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。High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review
Shihyu Chuang et al.
FOOD CONTROL (2022)
Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality
Michelle M. Xu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Application of lactic acid bacteria for the biopreservation of meat products: A systematic review
Coral Barcenilla et al.
MEAT SCIENCE (2022)
Etiological Agents Implicated in Foodborne Illness World Wide
Heeyoung Lee et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2021)
Control of Listeria monocytogenes on ready-to-eat ham and fresh cut iceberg lettuce using a nisin containing Lactococcus lactis fermentate
Anran Dong et al.
FOOD CONTROL (2021)
Simultaneous optimization of ultrasound-assisted extraction for total flavonoid content and antioxidant activity of the tender stem of Triarrhena lutarioriparia using response surface methodology
Qingming Cao et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2021)
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Hae In Yong et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2021)
Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation
Slim Smaoui et al.
MEAT SCIENCE (2021)
Grapefruit Seed Extract as a Natural Food Antimicrobial: a Review
Terry Kim et al.
FOOD AND BIOPROCESS TECHNOLOGY (2021)
Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions
Rehana Akhter et al.
RADIATION PHYSICS AND CHEMISTRY (2021)
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Michel M. Beya et al.
ANTIOXIDANTS (2021)
Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract
Samuel Kiprotich et al.
FRONTIERS IN NUTRITION (2021)
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system
Yulin Zhu et al.
FOOD CONTROL (2021)
The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres
Renata Cegielska-Radziejewska et al.
COATINGS (2021)
Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage
Forough Motavaf et al.
FOOD SCIENCE & NUTRITION (2021)
Control of Listeria monocytogenes in sliced dry-cured Iberian ham by high pressure processing in combination with an eco-friendly packaging based on chitosan, nisin and phytochemicals from rice bran
Sara Martillanes et al.
FOOD CONTROL (2021)
Application of antimicrobial peptide mytichitin-CB in pork preservation during cold storage
De-Mei Meng et al.
FOOD CONTROL (2021)
Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging
Xue Chen et al.
FOOD RESEARCH INTERNATIONAL (2021)
Prophylactic effects of probiotics on respiratory viruses including COVID-19: a review
Na-Kyoung Lee et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2021)
Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat
Muhammad Hayat Jaspal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
Leticia Zarnott Lages et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Future of antimicrobial peptides derived from plants in food application-A focus on synthetic peptides
Laila N. Shwaiki et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Evaluating progress of chestnut quality: A review of recent developments
Riccardo Massantini et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Bacteriocin-Like Inhibitory Substance (BLIS) Activity of Enterococcus faecium DB1 Against Biofilm Formation by Clostridium perfringens
Ji Soo Lee et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2021)
Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation
Yosra Ben-Fadhel et al.
FOOD PACKAGING AND SHELF LIFE (2021)
Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein
Marie-Louise Heymich et al.
FOODS (2021)
Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions
Mohamed T. El-Saadony et al.
ITALIAN JOURNAL OF ANIMAL SCIENCE (2021)
Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham
Pamela O. S. de Azevedo et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2020)
The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage
De-Mei Meng et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1
Marta Gogliettino et al.
FRONTIERS IN MICROBIOLOGY (2020)
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products
Marjana Radunz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage
Ferda Soyer et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Antimicrobial peptides: Application informed by evolution
Brian P. Lazzaro et al.
SCIENCE (2020)
Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry
Magdalena A. Olszewska et al.
FOOD RESEARCH INTERNATIONAL (2020)
Influences of added surfactants on the water solubility and antibacterial activity of rosemary extract
Shinjae Park et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation
Eunok Choe
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data
Ngoc-Du Martin Luong et al.
MICROORGANISMS (2020)
Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating
Yao Ming et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteria
Ji-Soo Lee et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures
Marcio Moura-Alves et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Identification and antimicrobial mechanisms of a novel peptide derived from egg white ovotransferrin hydrolysates
Bin Ma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Turmeric / curcumin and health outcomes: A meta-review of systematic reviews
Vivien Rolfe et al.
EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE (2020)
Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage
Hwan Hee Yu et al.
MEAT SCIENCE (2020)
Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder
Muhammad Sajid Arshad et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil
Nompumelelo Shange et al.
MEAT SCIENCE (2019)
Bacteriocins: Classification, synthesis, mechanism of action and resistance development in food spoilage causing bacteria
Rashmi Kumariya et al.
MICROBIAL PATHOGENESIS (2019)
Expression, purification and characterization of a recombinant antimicrobial peptide Hispidalin in Pichia pastoris
De-Mei Meng et al.
PROTEIN EXPRESSION AND PURIFICATION (2019)
The use of bioactive properties of sage preparations to improve the storage stability of low-pressure mechanically separated meat from chickens
A. Cegielka et al.
POULTRY SCIENCE (2019)
Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review
Paula Borrajo et al.
FOOD ANALYTICAL METHODS (2019)
Encapsulation of Essential Oils for the Development of Biosourced Pesticides with Controlled Release: A Review
Chloe Maes et al.
MOLECULES (2019)
A critical review of analytical methods for determination of curcuminoids in turmeric
Venkata Subba Rao Kotra et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Antibacterial Effect of a Mixed Natural Preservative against Listeria monocytogenes on Lettuce and Raw Pork Loin
Hwan Hee Yu et al.
JOURNAL OF FOOD PROTECTION (2019)
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels
Branislav Sojic et al.
MEAT SCIENCE (2019)
A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer
William Crowe et al.
NUTRIENTS (2019)
Review on Natural Preservatives for Extending Fish Shelf Life
Jun Mei et al.
FOODS (2019)
Antimicrobial activity of bacteriocin-like inhibitory substance produced by Pediococcus pentosaceus: from shake flasks to bioreactor
Pamela Oliveira de Souza de Azevedo et al.
MOLECULAR BIOLOGY REPORTS (2019)
Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination
Zorica Stojanovic-Radic et al.
FOOD CONTROL (2018)
Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential
Sol Zamuz et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage
Mohammad Yousefi et al.
JOURNAL OF FOOD SAFETY (2018)
Antibacterial mechanisms of cinnamon and its constituents: A review
N. G. Vasconcelos et al.
MICROBIAL PATHOGENESIS (2018)
Assessment of sodium benzoate and potassium sorbate preservatives in some products in Kashan, Iran with estimation of human health risk
Farhad Sharafati Chaleshtori et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
The effect of oregano essential oil on microbial load and sensory attributes of dried meat
Helga Hernandez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage
Juliano Vinicius Tosati et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Making sense of the clean label trends: A review of consumer food choice behavior and discussion of industry implications
Daniele Asioli et al.
FOOD RESEARCH INTERNATIONAL (2017)
Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion
Yogesh Kumar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
Benjamin M. Bohrer
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Active and intelligent packaging in meat industry
Zhongxiang Fang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Benzoate and Sorbate Salts: A Systematic Review of the Potential Hazards of These Invaluable Preservatives and the Expanding Spectrum of Clinical Uses for Sodium Benzoate
Joseph D. Piper et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Integration of lysozyme into chitosan nanoparticles for improving antibacterial activity
Tiantian Wu et al.
CARBOHYDRATE POLYMERS (2017)
Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative
Remi Przybylski et al.
FOOD CHEMISTRY (2016)
Antibacterial and antifungal activities of thymol: A brief review of the literature
Anna Marchese et al.
FOOD CHEMISTRY (2016)
Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems
Na-Kyoung Lee et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2016)
The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat
Na-Kyoung Lee et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures
M. A. Khaleque et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Bacteriocins from lactic acid bacteria and their applications in meat and meat products
Weerapong Woraprayote et al.
MEAT SCIENCE (2016)
Lactoferrin from Milk: Nutraceutical and Pharmacological Properties
Francesco Giansanti et al.
PHARMACEUTICALS (2016)
Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin
Maria de Alba et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Nisin and its usage in breweries: a review and discussion
K. Mueller-Auffermann et al.
JOURNAL OF THE INSTITUTE OF BREWING (2015)
Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage
Na-Kyoung Lee et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
Principles and Application of High Pressure-Based Technologies in the Food Industry
V. M. (Bala) Balasubramaniam et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Preventive and protective properties of rosemary (Rosmarinus officinalis L.) in obesity and diabetes mellitus of metabolic disorders: a brief review
Rashin Sedighi et al.
CURRENT OPINION IN FOOD SCIENCE (2015)
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria
Arturas Stimbirys et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
Tolga Kahraman et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2015)
Characterization of a novel antimicrobial peptide with chiting-biding domain from Mytilus coruscus
Chuan-li Qin et al.
FISH & SHELLFISH IMMUNOLOGY (2014)
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface
Franco P. Rivas et al.
MEAT SCIENCE (2014)
Antimicrobial effect of turmeric (Curcuma longa) on chicken breast meat contamination
TC Lourenço et al.
Brazilian Journal of Poultry Science (2013)
Enhancing antibacterial activity of surface-grafted chitosan with immobilized lysozyme on bioinspired stainless steel substrates
Shaojun Yuan et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2013)
Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef
Radka Hulankova et al.
MEAT SCIENCE (2013)
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)
Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets
Ana Del Olmo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Microcin Amyloid Fibrils A Are Reservoir of Toxic Oligomeric Species
Mohammad Shahnawaz et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2012)
Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite
Thales Leandro Coutinho de Oliveira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Consumers' knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives
Soon-Mi Shim et al.
FOOD CONTROL (2011)
Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite
Thales Leandro Coutinho de Oliveira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes
S. H. Moon et al.
POULTRY SCIENCE (2011)
Microbial antagonists to food-borne pathogens and biocontrol
Antonio Galvez et al.
CURRENT OPINION IN BIOTECHNOLOGY (2010)
The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters
Juan C. Nieto-Lozano et al.
FOOD CONTROL (2010)
Synergic Antimicrobial Activity of Lysozyme, Nisin, and EDTA against Listeria Monocytogenes in Ostrich Meat Patties
Marianna Mastromatteo et al.
JOURNAL OF FOOD SCIENCE (2010)
Preservation technologies for fresh meat - A review
G. H. Zhou et al.
MEAT SCIENCE (2010)
Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5 °C
Kuk-Hwan Seol et al.
MEAT SCIENCE (2009)
Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications
Maria Papagianni et al.
MICROBIAL CELL FACTORIES (2009)
Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat
C. Dortu et al.
LETTERS IN APPLIED MICROBIOLOGY (2008)
Synergistic effect of chitooligosaccharides and lysozyme for meat preservation
M. S. Rao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Influence of Zinc, Sodium Bicarbonate, and Citric Acid on the Antibacterial Activity of Ovotransferrin Against Escherichia coli O157:H7 and Listeria monocytogenes in Model Systems and Ham
K. Y. Ko et al.
POULTRY SCIENCE (2008)
Bacteriocins from lactic acid bacteria: Purification, properties and use as biopreservatives
Jose Luis Parada et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2007)
The effect of grapefruit extract and temperature abuse on growth of Clostridium perfringens from spore inocula in marinated, sous-vide chicken products
Vijay K. Juneja et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2006)
Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system
RM Elliot et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Lactoferrin - a multifunctional protein with antimicrobial properties
S Farnaud et al.
MOLECULAR IMMUNOLOGY (2003)
Effect of antimicrobial proteins from porcine leukocytes on Staphylococcus aureus and Escherichia coli in comminuted meats
FS Wang
MEAT SCIENCE (2003)