Helen E. Bevis

The use of the bacteriocin, nisin, as a preservative in ricotta‐type cheeses to control the food‐borne pathogen <b> <i>Listeria monocytogenes</i> </b>

E.A. Davies, Helen E. Bevis, J. Delves‐Broughton · Letters in Applied Microbiology · 1997 · 165 citations

Residual Nisin, Microbial Inactivation, Microbial Contamination +15

Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage

E.A. Davies, Catherine F. Milne, Helen E. Bevis et al. · Journal of Food Protection · 1999 · 106 citations · Full text

Effective Use, Microbial Inactivation, Food Spoilage +11

Research note: The effect of pH on the stability of nisin solution during autoclaving

E.A. Davies, Helen E. Bevis, R.M. Potter et al. · Letters in Applied Microbiology · 1998 · 75 citations

Materials Science, Chemical Engineering, Engineering +3

Effective Use of Nisin To Control Bacillus and Clostridium Spoilage of a Pasteurized Mashed Potato Product

L. Thomas, Richard E. Ingram, Helen E. Bevis et al. · Journal of Food Protection · 2002 · 59 citations

Effective Use, Microbial Inactivation, Microbial Contamination +12

Natamycin control of yeast spoilage of wine.

L. Thomas, Richard E. Ingram, Helen E. Bevis et al. · Food Protection Trends · 2005 · 11 citations

Microbial Inactivation, Natamycin Control, Biotechnology +4