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Skip to Search Results- 10Gänzle, Michael G.
- 4Garcia-Hernandez, Rigoberto
- 3Li, Hui
- 2Cooke, Janice E. K.
- 2Liu, Yang
- 2McMullen, Lynn
- 33Graduate and Postdoctoral Studies (GPS), Faculty of
- 33Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 12Agricultural, Food and Nutritional Science, Department of
- 12Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 6Biological Sciences, Department of
- 5Biological Sciences, Department of/Journal Articles (Biological Sciences)
- 13Department of Agricultural, Food, and Nutritional Science
- 9Department of Biological Sciences
- 2Department of Chemical and Materials Engineering
- 1Department of Agriculture, Food and Nutritional Science
- 1Department of Biochemistry
- 1Department of Food Science
- 5Raivio, Tracy (Biological Sciences)
- 2Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 2Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 2Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 2McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Betti, Mirko (Agricultural, Food & Nutritional Science )
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The role of cysteine and the Cpx envelope stress response in alleviating zinc induced stress in Escherichia coli
DownloadFall 2018
Circumscribing the interior of Gram negative bacteria are two sets of layers: an inner and outer membrane. The periplasm and murein occupy the space between these membranes and acts as a site for protein folding and degradation. The bacterial envelope, as a whole, plays an essential role in the...
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Towards the microbial production of a switchable solvent by using the enzyme indoleamine N-methyltransferase
DownloadSpring 2016
Switchable solvents are a novel class of chemicals that are characterized with the ability to reversibly switch specific properties with the addition/removal of a trigger. For instance, a solution of low ionic strength can become one of high ionic strength, and vice versa. Switchable solvents...
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Spring 2016
Verotoxigenic Escherichia coli (VTEC) pose a risk for foodborne illness that can lead to death. Thermal food preservation to inactivate VTEC also alters food quality. High hydrostatic pressure (HHP) processing has been adopted by the food industry as an alternative to thermal preservation....