Labbe, R., Kinsley, M. and Wu, J. 2001. Limitations in the use of ozone to disinfect maple sap. Journal of Food Protection 64:104-107.
Heredia, N. and Labbe, R. 2001. Clostridiumperfringens in Guide to Foodborne Pathogens, R. Labbe and S. Garcia (eds.), pgs 133-141. John Wiley & Sons, New York.
Labbe, R. and Juneja, V. 2002. Clostridiumperfringens in Foodborne Diseases 2nd Edition, D. Cliver and H. Riemann, (eds.), pgs 119-126. Academic Press, San Diego, California.
Lin, Y.T. and Labbe, R. 2003. Enterotoxigencity and genetic relatedness of Clostridiumperfringens isolates from retail foods in the U.S. Applied and Environmental Microbiology, 69:1642-1646.
Labbe, R. 2003. Clostridiumperfringens: occurrence, detection, food poisoning in Encyclopedia of Food Sciences and Nutrition, 2nd Ed., B. Caballero, L. Trugo, and P. Finglas, (eds.), Elsevier Science, London.
Seaberg, A., Labbe, R. and Shetty, K. 2003. Inhibition of Listeria monocytogenes by elite clonal extracts of oregano (origanum vulgare). Food Biochemistry 17: 129-149.
Lin, Y.T., Labbe, R. and Shetty, K. 2004. Inhibition of Listeria monocytogenes in fish and meat systems using oregano and cranberry photochemical synergies. Applied and Enviromental Microbiology 70:5672-5678.
Herdia, N., Arechiga, E., Labbe, R., and Garcia, S. 2003. Stress Proteins of Clostridia perfringens type A immunoreact with antiserum from rabbits infected with gas gengrene. International Microbiology, 6: 259-261.
Vattem, D., Lin, Y.T., Labbe, R. and Shetty, K., 2004. Phenolic antioxidant mobilization in cranberry pomace by solid state bioprocessing using food grade fungus Lentis edodes and effect on antimicrobial activity against select foodborne pathogens. Innovative Food Science and Emerging Technologies. 5: 81-91.
Lin, Y., Vattem, D., Labbe, R. and Shetty, K. 2005. Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical-enriched alcoholic beverages. Process Biochemistry 40: 2059-2065.
Nolan, L. and Labbe, R. 2005. Future of Natural Products from Plants in the Struggle with Emerging Diseases: Case of Foodborne Pathogens and Leishmaniasis.Journal of Herbs, Spices and Medicinal Plants. 11:161-190.
Labbe, R. Sporulation (Morphology) of the Clostridia. In: Handbook of the Clostridia. P. Durre, (ed.), pgs. 647-658., CRC Press.
Labbe, R. and Juneja, V. 2006. Clostridium perfringens gastroenteritis. In: Foodborne Infections and Intoxications, 3rd ed, D. Cliver and H. Riemann (eds.), pgs 137-184, Elsevier.
Hsieh, P. and Labbe, R. 2007. Role of peptide source on sporulation of Clostridium perfringens. J. Food Protection, in press.
Rahmati, T. and Labbe, R. 2008. Levels and toxigenicity of Bacillus cereus and Clostridium perfringens from retail seafood. Journal of Food Protection. 71:1178-1185.
Ankolekar, C. and Labbe, R. 2009. Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice. International Journal of Food Microbiology. 128:460-466.
Ankolekar, C. and Labbe, R. 2009. Survival during cooking and growth from spores of diarrheal and emetic types of Bacillus cereus in rice. Journal of Food Protection. 72:2386-2389.
Ankolekar, C. and Labbe, R. 2010. Physical characteristics of spores of food-associated isolates of the Bacillus cereus group. Applied and Environmental Microbiology 76:982-984.
Juneja, V., Novak, J., and Labbe, R. 2010. Clostridium perfringens, pgs 53-70. In: Pathogens and toxins in foods. V. Juneja and J. Sofos, (eds.) ASM Press, Washington DC.
Labbe, R. and Grant, K. 2011. Clostridium perfringens in food service. pgs. 381-392. In: J. Hoofar (ed.) Rapid detection, characterization and enumeration of foodborne pathogens. ASM Pres, Washington Dc.
Ankolekar, C., Johnson, K, Pinto, Labbe, R., and Shetty, K. 2011. Inhibitory potential of tea polyphenolics and influence of extraction time against Helicobacter pylori and lack of inhibition of beneficial lactic acid bacteria. Journal of Medicinal Food. 14:1321-1329.
Labbe, R. and Rahmati, T. 2012. Growth of enterotoxigenic Bacillus cereus on salmon
(Oncorhyncus nerka). Journal of Food Protection. 75:1153-1156.
Ankolekar, C., Johnson, K., Pinto, M., Johnson, D., Labbe, R.., Greene, D., and Shetty, K. 2012. Fermentation of whole apple juice using Lactobacillus acidophilus for potential dietary management of hyperglycemia, hypertension, and modulation of beneficial bacterial responses. Journal of Food Biochemistry 36:718-738.
Haghayeghi, K., Shetty, K. and Labbe, R. 2013. Inhibition of foodborne pathogens by pomegranate juice. Journal of Medicinal Food. 16:4567-470.
Labbe, R., Juneja, V., and Blaschek, H. 2014. Clostridium perfringens. pgs 463-467, In: C. Batt and M. Tortorello (eds.), Encyclopedia of Food Microbiology, 2nd ed., Elsevier.
Labbe, R. and Juneja, V. 2014. Clostridium perfringens. pgs. 335-339. In: M. Dikeman and C. Devine (eds.), Encyclopedia of Meat Science, Elsevier.
Hariram, U. and Labbe, R. 2014. Levels and toxigenicity of Bacillus cereus and Bacillus thuringiensis in U.S. retail spices, Journal of Food Protection. 78590-596.
Labbe, R. 2015. Clostridium perfringens. In: Compendium of Methods for the Microbiological Examination of Foods, 5th ed., American Public Health Association, in press.