P.E. Cook

Kinema — a traditional soybean fermented food: proximate composition and microflora

Prabir K. Sarkar, Jyoti Prakash Tamang, P.E. Cook et al. · Food Microbiology · 1994 · 123 citations

Proximate Composition, Food Fermentation, In Vitro Fermentation +4

Bacillus fermentation of soybeans

Prabir K. Sarkar, P.E. Cook, J.D. Owens · World Journal of Microbiology and Biotechnology · 1993 · 86 citations

Food Fermentation, Bacillus Fermentation, Microbial Ecology +3

Trends in technology, trade and consumption likely to impact on microbial food safety

Tom Quested, P.E. Cook, L.G.M. Gorris et al. · International Journal of Food Microbiology · 2010 · 80 citations · Full text

Foodborne Pathogens, Agricultural Economics, Microbial Food Safety +9

Characterization of <i>Clostridium botulinum</i> Strains Associated with an Infant Botulism Case in the United Kingdom

Eric A. Johnson, William H. Tepp, Marite Bradshaw et al. · Journal of Clinical Microbiology · 2005 · 77 citations · Full text

Diagnostic Mycology, Sixth Case, Microbial Disease +12

‘Omics’ technologies in quantitative microbial risk assessment

Stanley Brul, J. Bassett, P.E. Cook et al. · Trends in Food Science & Technology · 2012 · 62 citations

Omics Technology, Omics, Environmental Microbiology +7