F. Prencipe, A. Alsibaee, Z. Khaddem, P. Norton, A.M. Towell, A.F.M. Ali, G. Reid, O.M. Fleury, T.J. Foster, J.A. Geoghegan, I. Rozas, M.P. Brennan, Allantodapsone is a pan-inhibitor of Staphylococcus aureus adhesion to fibrinogen, loricrin and cytokeratin 10, Microbiology Spectrum, 10, 2022, pe0117521-,
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Tang, A. and Caballero, A.R. and Bierdeman, M.A. and Marquart, M.E. and Foster, T.J. and Monk, I.R. and Oâ callaghan, R.J., Staphylococcus aureus superantigen-like protein SSL1: A toxic protease, Pathogens, 8, (1), 2019, p2-,
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Foster, T.J., Can β-Lactam Antibiotics Be Resurrected to Combat MRSA?, Trends in Microbiology, 27, (1), 2019, p26-38 ,
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Pietrocola G, Nobile G, Alfeo MJ, Foster TJ, Geoghegan JA, De Filippis V, Speziale P., Fibronectin-binding protein B (FnBPB) from Staphylococcus aureus protects against the antimicrobial activity of histones., The Journal of biological chemistry, 2019, p3588-3602 ,
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Ramadhan, K. and Foster, T.J., Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour, Journal of Food Engineering, 229, 2018, p50-56 ,
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Holland, S. and Tuck, C. and Foster, T., Fluid Gels: a New Feedstock for High Viscosity Jetting, Food Biophysics, 2018, p1-11 ,
Notes: [cited By 0; Article in Press],
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Holland, S. and Foster, T. and MacNaughtan, W. and Tuck, C., Design and characterisation of food grade powders and inks for microstructure control using 3D printing, Journal of Food Engineering, 220, 2018, p12-19 ,
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De Chirico, S. and di Bari, V. and Foster, T. and Gray, D., Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media, Food Chemistry, 241, 2018, p419-426 ,
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Holland, S. and Tuck, C. and Foster, T., Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting, Carbohydrate Polymers, 200, 2018, p229-238 ,
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Alba, K. and MacNaughtan, W. and Laws, A.P. and Foster, T.J. and Campbell, G.M. and Kontogiorgos, V., Fractionation and characterisation of dietary fibre from blackcurrant pomace, Food Hydrocolloids, 81, 2018, p398-408 ,
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