Ethna F. Boyd
Affiliations: | Department of Biological Sciences | University of Delaware, Newark, DE, United States |
Area:
Microbiology Biology, Biochemistry, Evolution and Development BiologyGoogle:
"Ethna Boyd"
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Publications
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| Gregory GJ, Dutta A, Parashar V, et al. (2020) Investigations of dimethylglycine (DMG), glycine betaine (GB) and ectoine uptake by a BCCT family transporter with diverse substrate specificity in species. Journal of Bacteriology |
| Regmi A, Boyd EF. (2019) Carbohydrate metabolic systems present on genomic islands are lost and gained in Vibrio parahaemolyticus. Bmc Microbiology. 19: 112 |
| McDonald ND, DeMeester KE, Lewis AL, et al. (2018) Structural and functional characterization of a modified legionaminic acid involved in glycosylation of a bacterial lipopolysaccharide. The Journal of Biological Chemistry |
| McDonald ND, Lubin JB, Chowdhury N, et al. (2016) Host-Derived Sialic Acids Are an Important Nutrient Source Required for Optimal Bacterial Fitness In Vivo. Mbio. 7 |
| Carpenter MR, Rozovsky S, Boyd EF. (2015) Pathogenicity island cross-talk mediated by recombination directionality factors (RDFs) facilitates excision from the chromosome. Journal of Bacteriology |
| Boyd EF, Carpenter MR, Chowdhury N, et al. (2015) Post-Genomic Analysis of Members of the Family Vibrionaceae. Microbiology Spectrum. 3 |
| Haines-Menges BL, Whitaker WB, Lubin JB, et al. (2015) Host Sialic Acids: A Delicacy for the Pathogen with Discerning Taste. Microbiology Spectrum. 3 |
| Lubin JB, Lewis WG, Gilbert NM, et al. (2015) Host-like carbohydrates promote bloodstream survival of Vibrio vulnificus in vivo. Infection and Immunity. 83: 3126-36 |
| Chowdhury N, Kingston JJ, Whitaker WB, et al. (2014) Sequence and expression divergence of an ancient duplication of the chaperonin groESEL operon in Vibrio species. Microbiology (Reading, England). 160: 1953-63 |
| Kalburge SS, Whitaker WB, Boyd EF. (2014) High-salt preadaptation of Vibrio parahaemolyticus enhances survival in response to lethal environmental stresses. Journal of Food Protection. 77: 246-53 |