Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ricardo A. Wu-Chen"'
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 3, Pp 305-319 (2024)
Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food
Externí odkaz:
https://doaj.org/article/8b3c5fa34d9541968bd29fe406eaed18
Autor:
Ricardo A. Wu-Chen, Jinsong Feng, Mohamed Elhadidy, Reshma B. Nambiar, Xinyu Liao, Min Yue, Tian Ding
Publikováno v:
Antimicrobial Resistance and Infection Control, Vol 12, Iss 1, Pp 1-18 (2023)
Abstract Background Disinfectants are important in the food industry to prevent the transmission of pathogens. Excessive use of disinfectants may increase the probability of bacteria experiencing long-term exposure and consequently resistance and cro
Externí odkaz:
https://doaj.org/article/d8236dc94278431fbfdca75e5962b3b0
Autor:
Ricardo A. Wu-Chen, Jinsong Feng, Mohamed Elhadidy, Reshma B. Nambiar, Xinyu Liao, Min Yue, Tian Ding
Publikováno v:
Journal of Infection and Public Health, Vol 16, Iss , Pp 225-235 (2023)
Background: Although food-grade disinfectants are extensively used worldwide, it has been reported that the long-term exposure of bacteria to these compounds may represent a selective force inducing evolution including the emergence of antibiotic res
Externí odkaz:
https://doaj.org/article/8b0b5eafd60544a48d5c26377c4a2035
Publikováno v:
Ultrasonics Sonochemistry. 42:704-713
The effects of ultrasound pretreatment with different working modes, including mono frequency ultrasound (MFU), simultaneous dual frequency ultrasound (SDFU) and alternate dual frequency ultrasound (ADFU) using energy-gather counter flow ultrasound e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b31f3b010d23f46b6b8acc1ce245a21c
https://doi.org/10.1016/j.ultsonch.2017.11.027
https://doi.org/10.1016/j.ultsonch.2017.11.027
Autor:
Lin Luo, Ting Zhang, Ronghai He, Hanfei Jiang, Ricardo Antonio Wu-Chen, Yuxin Chen, Haile Ma, Qingzhi Ding
Publikováno v:
Journal of Food Process Engineering. 42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75c6c201398653432b93f6c55c5bb29d
https://doi.org/10.1111/jfpe.13104
https://doi.org/10.1111/jfpe.13104
Autor:
Ding, Q., Ricardo Antonio Wu Chen, Wu, Q., Jiang, H., Zhang, T., Luo, L., Ma, H., Ma, S., He, R.
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0666e03bd1f1b65c142ccb57afa7cd55
http://www.scopus.com/inward/record.url?eid=2-s2.0-85067487681&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85067487681&partnerID=MN8TOARS
