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Bonita Glatz
Emeritus University Professor
Retired
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Education:
Ph.D., Bacteriology, University of Wisconsin, 1975
Interests: Production of antimicrobials (acids,
bacteriocins) by beneficial microorganisms, and reduction of E.
coli in fresh apples and cider.
Email: bglatz@iastate.edu
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Publications:
- Wang, H., C. A. Reitmeier, B. A. Glatz and A. L. Carriquiry. 2003.
Mixed model analysis of sensory characteristics of irradiated apple
cider. J. Food Sci. 68:1498-1503.
- Boylston, T. D., H. Wang, C. A. Reitmeier and B. A. Glatz. 2003.
Irradiation of apple cider: impact on flavor quality. P. 281-288 in:
Quality of Fresh and Processed Foods, F. Shahidi, A. M. Spanier, C.-T.
Ho and T. Braggins, eds. Kluwer Academic/Plenum Publishers, NY.
- Boylston, T. D., H. Wang, C. A. Reitmeier, and B. A. Glatz. 2003.
Effects of processing treatment and sorbate addition on the flavor
characteristics of apple cider. J. Agric. Food Chem. 51:1924-1931.
- Cummins, A., C. Reitmeier, L. Wilson and B. Glatz. 2002. A survey
of apple cider production practices and microbial loads in cider in
the state of Iowa. Dairy, Food, Environ. Sanit. 22:745-751.
- Leversee, J. A. and B. A. Glatz. 2001. Detection of the bacteriocin
propionicin PLG-1 with the use of polyvalent anti-PLG-1 antiserum.
Appl. Environ. Microbiol. 67:2235-2239.
- Wisniewsky, M.A., B.A. Glatz, M.L. Gleason, and C.A. Reitmeier.
2000. Reduction of Escherichia coli O157:H7 counts on whole fresh
apples by treatment with sanitizers. J. Food Protect. 63:703-708.
- Gu, Z., D.A. Rickert, B.A. Glatz and C.E. Glatz. 1999. Feasibility
of propionic acid production by extractive fermentation. Lait 79:137-148.
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