相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Plant antimicrobial polyphenols as potential natural food preservatives
Lynda Bouarab Chibane et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Antibacterial and anti-biofilm activities of peppermint essential oil against Staphylococcus aureus
Jiamu Kang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana
Kennedy Bomfeh et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Bacteriocinogenic Lactococcus lactis subsp. lactis 3MT isolated from freshwater Nile Tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pate
Pierre Marie Kaktcham et al.
ARCHIVES OF MICROBIOLOGY (2019)
Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers
Ali Ehsani et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Antimicrobial Activity and Action Approach of the Olive Oil Polyphenol Extract Against Listeria monocytogenes
Ling Guo et al.
FRONTIERS IN MICROBIOLOGY (2019)
Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria
Saleha Akter et al.
FOODS (2019)
Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage
Shuai Zhuang et al.
FOOD MICROBIOLOGY (2019)
From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation
Sofia Belen Delcarlo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
Xue Zhao et al.
FOOD CHEMISTRY (2019)
Phenolic acids derived from rice straw generate peroxides which reduce the viability of Staphylococcus aureus cells in biofilm
Shouqing Cui et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Current advancements in chitosan-based film production for food technology; A review
Muhammad Mujtaba et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Enhancement of antifungal and mycotoxin inhibitory activities of food-grade thyme oil nanoemulsions with natural emulsifiers
Jing Wan et al.
FOOD CONTROL (2019)
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action
Jiajia Rao et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Biopreservative Efficacy of Bacteriocin GP1 of Lactobacillus rhamnosus GP1 on Stored Fish Filets
A. P. Sarika et al.
FRONTIERS IN NUTRITION (2019)
Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage
Fatemeh Sadat Nazeri et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage
Berna Ozalp Ozen et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
A novel screen-printed mast cell-based electrochemical sensor for detecting spoilage bacterial quorum signaling molecules (N-acyl-homoserine-lactones) in freshwater fish
Donglei Jiang et al.
BIOSENSORS & BIOELECTRONICS (2018)
Functions and emerging applications of bacteriocins
Michael L. Chikindas et al.
CURRENT OPINION IN BIOTECHNOLOGY (2018)
Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life
Meritaine da Rocha et al.
FOOD HYDROCOLLOIDS (2018)
Antimicrobial and antioxidant features of 'Gabsi' pomegranate peel extracts
Samira Kharchoufi et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Antifungal, antioxidant and cytotoxic activities of chitosan nanoparticles and its use as an edible coating on vegetables
K. Divya et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage
Enayat Berizi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging
Azam Ashrafi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets
Ignacio Echeverria et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage
Zhan Huang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Emerging Chitosan-Based Films for Food Packaging Applications
Hongxia Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Preparation of Chitosan/Rosemary Extract Nanoparticles and their Application for Inhibiting Lipid Oxidation in Grass Carp (Ctenopharyngodon idellus) during Cold Storage
Miaomiao Wu et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2018)
Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna
Chrysoula Sofra et al.
JOURNAL OF FOOD ENGINEERING (2018)
Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets
Zafer Ceylan et al.
JOURNAL OF FOOD ENGINEERING (2018)
Antibacterial mechanisms of Zataria multiflora Boiss. essential oil against Lactobacillus curvatus
Esmaeil Ziaee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets
Weerapong Woraprayote et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Antibacterial effects of cinnamon (Cinnamomum zeylanicum) bark essential oil on Porphyromonas gingivalis
Yue Wang et al.
MICROBIAL PATHOGENESIS (2018)
Protective Effect of an Edible Tomato Plant Extract/Chitosan Coating on the Quality and Shelf Life of Sierra Fish Fillets
H. E. Ramirez-Guerra et al.
JOURNAL OF CHEMISTRY (2018)
Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme
Tiantian Wu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
The Impact of Quinoa (Chenopodium quinoa Willd.) Ethanolic Extracts in the Icing Medium on Quality Loss of Atlantic Chub Mackerel (Scomber colias) Under Chilling Storage
Jose M. Miranda et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2018)
Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland
Mirja Hokkanen et al.
JOURNAL OF CHEMISTRY (2018)
Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension
Maria-Ioana Socaciu et al.
COATINGS (2018)
Bacteriocins as food preservatives: Challenges and emerging horizons
Eldin Maliyakkal Johnson et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review
Hui Hong et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Fish consumption and frying of fish in relation to type 2 diabetes incidence: a prospective cohort study of Swedish men
Alice Wallin et al.
EUROPEAN JOURNAL OF NUTRITION (2017)
Potential use of bovine lactoferrin as adjuvant for the modulation of the specific immune response in rainbow trout (Oncorhynchus mykiss W.)
Stefano Cecchini et al.
AQUACULTURE INTERNATIONAL (2017)
Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage
Xiao Feng et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Effect of Chitosan Edible Coating Enriched with Eucalyptus Essential Oil and -Tocopherol on Silver Carp Fillets Quality During Refrigerated Storage
Faranak Valipour Kootenaie et al.
JOURNAL OF FOOD SAFETY (2017)
Evaluation of Allium paradoxum (MB) G. Don. and Eryngium caucasicum trauve. Extracts on the shelf-life and quality of silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage
Sara Raeisi et al.
JOURNAL OF FOOD SAFETY (2017)
Physiological and immune response of juvenile rainbow trout to dietary bovine lactoferrin
Trinh Dinh Khuyen et al.
FISH & SHELLFISH IMMUNOLOGY (2017)
Health risk/benefit information for consumers of fish and shellfish: FishChoice, a new online tool
Lolita Vilavert et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food
M. C. Pina-Perez et al.
FOOD CHEMISTRY (2017)
Essential oils as food eco-preservatives: Model system studies on the effect of temperature on limonene antibacterial activity
Katarzyna Hac-Wydro et al.
FOOD CHEMISTRY (2017)
Chemical composition, antibacterial activity of Cyperus rotundus rhizomes essential oil against Staphylococcus aureus via membrane disruption and apoptosis pathway
Liang-Liang Zhang et al.
FOOD CONTROL (2017)
Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker
Tiantian Wu et al.
FOOD CONTROL (2017)
Addition of phytochemical-rich plant extracts mitigate the antimicrobial activity of essential oil/wine mixtures against Escherichia coli O157:H7 but not against Salmonella enterica
Mendel Friedman et al.
FOOD CONTROL (2017)
Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage
Zhan Huang et al.
FOOD CONTROL (2017)
Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C
Xiaochang Liu et al.
FOOD MICROBIOLOGY (2017)
Development of active films poly (butylene adipate co-terephthalate) - PBAT incorporated with oregano essential oil and application in fish fillet preservation
Lucas Guimaraes Cardoso et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Mild thermal treatment and in-vitro digestion of three forms of bovine lactoferrin: Effects on functional properties
Bo Wang et al.
INTERNATIONAL DAIRY JOURNAL (2017)
Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets
Mohammed S. Alsaggaf et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production
Natan V. B. Meira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage
Yuemei Zhang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Control of Listeria Monocytogenes and Escherichia coli O-157:H-7 Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil
Fateme Sharifi et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2017)
Effects of Tea Polyphenol Combined with Nisin on the Quality of Weever (Lateolabrax japonicus) in the Initial Stage of Fresh-Frozen or Chilled Storage State
Jian Ju et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2017)
Effect of Rosmarinus officinalis Essential Oil and Nisin on Streptococcus iniae and Lactococcus garvieae in a Food Model System
Laleh Roomiani et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2017)
Effect of tea polyphenol and nisin on the quality of tortoise (Trachemys scripta elegans) meat during chilled storage
Anshu Yang et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon
Noelle K. Lebow et al.
JOURNAL OF FOOD SCIENCE (2017)
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets
Clemencia Chaves Lopez et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Inhibition of Shewanella spp. growth by Syzygium australe and Syzygium luehmannii extracts: natural methods for the prevention of fish spoilage
Shweta Murhekar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets
Hosein Rostami et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Rapid detection of Lactococcus lactis isolates producing the lantibiotics nisin, lacticin 481 and lacticin 3147 using MALDI-TOF MS
Tomas Garcia-Cayuela et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2017)
Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid
Ricard Bou et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
Esen Alp Erbay et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of steroidal saponins from Agave on the polysaccharide cell wall composition of Saccharomyces cerevisiae and Kluyveromyces marxianus
Montserrat Alcazar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of collagen-lysozyme coating on fresh-salmon fillets preservation
Zhe Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Efficacy of whey protein coating incorporated with lactoperoxidase and α-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration
Sajad Shokri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review
Mduduzi Paul Mokoena
MOLECULES (2017)
Combination of glazing, nisin treatment and radiation processing for shelf-life extension of seer fish (Scomberomorous guttatus) steaks
Aarti S. Kakatkar et al.
RADIATION PHYSICS AND CHEMISTRY (2017)
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products
Abdo Hassoun et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Pediococcus spp.: An important genus of lactic acid bacteria and pediocin producers
Maria Carolina W. Porto et al.
BIOTECHNOLOGY ADVANCES (2017)
Omega-3 Polyunsaturated Fatty Acid (Fish Oil) Supplementation and the Prevention of Clinical Cardiovascular Disease: A Science Advisory From the American Heart Association
David S. Siscovick et al.
CIRCULATION (2017)
Review of flavonoids: A diverse group of natural compounds with anti-Candida albicans activity in vitro
Dalia Seleem et al.
ARCHIVES OF ORAL BIOLOGY (2017)
Antimicrobials from Mushrooms for Assuring Food Safety
Heng-Sheng Shen et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Recent advances for the production and recovery methods of lysozyme
Duygu Ercan et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2016)
Nisin as a Food Preservative: Part 1: Physicochemical Properties, Antimicrobial Activity, and Main Uses
Adem Gharsallaoui et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage
Hoda Alipour Mazandrani et al.
FOOD SCIENCE & NUTRITION (2016)
Sulfated polysaccharide fraction from marine algae Solieria filiformis: Structural characterization, gastroprotective and antioxidant effects
Willer M. Sousa et al.
CARBOHYDRATE POLYMERS (2016)
In vitro toxicity of reuterin, a potential food biopreservative
Maria L. Fernandez-Cruz et al.
FOOD AND CHEMICAL TOXICOLOGY (2016)
Advances in characterisation and biological activities of chitosan and chitosan oligosaccharides
Pan Zou et al.
FOOD CHEMISTRY (2016)
Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea)
Hui Guohua et al.
FOOD CHEMISTRY (2016)
The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
S. Van Haute et al.
FOOD CONTROL (2016)
Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging
Peng Wen et al.
FOOD CONTROL (2016)
Calamus leptospadix Griff. a high saponin yielding plant with antimicrobial property
Bitupon Borah et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Contamination of salmon fillets and processing plants with spoilage bacteria
Trond Moretro et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel
P. Viji et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension
Sara Raeisi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Optimization of Growth and Bacteriocin Activity of the Food Bioprotective Carnobacterium divergens V41 in an Animal Origin Protein Free Medium
Anne Brillet-Viel et al.
FRONTIERS IN MARINE SCIENCE (2016)
Seafood Safety and Quality: The Consumer's Role
Doris T. Hicks
FOODS (2016)
Physicochemical properties and antioxidant activities of polysaccharide from floral mushroom cultivated in Huangshan Mountain
Jun-Hui Wang et al.
CARBOHYDRATE POLYMERS (2015)
Insights from an international stakeholder consultation to identify informational needs related to seafood safety
Alice Tediosi et al.
ENVIRONMENTAL RESEARCH (2015)
A demand analysis for the Japanese cod markets with unknown structural changes
Hiroki Wakamatsu et al.
FISHERIES SCIENCE (2015)
The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets
Luyun Cai et al.
FOOD CONTROL (2015)
Essential oils as antimicrobials in food systems - A review
Juliany Rivera Calo et al.
FOOD CONTROL (2015)
Development and validation of a stochastic model for potential growth of Listeria monocytogenes in naturally contaminated lightly preserved seafood
Ole Mejlholm et al.
FOOD MICROBIOLOGY (2015)
Therapeutic potential of flavonoids and their mechanism of action against microbial and viral infections-A review
Asif Ahmad et al.
FOOD RESEARCH INTERNATIONAL (2015)
Indications for Omega-3 Long Chain Polyunsaturated Fatty Acid in the Prevention and Treatment of Cardiovascular Disease
Paul Nestel et al.
HEART LUNG AND CIRCULATION (2015)
Tragacanth gum as a natural polymeric wall for producing antimicrobial nanocapsules loaded with plant extract
Soraya Ghayempour et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil
Yasir Ali Arfat et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species
Lina Smolskaite et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms
Sandrina A. Heleno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Evaluation of the antioxidant activity of enzymatically-hydrolyzed sulfated polysaccharides extracted from red algae; Pterocladia capillacea
Daisy Fleita et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets
Mojtaba Raeisi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Assessment of the Antimicrobial Activity of Algae Extracts on Bacteria Responsible of External Otitis
Gianluca Pane et al.
MARINE DRUGS (2015)
Natural food additives: Quo vadis?
Marcio Carocho et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C
Ramin Heydari et al.
FOOD SCIENCE & NUTRITION (2015)
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 A°C)
Sajad Shokri et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage
Stephane Chaillou et al.
ISME JOURNAL (2015)
THE EFFECTS OF BLACK CUMIN, BLACK CARAWAY EXTRACTS AND THEIR COMBINATION ON SHELF LIFE EXTENSION OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) DURING REFRIGERATED STORAGE
Soheyl Eskandari et al.
JOURNAL OF FOOD SAFETY (2015)
Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C
Shabnam Behnam et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation
Mohammad Sedigh Jasour et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives
Marcio Carocho et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Antibacterial Activities of Flavonoids: Structure-Activity Relationship and Mechanism
Yixi Xie et al.
CURRENT MEDICINAL CHEMISTRY (2014)
Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties
Deysi Cando et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon
Raquel Montiel et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
Mengsha Gao et al.
FOOD CONTROL (2014)
Natural products as antimicrobial agents
Rabin Gyawali et al.
FOOD CONTROL (2014)
Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: Reuterin and nisin
Sonia Garde et al.
FOOD CONTROL (2014)
Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat
Esmail Abdollahzadeh et al.
FOOD CONTROL (2014)
Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation
Ce Shi et al.
FOOD CONTROL (2014)
Antimicrobial activity of reuterin produced by Lactobacillus reuteri on Listeria monocytogenes in cold-smoked salmon
R. Montiel et al.
FOOD MICROBIOLOGY (2014)
Effects of high pressure processing on lipid oxidation: A review
Lice Gabriela Medina-Meza et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets
Mohammad Jouki et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp
Mehdi Abdollahi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage
Bibiana Garcia-Soto et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2014)
A bacteriocin-like substance produced from Lactobacillus pentosus 39 is a natural antagonist for the control of Aeromonas hydrophila and Listeria monocytogenes in fresh salmon fillets
Immacolata Anacarso et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Functionality of liquid smoke as an all-natural antimicrobial in food preservation
Jody M. Lingbeck et al.
MEAT SCIENCE (2014)
Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation
Satrijo Saloko et al.
FOOD BIOSCIENCE (2014)
Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation
Jiulin Wu et al.
FOOD PACKAGING AND SHELF LIFE (2014)
Perceptions and preference for fresh seafood in an Australian context
Alexandra McManus et al.
INTERNATIONAL JOURNAL OF CONSUMER STUDIES (2014)
The two peptide lantibiotic lacticin 3147 acts synergistically with polymyxin to inhibit Gram negative bacteria
Lorraine A. Draper et al.
BMC MICROBIOLOGY (2013)
Functional properties of saponins from sisal (Agave sisalana) and jua (Ziziphus joazeiro): Critical micellar concentration, antioxidant and antimicrobial activities
Bernardo Dias Ribeiro et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2013)
Novel biotechnological applications of bacteriocins: A review
Eduardo Marcos Balciunas et al.
FOOD CONTROL (2013)
Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
Pablo R. Salgado et al.
FOOD HYDROCOLLOIDS (2013)
The Hurdle Effect of Bunium persicum Essential Oil, Smoke and NaCl for Controlling the Listeria monocytogenes Growth in Fish Model Systems
Soghra Rabiey et al.
JOURNAL OF FOOD SAFETY (2013)
Seafood biopreservation by lactic acid bacteria - A review
Mahdi Ghanbari et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Chemistry and Biological Activities of Flavonoids: An Overview
Shashank Kumar et al.
SCIENTIFIC WORLD JOURNAL (2013)
Effects of tea polyphenols, lysozyme and chitosan on improving preservation quality of pomfret fillet
Jianbing Shi et al.
ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4 (2013)
Antimicrobial activity of some potential active compounds against food spoilage microorganisms
Saroat Rawdkuen et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2012)
Isolation of a Bacteriocin-Producing Lactococcus lactis and Application of Its Bacteriocin to Manage Spoilage Bacteria in High-Value Marine Fish Under Different Storage Temperatures
A. R. Sarika et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2012)
Antimicrobial effect of a crude sulfated polysaccharide from the red seaweed Gracilaria ornata
Rodrigo das Neves dos Santos Amorim et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2012)
Effects of dietary bovine lactoferrin on growth, physiological performance, iron metabolism and non-specific immune responses of Siberian sturgeon Acipenser baeri
K. Eslamloo et al.
FISH & SHELLFISH IMMUNOLOGY (2012)
Applications of Chitosan in the Seafood Industry and Aquaculture: A Review
Alireza Alishahi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation
K. H. Sabeena Farvin et al.
FOOD CHEMISTRY (2012)
Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage
Tingting Li et al.
FOOD CHEMISTRY (2012)
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
Tingting Li et al.
FOOD CONTROL (2012)
Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging
Alberto Barbiroli et al.
FOOD CONTROL (2012)
Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon
Raquel Montiel et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application
Pradeep Singh Negi
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Effect of Liquid Smoke Dipping and Packaging Method on the Keeping Quality of Raw and Cooked Chub Mackerel (Scomber japonicus) Fillets
Kyriaki Chatzikyriakidou et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2012)
GROWTH RESPONSE OF VIBRIO PARAHAEMOLYTICUS AND LISTERIA MONOCYTOGENES IN SALTED FISH FILLETS AS AFFECTED BY ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL, NISIN, AND THEIR COMBINATION
Hassan Ekhtiarzadeh et al.
JOURNAL OF FOOD SAFETY (2012)
Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species
Minia Sanjuas Rey et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Antimicrobial Potential of Australian Macrofungi Extracts Against Foodborne and Other Pathogens
Neeraj Bala et al.
PHYTOTHERAPY RESEARCH (2012)
Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components
Morten Hyldgaard et al.
FRONTIERS IN MICROBIOLOGY (2012)
Assessment of phytochemical content, polyphenolic composition, antioxidant and antibacterial activities of Leguminosae medicinal plants in Peninsular Malaysia
Yik Ling Chew et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2011)
Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage
Chodsana Sriket et al.
FOOD CHEMISTRY (2011)
Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
V. M. Ocano-Higuera et al.
FOOD CHEMISTRY (2011)
Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets
Fatih Ozogul et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Effects of Chitin and Its Derivative Chitosan on Postharvest Decay of Fruits: A Review
Hongyin Zhang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)
Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum-Packaged Rainbow Trout Stored at 4 ± 1 °C
Samaneh Pezeshk et al.
JOURNAL OF FOOD SCIENCE (2011)
Extracts of Edible and Medicinal Plants Damage Membranes of Vibrio cholerae
Eduardo Sanchez et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Microbial antagonists to food-borne pathogens and biocontrol
Antonio Galvez et al.
CURRENT OPINION IN BIOTECHNOLOGY (2010)
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Seyed Mahdi Ojagh et al.
FOOD CHEMISTRY (2010)
Food allergen advisory labeling and product contamination with egg, milk, and peanut
Lara S. Ford et al.
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY (2010)
Review of Antimicrobial and Antioxidative Activities of Chitosans in Food
Mendel Friedman et al.
JOURNAL OF FOOD PROTECTION (2010)
Cinnamon and nisin in alginate-calcium coating maintain quality of fresh northern snakehead fish fillets
Fei Lu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Chitosan application for active bio-based films production and potential in the food industry: Review
Mohammed Aider
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Sensitivity of Escherichia coli to Seaweed (Ascophyllum nodosum) Phlorotannins and Terrestrial Tannins
Y. Wang et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2009)
Perspectives for chitosan based antimicrobial films in food applications
P. K. Dutta et al.
FOOD CHEMISTRY (2009)
Characterization of anti-Listeria bacteriocins isolated from shellfish: Potential antimicrobials to control non-fermented seafood
Ana Luisa Pinto et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications
Maria Papagianni et al.
MICROBIAL CELL FACTORIES (2009)
Fish gelatin: a renewable material for developing active biodegradable films
M. C. Gomez-Guillen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Nisin biotechnological production and application: a review
Luciana Juncioni de Arauz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Biological effects of essential oils - A review
F. Bakkali et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin
S. Datta et al.
JOURNAL OF FOOD SCIENCE (2008)
Effect of a filtered wood smoke treatment compared to various gas treatments on aerobic bacteria in yellowfin tuna steaks
Hordur G. Kristinsson et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Biopreservative effect of pediocin ACCEL on refrigerated seafood
Li-Jung Yin et al.
FISHERIES SCIENCE (2007)
Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10°C
Ulrike Lyhs et al.
FOOD MICROBIOLOGY (2007)
Applications of chitosan for improvement of quality and shelf life of foods: A review
H. K. No et al.
JOURNAL OF FOOD SCIENCE (2007)
Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system
Seacheol Min et al.
JOURNAL OF FOOD ENGINEERING (2007)
Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon
Khalid Ibrahim Sallam
FOOD CONTROL (2007)
Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods
I. Fernandez-Segovia et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
The effect of reuterin on the lag time of single cells of Listeria innocua grown on a solid agar surface at different pH and NaCl concentrations
Maria Rasch et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets
Hordur G. Kristinsson et al.
JOURNAL OF FOOD SCIENCE (2007)
Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review
Elisa Tripoli et al.
FOOD CHEMISTRY (2007)
Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes
Antonios E. Goulas et al.
FOOD CHEMISTRY (2007)
Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA
Cigdem Mecitoglu Gucbilmez et al.
FOOD RESEARCH INTERNATIONAL (2007)
Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment
Vanesa Losada et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage
A. Lugasi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Bactericidal and antifungal activities of a low molecular weight chitosan and its N-/2(3)-(dodec-2-enyl)succinoyl/-derivatives
Vladimir E. Tikhonov et al.
CARBOHYDRATE POLYMERS (2006)
A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds
Barakat S. M. Mahmoud et al.
FOOD CHEMISTRY (2006)
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus):: biochemical and sensory attributes
AE Goulas et al.
FOOD CHEMISTRY (2005)
Bacteriocins: Developing innate immunity for food
PD Cotter et al.
NATURE REVIEWS MICROBIOLOGY (2005)
Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials
RA Holley et al.
FOOD MICROBIOLOGY (2005)
Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage
M Pazos et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince
M Serdaroglu et al.
JOURNAL OF FOOD QUALITY (2005)
Effects of lactic acid bacteria cultures on pathogenic microbiota from fish
JA Vázquez et al.
AQUACULTURE (2005)
Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature
M Dondero et al.
FOOD CHEMISTRY (2004)
Biodiversity of Listeria monocytogenes sensitivity to bacteriocin-producing Carnobacterium strains and application in sterile cold-smoked salmon
A Brillet et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination
B Kilinc et al.
FOOD CHEMISTRY (2004)
Determination of the shelf life of marinated sardine (Sardina pilchardus) stored at 4 degrees C
N Gokoglu et al.
FOOD CONTROL (2004)
Lactoferrin - a multifunctional protein with antimicrobial properties
S Farnaud et al.
MOLECULAR IMMUNOLOGY (2003)
Potential applications of high pressure for improvement in salmon quality
R Lakshmanan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)
Activity of smoke wood condensates against Aeromonas hydrophila and Listeria monocytogenes in vacuum-packaged, cold-smoked rainbow trout stored at 4 degrees C
E Sunen et al.
FOOD RESEARCH INTERNATIONAL (2003)
Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocin-coated plastic packaging film
YM Kim et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 degrees C
R Pacheco-Aguilar et al.
JOURNAL OF FOOD SCIENCE (2000)
分享论文
