2009

1. Fisher, K. and Phillips, C. (2009) In vitro inhibition of vancomycin-susceptible and vancomycin-resistant Enterococcus faecium and E. faecalis in the presence of citrus essential oils. British Journal of Biomedical Science. 66(4), pp. 180-185. 0967-4845.
2. Fisher, K., Phillips, C. and McWatt, L. (2009) The use of an antimicrobial citrus vapour to reduce Enterococcus sp. on salad products. International Journal of Food Science & Technology. 44(9), pp. 1748-1754. 0950-5423.
3. Fisher, K. and Phillips, C. (2009) The ecology, epidemiology and virulence of Enterococcus. Microbiology. 155(6), pp. 1749-1757. 1350-0872.
4. Fisher, K. and Phillips, C. (2009) The mechanism of action of a citrus oil blend against Enterococcus faecium and Enterococcus faecalis. Journal Of Applied Microbiology. 106(4), pp. 1343-1349. 1364-5072.

2008

1. Fisher, K. and Phillips, C. (2008) The use of ozonated water to inhibit pathogenic bacteria. Poster presented to: Society for Applied Microbiology Summer Conference, Belfast, Ireland, 7-10 July 2008.
2. Fisher, K. and Phillips, C. (2008) The mechanism of action of a citrus oil blend against Enterococcus sp. Paper presented to: American Society for Microbiology (ASM) Conference, Boston, USA, June 2008.
3. Fisher, K. and Phillips, C. (2008) Potential antimicrobial uses of essential oils in food: is citrus the answer? Trends in Food Science & Technology. 19(3), pp. 156-164. 0924-2244.
4. Fisher, K. (2008) The antimicrobial effect of orange, lemon and bergamot esential oils against Enterococcus sp. Doctoral thesis. The University of Northampton.

2007

1. Fisher, K. and Phillips, C. (2007) The use of hurdle technology (citrus essential oils, temperature and pH) to control the growth of Enterococcus spp. Paper presented to: 107th General Meeting of American Society for Microbiology, Toronto, Canada, 21 - 25 May 2007.
2. Fisher, K., Rowe, C. and Phillips, C. (2007) The survival of three strains of Arcobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food. Letters in Applied Microbiology. 44(5), pp. 495-499. 1472-765X.

2006

1. Fisher, K. and Phillips, C. (2006) The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli 0157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of Applied Microbiology. 101(6), pp. 1232-1240. 1365-2672.