Publications

· Sheikh Zeinoddin, M., Hill, S.E. and C. E. D. Rees, Maillard reaction: A new cahpter in a century old story, 9th ISS conference in Europe, Birmingham, UK, 29-30 June, 2002.

· Mahmoud Sheikh-Zeinoddin, Tania M. Perehinec, Sandra E. Hill and Catherine E.D. Rees. MAILLARD REACTION DURING COOKING OF MEAT PRODUCTS CAUSES SUPPRESSION OF VIRULENCE GENE EXPRESSION IN LISTERIA MONOCYTOGENES. XIV International Symposium On Problems of Listeriosis (ISOPOL), Institute for Medical Microbiology and Hygiene, Fac. Clin. Medicine Mannheim, Univ. of Heidelberg, Mannheim, Germany, May 2001.

· Sheikh Zeinoddin, M. et al..2000. Maillard reaction causes supression of virulence gene expression in Listeria monocytogenes.Int. J. Food Microbiology.61:41-49.

· Sheikh Zeinoddin, M., Hill, S.E. and C. E. D. Rees, Maillard reaction products reduce the pathogenicity of the Listeria monocytogenes in food, 7th ISS conference in Europe, Manchester, UK, May 2000.

· Sheikh Zeinoddin, M., Hill, S.E. and C. E. D. Rees, Maillard reaction products reduce the pathogenicity of the Listeria monocytogenes in food, 6th ISS conference in Europe, Manchester, UK, May 1999.

· Sheikh Zeinoddin, M., Hill, S.E. and CED Rees, Maillard reaction: Its use to control bacterial pathogenicity, 5th ISS conference in Europe, Reading, UK, June, 1998