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  2. M.L. Chikindas, R. Weeks, D. Drider, V.A. Chistyakov, and L.M.T. Dicks. 2017. Functions and emerging applications of bacteriocins. Current Opinion in Biotechnology 49:23‐28.
  3. A.Z. Pepoyan, M.H. Balayan, A.M. Manvelyan, V. Mamikonyan, M. Isajanyan, V.V. Tsaturyan, S. Kamiya, V. Netrebov, and M. L. Chikindas. 2017. Lactobacillus acidophilus probiotic regulates growth of commensal Escherichia coli in gut microbiota of familial Mediterranean fever disease subjects. Letters in Applied Microbiology 64:254-260.
  4. A. Algburi, S. Zehm, V. Netrebov, A.B. Bren, V. Chistyakov, and M.L. Chikindas. 2017. Subtilosin prevents biofilm formation by inhibiting bacterial quorum sensing. Probiotics and Antimicrobial Proteins 9:81-90.
  5. A. Algburi, N. Comito, D. Kashtanov, L.M.T. Dicks, and M.L. Chikindas. 2017. Control of biofilm formation: antibiotics and beyond. Applied and Environmental Microbiology 83:e02508-16.
  6. Y. Zhang, A. Algburi, N. Wang, V. Kholodovych, D.O. Oh, M. Chikindas, and K.E. Uhrich. 2017. Self-assembled cationic amphiphiles as antimicrobial peptides mimics: Role of hydrophobicity, linkage type, and assembly state. Nanomedicine: Nanotechnology, Biology, and Medicine 13:343-352.
  7. D. Drider, F. Bendali, K. Naghmouchi, and M.L. Chikindas. 2016. Bacteriocins: not only antibacterial agents. Probiotics and Antimicrobial Proteins 8:177-182.
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  10. O.A. Nikiforova, S. Klykov, A. Volsky, L.M.T. Dicks, and M.L. Chikindas. 2016. Subtilosin A production by Bacillus subtilis KATMIRA1933 and colony morphology are influenced by the growth medium. Annals of Microbiology 66:661-667.
  11. E.B. Özvural, Q. Huang, and M.L. Chikindas. 2016. The comparison of the quality and microbiological characteristics of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation. LWT - Food Science and Technology 68:385-390.
  12. E.V. Prazdnova, V.A. Chistyakov, M.N. Churilov, M.S. Mazanko, A.B. Bren, A. Volski, and M.L. Chikindas. 2015. DNA-protection and antioxidant properties of fermentates from Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933. Letters in Applied Microbiology 61:549-554.
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