Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Heymich"'
Autor:
Li, Yan, Dalabasmaz, Sevim, Gensberger-Reigl, Sabrina, Heymich, Marie-Louise, Krofta, Karel, Pischetsrieder, Monika
Publikováno v:
In Food Research International July 2023 169
Publikováno v:
Foods, Vol 10, Iss 6, p 1192 (2021)
The antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) from chickpea legumin is active against spoilage bacteria, yeast, and mold. The present study tested its effectiveness under food storage conditions and examined options to obtain a food-grade agent
Externí odkaz:
https://doaj.org/article/63e623b5794e47c695a9fd7e39fe1dc3
Publikováno v:
Foods, Vol 10, Iss 3, p 585 (2021)
The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickp
Externí odkaz:
https://doaj.org/article/4e4eb0aae8464d07967c4026b57906fc
Autor:
Yan Li, Sevim Dalabasmaz, Sabrina Gensberger-Reigl, Marie-Louise Heymich, Karel Krofta, Monika Pischetsrieder
Publikováno v:
Food Research International. 169:112832
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a4c0beb106478bbdc89030b0340e0f5
https://doi.org/10.1016/j.foodres.2023.112832
https://doi.org/10.1016/j.foodres.2023.112832
Publikováno v:
Foods
Volume 10
Issue 6
Volume 10
Issue 6
The antimicrobial peptide Leg1 (RIKTVTSFDLPALRFLKL) from chickpea legumin is active against spoilage bacteria, yeast, and mold. The present study tested its effectiveness under food storage conditions and examined options to obtain a food-grade agent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::b312392ac543554ceae36a0e41aefc93
Autor:
Heymich, Marie-Louise
Food contamination by bacteria, viruses, fungi, or parasites have significant implications for the environment and human health. According to the World Health Organization, 350,000 deaths are related to forborne diseases, like salmonellosis, campylob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2091::85c74b2427e8cfe42d852151d39ebb35
https://opus4.kobv.de/opus4-fau/files/17883/DissertationMarieLouiseHeymich.pdf
https://opus4.kobv.de/opus4-fau/files/17883/DissertationMarieLouiseHeymich.pdf
Autor:
Karin Schwaiger, Rainer A. Böckmann, Monika Pischetsrieder, Marius Trollmann, Marie-Louise Heymich, Ulrike Friedlein
Publikováno v:
Food chemistry. 347
Contamination with bacteria leads to food waste and foodborne diseases with severe consequences for the environment and human health. Aiming to reduce food spoilage and infection, the present study developed novel highly active food-grade antimicrobi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22b04cc42d48e59038868341b7381d23
https://pubmed.ncbi.nlm.nih.gov/33465691
https://pubmed.ncbi.nlm.nih.gov/33465691
Akademický článek
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Akademický článek
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Autor:
K. Antonova, Alena Soboleva, Tatiana Leonova, Elena Lukasheva, Galina Smolikova, Tahir Mehmood, Sergei Medvedev, Monika Pischetsrieder, Maria Vikhnina, Andrej Frolov, Mikhail Bankin, Sabrina Gensberger-Reigl, Marie Louise Heymich
Publikováno v:
International Journal of Molecular Sciences, Vol 20, Iss 15, p 3659 (2019)
International Journal of Molecular Sciences
Volume 20
Issue 15
International Journal of Molecular Sciences
Volume 20
Issue 15
Seeds represent the major source of food protein, impacting on both human nutrition and animal feeding. Therefore, seed quality needs to be appropriately addressed in the context of viability and food safety. Indeed, long-term and inappropriate stora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc59c2c56210afc579362b7ae4f2499a
https://www.mdpi.com/1422-0067/20/15/3659
https://www.mdpi.com/1422-0067/20/15/3659