In a recent report by risk assessment experts on the identification of food safety priorities
using the Delphi technique, foodborne viruses were recognized among the top rated food …

In his memorable book published in 1949, The Physics of High Pressure, 1 Bridgman states
that “it is a well-known result of thermodynamics that a substance is only completely …

Tobacco mosaic virus (TMV) is the best-characterized virus. Compared to most other
viruses, its structure and physical and chemical properties are well known. TMV exclusively …

Fresh produce is often a high-risk food for norovirus contamination because it can become
contaminated at both preharvest and postharvest stages and it undergoes minimal or no …

Interest in high hydrostatic pressure processing as a nonthermal pasteurization process for
foods continues to increase. Feline calicivirus (FCV), a propagable virus that is genetically …

The overall safety of a food product is an important component in the mix of considerations
for processing, distribution, and sale. With constant commercial demand for superior food …

We briefly review our studies on the folding/unfolding mechanisms of proteins. In biological
self-assembly processes such as protein folding, the number of accessible translational …

In earlier works, we showed that the entropic effect originating from the translational
displacement of water molecules plays the pivotal role in protein folding and denaturation …

We studied the pressure-induced folding/unfolding transition of staphylococcal nuclease
(SN) over a pressure range of∼ 1–3kilobars at 25° C by small-angle neutron scattering and …

Using experimentally determined structures of ubiquitin at 1 and 3000 bar, we generate
sufficiently large ensembles of model structures in the native and pressure-induced …