R.G. Labbé - Concepedia

Author

R.G. Labbé

University of Massachusetts Amherst

Also Known As

R G Labbe, R G Labbé, R Labbe, R Labbé, R. G. LABBE, R. G. Labbe, R. G. Labbé, R. Labbe, R. Labbé, R.G Labbe

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst Universidad Autónoma de Nuevo León

About

R.G. Labbé is an author at University of Massachusetts Amherst specializing in microbiology, medicine, and bacteriology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	17	22	1K
2	Public Health	10	10	439
3	Engineering	4	4	153
4	Health Sciences	3	3	167
5	Natural Sciences	2	2	57

R.G. Labbé

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Inhibition of<i>Helicobacter pylori</i>and Associated Urease by Oregano and Cranberry Phytochemical Synergies Yuan-Tong Lin, Young‐In Kwon, R.G. Labbé, Applied and Environmental Microbiology	2005	158
Inhibition of <i>Listeria monocytogenes</i> in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies Yuan-Tong Lin, R.G. Labbé, Kalidas Shetty Applied and Environmental Microbiology	2004	144
Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens Dhiraj Vattem, Yuan-Tong Lin, R.G. Labbé, Innovative Food Science & Emerging Technologies PolyphenolicsBiomanufacturingFood Bioactive CompoundBiotechnologyCranberry Pomace	2004	128
Antimicrobial activity against select food-borne pathogens by phenolic antioxidants enriched in cranberry pomace by solid-state bioprocessing using the food grade fungus Rhizopus oligosporus Dhiraj Vattem, Yuan-Tong Lin, R.G. Labbé, Process Biochemistry PolyphenolicsSelect Food-borne PathogensEngineeringFood Bioactive CompoundFoodborne Pathogens	2003	94
Inhibition of<i>Staphylococcus aureus</i>by Phenolic Phytochemicals of Selected Clonal Herbs Species of<i>Lamiaceae</i>Family and Likely Mode of Action through Proline Oxidation Young‐In Kwon, Emmanouil Apostolidis, R.G. Labbé, Food Biotechnology PolyphenolicsDrug ResistancePhenolic PhytochemicalsPhytopharmacologyPhytochemical	2007	88
Raffinose increases sporulation and enterotoxin production by Clostridium perfringens type A R.G. Labbé, D K Rey Applied and Environmental Microbiology ToxinologyHighest Enterotoxin ConcentrationBacteriologyMicrobial PhysiologyClostridium Perfringens	1979	83
Expression from the Clostridium perfringens cpe promoter in C. perfringens and Bacillus subtilis Stephen B. Melville, R.G. Labbé, Abraham L. Sonenshein Infection and Immunity BacteriologyMolecular BiologyCpe PromoterCpe Gene ExpressionBacillus Subtilis	1994	82
Ascorbic acid status: biochemical and clinical considerations W Lee, KA Davis, RL Rettmer, American Journal of Clinical Nutrition Ascorbic Acid StatusBiochemistryClinical ChemistryCarbonyl MetabolismMetabolism	1988	66
Levels and Toxigenicity of Bacillus cereus and Clostridium perfringens from Retail Seafood Talat Rahmati, R.G. Labbé Journal of Food Protection Microbial ContaminationFoodborne IllnessFood MicrobiologyToxicologyClostridium Perfringens	2008	63
Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid Yuan-Tong Lin, R.G. Labbé, Kalidas Shetty Innovative Food Science & Emerging Technologies Food ChemistryPhytoalexinBiochemistryVibrio ParahaemolyticusFood Microbiology	2005	63

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