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| Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment | | International journal of food microbiology |
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| Highly active β-xylosidases of glycoside hydrolase family 43 operating on natural and artificial substrates | | Applied microbiology and biotechnology |
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| Importance of 3-Hydroxy Fatty Acid Composition of Lipopeptides for Biosurfactant Activity | | Applied and environmental microbiology AEM |
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| Effect of the wavelength of infrared heaters on the inactivation of bacterial spores at various water activities | | International journal of food microbiology |
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| Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments | | Journal of food engineering |
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| A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing | | Journal of food engineering |
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| The impact of functional genomics on microbiological food quality and safety | | International journal of food microbiology |
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| Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure | | Journal of food engineering |
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| Cytotoxicity in Bacillus mojavensis is abolished following loss of surfactin synthesis: Implications for assessment of toxicity and food poisoning potential | | International journal of food microbiology |
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