Bernadine M. Flanagan;Michael J. Gidley;Gary A. Dykes.
Current Microbiology (2008)
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