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Microbiology Spectrum|June 18, 2015
Microbiological Quality and Safety Issues in CheesemakingDennis J D'amicoFood Microbiology|August 11, 2023
The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced thereinLang Sun, Dennis J D'AmicoFood Microbiology|October 29, 2022
Characterization of microbial community assembly on new wooden vats for use in cheese productionLang Sun, Dennis J D'AmicoMsystems|September 28, 2021
Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead CheeseLang Sun, Dennis J D'AmicoFood Microbiology|March 2, 2024
Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vatsLang Sun, Dennis J D'AmicoJournal of Food Protection|August 9, 2011
Characterization of Staphylococcus aureus strains isolated from raw milk utilized in small-scale artisan cheese productionDennis J D'amico, Catherine W DonnellyFood Microbiology|December 3, 2022
Anti-infective properties of the protective culture Hafnia alvei B16 in food and intestinal models against multi-drug resistant SalmonellaSulaiman F Aljasir, Dennis J D'AmicoJournal of Food Protection|December 17, 2009
Detection, isolation, and incidence of Listeria spp. in small-scale artisan cheese processing facilities: a methods comparisonDennis J D'Amico, Catherine W DonnellyFood Microbiology|June 17, 2020
The effect of protective cultures on Staphylococcus aureus growth and enterotoxin productionSulaiman F Aljasir, Dennis J D'AmicoFood Research International (Ottawa, Ont.)|October 3, 2021
Probiotic potential of commercial dairy-associated protective cultures: In vitro and in vivo protection against Listeria monocytogenes infectionSulaiman F Aljasir, Dennis J D'AmicoPageof 3