F
Fred S. Fry
Researcher at Center for Food Safety and Applied Nutrition
Publications - 3
Citations - 94
Fred S. Fry is an academic researcher from Center for Food Safety and Applied Nutrition. The author has contributed to research in topics: Bacilli & Bacillus cereus. The author has an hindex of 3, co-authored 3 publications receiving 90 citations.
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Journal ArticleDOI
Use of fatty acid profiles to identify food-borne bacterial pathogens and aerobic endospore-forming bacilli.
Paul Whittaker,Fred S. Fry,Sherill K. Curtis,Sufian F. Al-Khaldi,Magdi M. Mossoba,and M. Pete Yurawecz,Virginia C. Dunkel +6 more
TL;DR: Analysis of FAMEs from bacteria and spores can provide a sensitive procedure for the identification of food-borne pathogens and could be used as a fingerprint for the organisms.
Journal ArticleDOI
Orange juice classification with a biologically based neural network
Hans P. Dettmar,Garth S. Barbour,Kim T. Blackwell,Thomas P. Vogl,Daniel L. Alkon,Fred S. Fry,Joseph E. Totah,T. L. Chambers +7 more
TL;DR: Dystal, an artificial neural network, was used to classify orange juice products and correctly identified 92.5% of the juices by variety (Valencia vs non-Valencia), and monotonically as the percentage of pulpwash in the sample increased.
Journal ArticleDOI
Accelerating bacterial identification by infrared spectroscopy by employing microarray deposition of microorganisms.
TL;DR: A microarray method for the deposition of bacteria onto an agar slide was developed to accelerate the formation of microcolonies and allows a "complete-in-a-single-day" analysis of a large array of samples.