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Publications in Food Science
Living Colors in the Gray Mold Pathogen Botrytis Cinerea: Codon-Optimized Genes Encoding Green Fluorescent Protein and mCherry, Which Exhibit Bright Fluorescence
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Lsm12 Mediates Polη Deubiquitination to Help Saccharomyces Cerevisiae Resist Oxidative Stress
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Application of a Depositional Facies Model to an Acid Mine Drainage Site
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Selection From Industrial Lager Yeast Strains of Variants With Improved Fermentation Performance in Very-High-Gravity Worts
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Community Microrespirometry and Molecular Analyses Reveal a Diverse Energy Economy in Great Boiling Spring and Sandy's Spring West in the U.S. Great Basin
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Rapid Method Using Two Microbial Enzymes for Detection of L-Abrine in Food as a Marker for the Toxic Protein Abrin
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
MgrA Negatively Regulates Biofilm Formation and Detachment by Repressing the Expression of PSM Operons in Staphylococcus Aureus
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
CO Metabolism in the Thermophilic Acetogen Thermoanaerobacter Kivui
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Merging Taxonomy With Ecological Population Prediction in a Case Study of Vibrionaceae
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Revisiting Methanotrophic Communities in Sewage Treatment Plants
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
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