Book Chapter
Ho, Van Thi Thuy, Dong, Anran, Lo, Raquel and Turner, Mark S. (2021). Isolation and evaluation of anti-Listeria Lactococcus lactis from vegetal sources. Listeria monocytogenes: methods and protocols. (pp. 243-257) edited by Edward M. Fox, Hélène Bierne and Beatrix Stessl. New York, NY, United States: Humana Press. doi: 10.1007/978-1-0716-0982-8_19
Journal Articles
Dong, Anran, Malo, Alesana, Leong, Mabel, Ho, Van T.T. and Turner, Mark S. (2021). Control of Listeria monocytogenes on ready-to-eat ham and fresh cut iceberg lettuce using a nisin containing Lactococcus lactis fermentate. Food Control, 119 107420, 107420. doi: 10.1016/j.foodcont.2020.107420
Van Ho, T. T. and Turner, Mark S (2020). Future probiotic foods. Microbiology Australia, 41 (2), 58-60. doi: 10.1071/MA20017
Ho, Van Thi Thuy, Fleet, Graham H and Zhao, Jian (2018). Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms. International Journal of Food Microbiology, 279, 43-56. doi: 10.1016/j.ijfoodmicro.2018.04.040
Ho, Van Thi Thuy, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2018). Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese. Food Control, 85, 472-483. doi: 10.1016/j.foodcont.2017.09.036
Lo, Raquel, Ho, Van Thi Thuy, Bansal, Nidhi and Turner, Mark S. (2018). The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk. International Journal of Food Microbiology, 265, 30-39. doi: 10.1016/j.ijfoodmicro.2017.10.029
Dong, An-Ran, Thuy Ho, Van Thi, Lo, Raquel, Bansal, Nidhi and Turner, Mark S. (2017). A genetic diversity study of antifungal Lactobacillus plantarum isolates. Food Control, 72 (A), 83-89. doi: 10.1016/j.foodcont.2016.07.026
Li, Haiteng, Thuy Ho, Van Thi, Turner, Mark S. and Dhital, Sushil (2016). Encapsulation of Lactobacillus plantarum in porous maize starch. LWT - Food Science and Technology, 74, 542-549. doi: 10.1016/j.lwt.2016.08.019
Ho, Van Thi Thuy, Zhao, Jian and Fleet, Graham (2015). The effect of lactic acid bacteria on cocoa bean fermentation. International Journal of Food Microbiology, 205, 54-67. doi: 10.1016/j.ijfoodmicro.2015.03.031
Ho, Van Thi Thuy, Zhao, Jian and Fleet, Graham (2014). Yeasts are essential for cocoa bean fermentation. International Journal of Food Microbiology, 174, 72-87. doi: 10.1016/j.ijfoodmicro.2013.12.014