Broadbent, J.R.

Comparative genomics of the lactic acid bacteria.

Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., et al. (2006) · Proceedings of the National Academy of Sciences

Probiotics and Fermented FoodsGenomics and Phylogenetic Studies

Cited by 1,391

Comparison of the Complete Genome Sequences of Bifidobacterium animalis subsp. lactis DSM 10140 and Bl-04

Barrangou, R., Briczinski, E. P., Traeger, L. L., Loquasto, J. R., Richards, M., Horvath, P., Coûté-Monvoisin, A.-C., Leyer, G., Rendulic, S., Steele, J. L., et al. (2009) · Journal of Bacteriology

Probiotics and Fermented FoodsGenomics and Phylogenetic Studies

Cited by 150

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Broadbent, J. R., Cai, H., Larsen, R. L., Hughes, J. E., Welker, D. L., De Carvalho, V. G., Tompkins, T. A., Ardö, Y., Vogensen, F., De Lorentiis, A., et al. (2011) · Journal of Dairy Science

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 124

Invited review: Advances in starter cultures and cultured foods

Cogan, T. M., Beresford, T. P., Steele, J., Broadbent, J., Shah, N. P., & Ustunol, Z. (2007) · Journal of Dairy Science

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 124

Comparative High-Density Microarray Analysis of Gene Expression during Growth of Lactobacillus helveticus in Milk versus Rich Culture Medium

Smeianov, V. V., Wechter, P., Broadbent, J. R., Hughes, J. E., Rodríguez, B. T., Christensen, T. K., Ardö, Y., & Steele, J. L. (2007) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 97

Comparative Evaluation of Yogurt and Low‐Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei

Sharp, M. D., McMahon, D. J., & Broadbent, J. R. (2008) · Journal of Food Science

Probiotics and Fermented FoodsReproductive tract infections research

Cited by 88

Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat Cheddar-type cheese

Broadbent, J. R., Houck, K., Johnson, M. E., & Oberg, C. J. (2003) · Journal of Dairy Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 48