Richard A. Holley

ORCID: 0000-0001-7583-805X
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About
Contact & Profiles
Research Areas
  • Listeria monocytogenes in Food Safety
  • Meat and Animal Product Quality
  • Probiotics and Fermented Foods
  • Essential Oils and Antimicrobial Activity
  • Food Safety and Hygiene
  • Salmonella and Campylobacter epidemiology
  • Microbial Inactivation Methods
  • Stochastic processes and statistical mechanics
  • Theoretical and Computational Physics
  • Genomics, phytochemicals, and oxidative stress
  • Viral gastroenteritis research and epidemiology
  • Advanced Chemical Sensor Technologies
  • Nanocomposite Films for Food Packaging
  • Identification and Quantification in Food
  • Escherichia coli research studies
  • Animal Nutrition and Physiology
  • Markov Chains and Monte Carlo Methods
  • Bee Products Chemical Analysis
  • Phytochemicals and Antioxidant Activities
  • Animal Disease Management and Epidemiology
  • Enterobacteriaceae and Cronobacter Research
  • Food Supply Chain Traceability
  • Microbial Metabolites in Food Biotechnology
  • Polyamine Metabolism and Applications
  • Radiation Effects and Dosimetry

University of Manitoba
2016-2025

Agriculture and Food
2016

Manitoba Beekeepers' Association
2014

Heilongjiang Provincial Academy of Agricultural Sciences
2012

Jordan University of Science and Technology
2009

Lein Applied Diagnostics (United Kingdom)
2008

Agriculture and Agri-Food Canada
1985-2006

University of Colorado Boulder
1978-2001

Saint-Hyacinthe Research and Development Centre
1994

Health Canada
1993

A theorem exhibiting the duality between certain infinite systems of interacting stochastic processes and a type branching process is proved. This then used to study ergodic properties system. In case vector model complete understanding behavior obtained.

10.1214/aop/1176996306 article EN The Annals of Probability 1975-08-01

Abstract: Considerable research has been done to better understand the basis for gel formation by myofibrillar proteins (MPs) in effort manufacture acceptable processed meats with lower cost and more desirable nutritional characteristics. Results from available indicate that there is no substitute protein myosin a wide variety of animal fish species. This report consolidates information on determinants formation, examining types muscles fibers, species influence, interactions MPs actin each...

10.1111/j.1541-4337.2010.00137.x article EN Comprehensive Reviews in Food Science and Food Safety 2010-12-13

ABSTRACT The spice oil components eugenol and cinnamaldehyde possess activity against both gram-positive gram-negative bacteria, but the mechanisms of action remain obscure. In broth media at 20°C, 5 mM or 30 was bactericidal (>1-log reduction in number CFU per milliliter 1 h) to Listeria monocytogenes . At a concentration 6 Lactobacillus sakei , treatment with 0.5 M had no significant effect. To investigate role interference energy generation mechanism action, cellular extracellular ATP...

10.1128/aem.70.10.5750-5755.2004 article EN Applied and Environmental Microbiology 2004-10-01

10.1109/tsmc.1973.4309295 article EN IEEE Transactions on Systems Man and Cybernetics 1973-09-01

Background: Coronavirus disease 2019 (COVID-19) has rapidly spread worldwide, and it was officially declared to be a pandemic by the World Health Organization (WHO) on March 11, 2020. Most countries over entire globe have reported some COVID-19 cases. The current study aimed assess student knowledge about at different Jordanian universities determine where they sourced their information. Methods:A cross-sectional conducted among 2,083 undergraduate or postgraduate students from governmental...

10.3389/fpubh.2020.00254 article EN cc-by Frontiers in Public Health 2020-05-29

ABSTRACT The diffusion of acetic or propionic acids from thin (44 to 54 μm) chitosan‐based antimicrobial packaging films in which they were incorporated was measured after immersion the water, and effects pH (5.7, 6.4, 7.0) temperature (4 °C, 10 24 °C) on investigated. kinetics acetic‐ propionic‐acid release deviated Fickian model diffusion. Diffusion found be unaffected by range values tested, but a decrease °C 4 resulted reduction coefficients 2.59 × −12 m 2 .s −1 1.19 for acid 1.87 0.91...

10.1111/j.1365-2621.2000.tb13584.x article EN Journal of Food Science 2000-08-01

10.1007/bf01645980 article EN Communications in Mathematical Physics 1974-09-01

The origins of this paper lie in a question posed to us by Frank Spitzer who, fact, ended up solving most his problem on own. His is the following. Consider an infinite system independent (^-dimensional branching Brownian motions which at their times disappear or double with equal probabilities, and assume that initial distribution Poisson point process. Denote 5?,(-O, *^0 r^ oo. answer yes if d>3 no d — 2 (cf. [2], [4], [6] for related situation [3]). was interested what happens (when d>3)...

10.2977/prims/1195188837 article EN Publications of the Research Institute for Mathematical Sciences 1978-12-31

High hydrostatic pressure (HHP) treatment can influence meat protein conformation and induce denaturation, aggregation, or gelation. The means whereby HHP exerts effects on structure change are due to the rupture of noncovalent interactions within molecules, subsequent re-formation intra- inter-molecular bonds among molecules. Depending upon system, pressure, temperature, duration treatment, be either tenderized toughened. Muscle texture variation induced by heat is breakage hydrogen bonds,...

10.1111/j.1750-3841.2009.01449.x article EN Journal of Food Science 2009-12-11

ABSTRACT: This study was designed to find the most suitable method and wall material for microencapsulation of probiotic bacterium Lactobacillus reuteri maintain cell viability during gastric challenge. Five L. strains were individually encapsulated using alginate, alginate plus starch, K‐carrageenan with locust bean gum, or xanthan gellan by extrusion phase separation (emulsion). The morphology microcapsules studied contrast cryo‐scanning electron microscopy (cryo‐SEM). resistance these...

10.1111/j.1365-2621.2006.tb12395.x article EN Journal of Food Science 2006-01-01
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