Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Keren Agyekumwaa, Addo"'
Publikováno v:
South African Journal of Botany. 156:13-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26d9aca8047bc1b804928b77e7cfd342
https://doi.org/10.1016/j.sajb.2023.02.031
https://doi.org/10.1016/j.sajb.2023.02.031
Autor:
Yilin Lin, Ruifei Wang, Xiaoqing Li, Keren Agyekumwaa Addo, Meimei Fang, Yehui Zhang, Yigang Yu
Publikováno v:
Food Science and Human Wellness. :1-19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8631a08b8115ae1290df9eb4742ae14f
https://doi.org/10.26599/fshw.2022.9250063
https://doi.org/10.26599/fshw.2022.9250063
Autor:
Yan Zhang, Fengsong Liu, Yifang Cao, Hao Xu, Yijia Xie, Xinglong Xiao, Keren Agyekumwaa Addo, Xian-feng Peng
Publikováno v:
Food Chemistry. 424:136367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e23d1468d9436c5926cc962175be337f
https://doi.org/10.1016/j.foodchem.2023.136367
https://doi.org/10.1016/j.foodchem.2023.136367
Publikováno v:
Microbial pathogenesis. 173
The control of E. coli activity from forming biofilm and persister cells is an essential factor in both the health and food industries. The efficacy of antimicrobial treatment is often limited due to their low penetrability as biofilm formation prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a3789314b707883b47352fa8fa6f33e
https://pubmed.ncbi.nlm.nih.gov/36396071
https://pubmed.ncbi.nlm.nih.gov/36396071
Publikováno v:
Food Control. 148:109663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f119304b704dd04aa82208f72bdbd67
https://doi.org/10.1016/j.foodcont.2023.109663
https://doi.org/10.1016/j.foodcont.2023.109663
Autor:
Bhesh Bhandari, Yening Qiao, Keren Agyekumwaa Addo, Jinfeng Bi, Xinwen Jin, Chunhong Li, Qinqin Chen, Xinye Wu, Haonao Hou, Jian Lyu
Publikováno v:
Food and Bioprocess Technology. 13:1588-1599
Jujube (Ziziphus jujuba Mill.) powder is hygroscopic and highly prone to caking during storage which could significantly reduce product quality. Anticaking agents are usually added to maintain flowability of powders and prevent caking. Caking behavio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c262b67f7e7d6f109adca93efa970dc
https://doi.org/10.1007/s11947-020-02493-y
https://doi.org/10.1007/s11947-020-02493-y
Publikováno v:
Food Control. 144:109339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8434449403fcf8a82a824b4934299f95
https://doi.org/10.1016/j.foodcont.2022.109339
https://doi.org/10.1016/j.foodcont.2022.109339
Autor:
Hui, Li, Yan-Yan, Huang, Keren Agyekumwaa, Addo, Ze-Xuan, Huang, Yi-Gang, Yu, Xing-Long, Xiao
Publikováno v:
International Journal of Food Microbiology. 382:109930
The previous study indicated that cuminaldehyde (CUM) could be used as an antibacterial agent in sauced beef to reduce the propagation of Staphylococcus aureus (S. aureus). This research took sauced beef treated with 0.4 μL/mL CUM as the research ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f073b8d1110199b730bbed87630f275
https://doi.org/10.1016/j.ijfoodmicro.2022.109930
https://doi.org/10.1016/j.ijfoodmicro.2022.109930
Publikováno v:
LWT. 101:483-490
Chinese jujube, rich in nutritional and nutraceutical values, is mostly preserved by drying in powder form. However, jujube powder is at amorphous state and prone to caking which has a negative impact on product manufacturability and quality. Effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::906af7d1014777b57a1b1fe1bc118a58
https://doi.org/10.1016/j.lwt.2018.11.059
https://doi.org/10.1016/j.lwt.2018.11.059
Publikováno v:
Food Control. 137:108960
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ed1cc5d242d1326436137c12d5cdee7
https://doi.org/10.1016/j.foodcont.2022.108960
https://doi.org/10.1016/j.foodcont.2022.108960