Zobrazeno 1 - 5
of 5
pro vyhledávání: '"David Joseph Sullivan"'
Autor:
Ana B. Hernandez, Enda Cummins, Joseph P. Kerry, Malco C. Cruz-Romero, Michael A. Morris, David Joseph Sullivan
Publikováno v:
Food Packaging and Shelf Life. 25:100522
The objectives of this study were to investigate the effectiveness of aerosolisation as a novel method for coating natural antimicrobials solutions of chitosan (CS), chitosan nanoparticles (CS NP) and commercially available carnosolic acid nano-solub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2913571c884416b97e397102a3ffae54
https://doi.org/10.1016/j.fpsl.2020.100522
https://doi.org/10.1016/j.fpsl.2020.100522
Autor:
Michael A. Morris, David Joseph Sullivan, Shafrina Azlin-Hasim, Enda Cummins, Joseph P. Kerry, Malco C. Cruz-Romero
Publikováno v:
Food Control. 107:106786
The objective of this study was to evaluate the antimicrobial effects of benzoic and sorbic acid salt and their nano-solubilisates against planktonic and biofilm cultures of Staphylococcus aureus, Pseudomonas fluorescens and chicken microbiota. The a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6417877d7c4e4d2250a5126d94c0afd9
https://doi.org/10.1016/j.foodcont.2019.106786
https://doi.org/10.1016/j.foodcont.2019.106786
Autor:
Timothy W. Collins, Michael A. Morris, David Joseph Sullivan, Malco C. Cruz-Romero, Enda Cummins, Joseph P. Kerry
The objectives of this study were to evaluate the effects of the initial concentrations of chitosan (CS) and sodium tripolyphosphate (TPP), the CS:TPP mass ratio, the CS molecular weight (MW) and pH on the synthesis of CS nanoparticles (CS NPs). The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a46b955a60e9c479ab6ff56e6cdfb53
https://hdl.handle.net/10468/6126
https://hdl.handle.net/10468/6126
Autor:
Shekhar Agnihotri, Abdellah Ajji, Steven Arcidiacono, Nury Ardila, Hermawan D. Ariyanto, Mounia Arkoun, Shafrina Azlin-Hasim, Maria Bădiceanu, Jaya Bajpai, Anil K. Bajpai, Arnau Bassegoda, Sergiu Bazgan, Cara Both, Idris Cerkez, Anupama Chaturvedi, Ying-Hung Chen, Malco Cruz-Romero, Enda Cummins, Imre Dékány, Navneet K. Dhiman, Ana M. Díez-Pascual, Nicolae Enaki, Shaun Filocamo, Aharon Gedanken, Thomas Grethe, Mohammad M. Hassan, Ju-Liang He, Marie-Claude Heuzey, Kristina Ivanova, László Janovák, Anika Joßen, Joseph P. Kerry, Susanna S.J. Leong, Kaiyang Lim, Boris Mahltig, Pietro Mandracci, Rajarathinam Manjumeena, Cristian N. Mihailescu, Ion N. Mihailescu, Biswajit Mishra, Michael A. Morris, Federico Mussano, Elisabeth Nagy, Pranav Nawani, Tze L. Neoh, Tatiana Paslari, Ilana Perelshtein, Nina Perkas, Laura Place, Aurelia Profir, Maike Rabe, Carmen Ristoscu, Anamika Singh, Robert Stote, David Joseph Sullivan, Szabolcs P. Tallósy, Fikret Terzioglu, Atul Tiwari, Anuj Tripathi, Tzanko Tzanov, Hayriye Ünal, Dana Walters, Guangshun Wang, Ahmet Yemenicioğlu, Hidefumi Yoshii
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4744ac89f47ccc489cda9a9fe3a81f5d
https://doi.org/10.1016/b978-0-12-811982-2.01002-7
https://doi.org/10.1016/b978-0-12-811982-2.01002-7
Autor:
Michael A. Morris, David Joseph Sullivan, Joseph P. Kerry, Malco C. Cruz-Romero, Shafrina Azlin-Hasim, Enda Cummins
Consumer demand for fresh-like, sustainable, minimally processed, and clean label food products has been increasing significantly. However, removing chemical preservative and additives from food products significantly reduces their shelf life. To add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6fcd06cfc1e69d66c9d77dc2b31b105
https://doi.org/10.1016/b978-0-12-811982-2.00011-1
https://doi.org/10.1016/b978-0-12-811982-2.00011-1