Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ajuan Niu"'
Publikováno v:
Foods, Vol 12, Iss 23, p 4311 (2023)
Cinnamaldehyde (CA), a natural plant extract, possesses notable antimicrobial properties and the ability to inhibit mycotoxin synthesis. This study investigated the effects of different concentrations of gaseous CA on A. flavus and found that higher
Externí odkaz:
https://doaj.org/article/77a83be2fdd04be7be29decc92a50905
Publikováno v:
Food Control. 150:109765
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd717193f7113af5434221593697238c
https://doi.org/10.1016/j.foodcont.2023.109765
https://doi.org/10.1016/j.foodcont.2023.109765
Autor:
Yajie Wu, Fang Ma, Xinyi Pang, Yuping Chen, Ajuan Niu, Song Tan, Xing Chen, Weifen Qiu, Guangyu Wang
Publikováno v:
Food research international (Ottawa, Ont.). 157
Pseudomonas fragi is by far one of the most threatening species in the spoilage of chilled meat that is stored under aerobic conditions. The membrane protein AprD is a well-established regulator controlling protease secretion in Pseudomonas spp. Howe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c879f0011cdbf526099ef7f3e77f24d8
https://pubmed.ncbi.nlm.nih.gov/35761654
https://pubmed.ncbi.nlm.nih.gov/35761654
Publikováno v:
FEMS microbiology letters. 369(1)
Fungi often experience oxidative stress in response to the environment during growth. In this study, Aspergillus niger HY2, whose presence easily results in paddy mildew, was used to investigate the effects of different carbon sources on morphologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f01811f4322aadfd2a08c0a1bdc1313
https://pubmed.ncbi.nlm.nih.gov/36073760
https://pubmed.ncbi.nlm.nih.gov/36073760
Autor:
Ajuan, Niu, Hongying, Wu, Xinyue, Hu, Song, Tan, Yajie, Wu, Xiaoyu, Yin, Yuping, Chen, Xinyang, Sun, Guangyu, Wang, Weifen, Qiu
Publikováno v:
Food Research International. 163:112300
The antimicrobial effects of continuous treatment with essential oils (EOs) in both liquid and gaseous phases have been intensively studied. Due to their rapid volatility, the effects of EOs on microorganisms after transient treatment are also worth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f435c1c5758bccdfbae09179cdc584a
https://doi.org/10.1016/j.foodres.2022.112300
https://doi.org/10.1016/j.foodres.2022.112300
Publikováno v:
LWT. 159:113181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d751022c5311200c58b1e19f598f1cef
https://doi.org/10.1016/j.lwt.2022.113181
https://doi.org/10.1016/j.lwt.2022.113181