Lisa Marlena Barrangou

Hidalgo-Cantabrana, C., Crawley, A. B., Sanchez, B., & Barrangou, R. (2017). Characterization and Exploitation of CRISPR Loci in Bifidobacterium longum. FRONTIERS IN MICROBIOLOGY, 8. https://doi.org/10.3389/fmicb.2017.01851

Gomaa, A. A., Klumpe, H. E., Luo, M. L., Selle, K., Barrangou, R., & Beisel, C. L. (2014). Programmable Removal of Bacterial Strains by Use of Genome-Targeting CRISPR-Cas Systems. MBIO, 5(1). https://doi.org/10.1128/mbio.00928-13

Barrangou, L. M., Drake, M. A., Daubert, C. R., & Foegeding, E. A. (2006). Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. JOURNAL OF TEXTURE STUDIES, 37(3), 241–262. https://doi.org/10.1111/j.1745-4603.2006.00050.x

Barrangou, L. M., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. I. Rheological and fracture properties. FOOD HYDROCOLLOIDS, Vol. 20, pp. 184–195. https://doi.org/10.1016/j.foodhyd.2005.02.019

Barrangou, L. M., Drake, M., Daubert, C. R., & Foegeding, E. A. (2006). Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture. FOOD HYDROCOLLOIDS, Vol. 20, pp. 196–203. https://doi.org/10.1016/j.foodhyd.2005.03.013

McFeeters, R. F., Barrangou, L. M., Barish, A. O., & Morrison, S. S. (2004). Rapid softening of acidified peppers: Effect of oxygen and sulfite. Journal of Agricultural and Food Chemistry, 52(14), 4554–4557. https://doi.org/10.1021/jf003459533