Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Kathleen L Chan"'
Autor:
Jong H Kim, Noreen eMahoney, Kathleen L Chan, Bruce C Campbell, Ronald P Haff, Larry H Stanker
Publikováno v:
Frontiers in Microbiology, Vol 5 (2014)
The aim of this study was to examine two benzo analogs, octylgallate (OG) and veratraldehyde (VT), as antifungal agents against strains of Aspergillus parasiticus and A. flavus (toxigenic or atoxigenic). Both toxigenic and atoxigenic strains used wer
Externí odkaz:
https://doaj.org/article/7695192f55954f1e92fdc6ef7dfe7218
Autor:
Jong H. Kim, Kathleen L. Chan, William M. Hart-Cooper, DeAngela Ford, Kaydren Orcutt, Siov Bouy L. Sarreal, Jeffrey D. Palumbo, William J. Orts
Publikováno v:
Applied Sciences, Vol 14, Iss 21, p 10000 (2024)
Crops such as tree nuts, corn and peanut are highly susceptible to infestation by the aspergilli Aspergillus flavus or Aspergillus parasiticus and subsequent aflatoxin (AF) contamination, a serious threat to public food safety. Conventional control o
Externí odkaz:
https://doaj.org/article/3916ae6facdf476dbcc296f270f73419
Publikováno v:
Frontiers in Microbiology, Vol 3 (2012)
In addition to the fungal cellular membrane, the cellular antioxidant system can also be a viable target in the antifungal action of amphotericin B (AMB). Co-application of certain redox-potent natural compounds with AMB actually increases efficacy o
Externí odkaz:
https://doaj.org/article/c645e69e732144cda561db635fee620d
Publikováno v:
Frontiers in Fungal Biology, Vol 4 (2023)
Control of food-contaminating fungi, especially pathogens that produce mycotoxins, is problematic since effective method for intervening fungal infection on food crops is often limited. Generally Regarded As Safe (GRAS) chemicals, such as natural com
Externí odkaz:
https://doaj.org/article/1d448df3246446e1873a1d6ab31153ec
Autor:
Jong H. Kim, Kathleen L. Chan, William M. Hart-Cooper, DeAngela Ford, Kaydren Orcutt, Jeffrey D. Palumbo, Christina C. Tam, William J. Orts
Publikováno v:
Methods and Protocols, Vol 7, Iss 1, p 1 (2023)
The United States is a principal producer of tree nuts (almonds, pistachios, and walnuts), resulting in the generation of excess of tree-nutshell by-products each year, with few market outlets. A nutshell is an essential, lignocellulosic layer that p
Externí odkaz:
https://doaj.org/article/44545b79810945e3848722a56c53f42a
Autor:
Jong H. Kim, Kathleen L. Chan
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 7 (2022)
There is limited efficacy with conventional seed sanitation methods, directly affecting food safety. Insufficient elimination of mycotoxin-producing fungi contaminating seed surfaces can result in high mycotoxin contamination. In this study, a new se
Externí odkaz:
https://doaj.org/article/3ab03381c5a04897ac4693aed866c330
Autor:
Jong H. Kim, Kathleen L. Chan
Publikováno v:
Applied Sciences, Vol 12, Iss 8, p 3749 (2022)
A sustainable, alternative weed control strategy is developed using salicylaldehyde (SA; 2-hydroxybenzaldehyde) as an active ingredient. SA is a natural, redox-active small molecule listed as a Generally Recognized As Safe food additive by the Europe
Externí odkaz:
https://doaj.org/article/23e99ef6a50045ad9c2be32130403343
Autor:
Jong H. Kim, Christina C. Tam, Kathleen L. Chan, Luisa W. Cheng, Kirkwood M. Land, Mendel Friedman, Perng-Kuang Chang
Publikováno v:
Foods, Vol 10, Iss 9, p 2073 (2021)
The fungal antioxidant system is one of the targets of the redox-active polyene antifungal drugs, including amphotericin B (AMB), nystatin (NYS), and natamycin (NAT). Besides medical applications, NAT has been used in industry for preserving foods an
Externí odkaz:
https://doaj.org/article/780299bef35b42599ff286b132393738
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
We would like to comment on a recent study where the redox-modulatory anti-protozoal drug chloroquine has shown to trigger a crosstalk between the antioxidant and cell wall integrity systems in the yeast Saccharomyces cerevisiae. This note discusses
Externí odkaz:
https://doaj.org/article/68fa72b83f3643f680a87b514251a321
Autor:
Jong H. Kim, Kathleen L. Chan
Publikováno v:
Foods 2022.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99b9315c192e425010db38ab5704033a
https://doi.org/10.3390/foods2022-12926
https://doi.org/10.3390/foods2022-12926