His primary areas of study are Food science, Microbiology, Antimicrobial, Biochemistry and Listeria monocytogenes. The Food preservation research Richard A. Holley does as part of his general Food science study is frequently linked to other disciplines of science, such as Hydrostatic pressure, therefore creating a link between diverse domains of science. His research on Microbiology often connects related topics like Lactic acid.
The various areas that Richard A. Holley examines in his Antimicrobial study include Bacitracin, Ampicillin, Thymol and Antibiotic resistance. His study in Listeria monocytogenes is interdisciplinary in nature, drawing from both Lactobacillus sakei and Leuconostoc mesenteroides. His Antibacterial agent research focuses on subjects like Food spoilage, which are linked to Preservative and Serratia liquefaciens.
The scientist’s investigation covers issues in Food science, Microbiology, Escherichia coli, Antimicrobial and Salmonella. The concepts of his Food science study are interwoven with issues in Allyl isothiocyanate, Water activity, Listeria monocytogenes and Lactic acid. As a member of one scientific family, he mostly works in the field of Allyl isothiocyanate, focusing on Essential oil and, on occasion, Minimum inhibitory concentration and Preservative.
His study focuses on the intersection of Microbiology and fields such as Leuconostoc mesenteroides with connections in the field of Nisin. His Antimicrobial research is multidisciplinary, incorporating perspectives in Contamination and Biochemistry. Richard A. Holley focuses mostly in the field of Salmonella, narrowing it down to topics relating to Manure and, in certain cases, Livestock.
Richard A. Holley mainly focuses on Food science, Salmonella, Escherichia coli, Antimicrobial and Lactic acid. Richard A. Holley has researched Food science in several fields, including Listeria monocytogenes, Water activity and Staphylococcus aureus. His biological study spans a wide range of topics, including Acetic acid and Pseudomonas.
His research in Antimicrobial intersects with topics in Inorganic chemistry, Chlorine dioxide, Contamination and Salmonella enterica. His work carried out in the field of Lactic acid brings together such families of science as Brining and Lysozyme. He works mostly in the field of Lysozyme, limiting it down to concerns involving Nutraceutical and, occasionally, Microbiology and Antibiotics.
Richard A. Holley spends much of his time researching Psychology, Shelf life, Salmonella, Food science and Cross-sectional study. His research integrates issues of Chitosan, Chemical engineering, Nanofiber and Allyl isothiocyanate in his study of Shelf life. His work on Allyl isothiocyanate is being expanded to include thematically relevant topics such as Listeria monocytogenes.
His studies in Listeria monocytogenes integrate themes in fields like Tetracycline, Penicillin, Ampicillin, Microbiology and Antibiotic resistance. His Salmonella research includes elements of Citric acid, Escherichia coli, Staphylococcus aureus, Antimicrobial action and Acetic acid. His Food science research incorporates elements of Salmonella enterica, Aerobic bacteria, Antimicrobial and Foodborne outbreak.
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Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials
Richard A. Holley;Dhaval Patel.
Food Microbiology (2005)
Factors influencing the microbial safety of fresh produce: A review
Amin N. Olaimat;Richard A. Holley.
Food Microbiology (2012)
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms.
Blaise Ouattara;Ronald E Simard;Richard A Holley;Gabriel J.-P Piette.
International Journal of Food Microbiology (1997)
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan
Blaise Ouattara;Ronald E Simard;Gabriel Piette;André Bégin.
International Journal of Food Microbiology (2000)
Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against L. monocytogenes and Lactobacillus sakei.
Alexander O. Gill;Richard A. Holley.
Applied and Environmental Microbiology (2004)
Pathogen survival in swine manure environments and transmission of human enteric illness--a review.
Tiffany T. Y. Guan;Richard A. Holley.
Journal of Environmental Quality (2003)
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
Xiang Dong Sun;Richard A. Holley.
Comprehensive Reviews in Food Science and Food Safety (2011)
Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria
Kavitha Palaniappan;Richard A. Holley.
International Journal of Food Microbiology (2010)
Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms.
Maria Blaszyk;Richard A Holley.
International Journal of Food Microbiology (1998)
High hydrostatic pressure effects on the texture of meat and meat products.
Xiang Dong Sun;Richard A. Holley.
Journal of Food Science (2010)
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