Curtis, Jonathan M.

Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

Black, B. A., Zannini, E., Curtis, J. M., & G�nzle, M. G. (2013) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 159

Dietary Choline or Trimethylamine N-oxide Supplementation Does Not Influence Atherosclerosis Development in Ldlr-/- and Apoe-/- Male Mice

Aldana-Hernández, P., Leonard, K.-A., Zhao, Y.-Y., Curtis, J. M., Field, C. J., & Jacobs, R. L. (2020) · The Journal of Nutrition

Cholesterol and Lipid MetabolismAtherosclerosis and Cardiovascular Diseases

Cited by 91