D. B. Rowley

Purification and properties of unicellular blue-green algae (order Chroococcales)

Antiseptics and Disinfectants: Activity, Action, and Resistance

Spores of Bacillus subtilis: their resistance to and killing by radiation, heat and chemicals

Indices for performance evaluation of predictive models in food microbiology

GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves

Safety assessment of esters of p-hydroxybenzoic acid (parabens)

Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans

Injury and repair in biocide-treated spores ofBacillus subtilis

Modeling of the Bacterial Growth Curve

Emergence and development of resistance to antimicrobial chemicals and heat in spores of Bacillus subtilis

Microbiological Aspects of Ozone Applications in Food: A Review

INFLUENCE OF PARA‐HYDROXYBENZOIC ACID ESTERS ON THE GROWTH AND TOXIN PRODUCTION OF Clostridium botulinum 10755A

EFFECT OF POLYPHOSPHATES AND NaCl ON AEROMONAS HYDROPHILA K144

Sponge-Associated Microorganisms: Evolution, Ecology, and Biotechnological Potential

Biochemical genetics of bacterial sporulation

An Index to Deoxyribonucleic Acid Base Compositions of Bacterial Species

Inactivación de formas esporuladas de Bacillus subtilis mediante campos eléctricos pulsantes de alta intensidad en combinacion con otras tecnicas de conservacion de alimentos/Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies

The Actinomycete-genus Rhodococcus: A Home for the 'rhodochrous' Complex

Hazard analysis applied to microbial growth in foods: Development of mathematical models describing the effect of water activity

Resistance ofBacillusEndospores to Extreme Terrestrial and Extraterrestrial Environments

Phenotypic study of bacteria associated with the caribbean sclerosponge, Ceratoporella nicholsoni

Peptidoglycan types of bacterial cell walls and their taxonomic implications

The importance of Aeromonas hydrophila in food safety

fitdistrplus: AnRPackage for Fitting Distributions

A REVIEW Tailing of Survival Curves of Bacterial Spores

Clostridium botulinum toxins

Protein metabolism during germination of Bacillus megaterium spores. I. Protein synthesis and amino acid metabolism

Relationship of Dipicolinic Acid Content in Spores of Bacillus cereus T to Ultraviolet and Gamma Radiation Resistance

The Destruction of Bacterial Spores

Neurotoxins Affecting Neuroexocytosis

CONFIGURATION AND BASE COMPOSITION OF DEOXYRIBONUCLEIC ACID FROM SPORES OF BACILLUS SUBTILIS VAR. NIGER

Inhibition of Moraxella‐Acinetobacter Cells by Sodium Phosphates and Sodium Chloride

Conditions Affecting Germination of Clostridium botulinum 62A Spores in a Chemically Defined Medium

Production of Types A and B Spores of Clostridium botulinum by the Biphasic Method: Effect on Spore Population, Radiation Resistance, and Toxigenicity

HAZARD ANALYSIS OF CLOSTRIDIUM PERFRINGENS IN THE SKYLAB FOOD SYSTEM

Changes in Spores of Bacillus megaterium Treated with Thioglycolate at a Low p H and Restoration of Germinability and Heat Resistance by Cations

Influence of postirradiation incubation temperature on recovery of radiation-injured Clostridium botulinum 62A spores

Thermal inactivation and injury of Bacillus stearothermophilus spores

RADIOSENSITIVITY OF SEVERAL DEHYDROGENASES AND TRANSAMINASES DURING SPOROGENESIS OF BACILLUS SUBTILIS