Molecular analysis of the bacterial communities in the live Pacific oyster (Crassostrea gigas) and the influence of postharvest temperature on its structure von Fernandez‐Piquer, J, Bowman, J.P, Ross, T, Tamplin, M.L

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Molecular analysis of the bacterial communities in the live Pacific oyster (Crassostrea gigas) and the influence of postharvest temperature on its structure: Bacterial communities... von Fernandez-Piquer, J., Bowman, J.P., Ross, T., Tamplin, M.L.

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Sensory, microbiological and chemical changes in vacuum-packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropt... von Fuentes-Amaya, L, Munyard, S, Fernandez-Piquer, J, Howieson, Janet

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Transitory Shifts in Skin Microbiota Composition and Reductions in Bacterial Load and Psoriasin following Ethanol Perturbation von Saville, Charis R., Metris, Aline, Humphreys, Gavin J., O’Neill, Catherine, Barrett, Paul, Fernandez-Piquer, Judith, McBain, Andrew J.

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Consumer Safety Considerations of Skin and Oral Microbiome Perturbation von McBain, Andrew J, O'Neill, Catherine A, Amezquita, Alejandro, Price, Laura J, Faust, Karoline, Tett, Adrian, Segata, Nicola, Swann, Jonathan R, Smith, Adrian M, Murphy, Barry, Hoptroff, Michael, James, Gordon, Reddy, Yugandhar, Dasgupta, Anindya, Ross, Tom, Chapple, Iain L, Wade, William G, Fernandez-Piquer, Judith

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Consumer Safety Considerations of Skin and Oral Microbiome Perturbation von McBain, Andrew J, O'Neill, Catherine A, Amezquita, Alejandro, Price, Laura J, Faust, Karoline, Tett, Adrian, Segata, Nicola, Swann, Jonathan R, Smith, Adrian M, Murphy, Barry, Hoptroff, Michael, James, Gordon, Reddy, Yugandhar, Dasgupta, Anindya, Ross, Tom, Chapple, Iain L, Wade, William G, Fernandez-Piquer, Judith

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Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 degree C von Churchill, Olivia J, Fernandez-Piquer, Judith, Powell, Shane M, Tamplin, Mark L

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Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C von Churchill, Olivia J., Fernandez-Piquer, Judith, Powell, Shane M., Tamplin, Mark L.

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