Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Zhengkai YI"'
Autor:
Yanyan WANG, Xingning XIAO, Jian LI, Jiele MA, Xiaoping DONG, Zhengkai YI, Qiaoming LOU, Wen WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 208-216 (2024)
Objective: To investigate the bactericidal mechanism of a composite sol made of carbon nitride and chitosan on Salmonella typhimurium by studying its effects on lipid metabolism. Methods: Transmission electron microscopy and protein leakage concentra
Externí odkaz:
https://doaj.org/article/5254e99e589448169d92e3de6f2f70a4
Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China
Publikováno v:
Foods, Vol 12, Iss 18, p 3357 (2023)
Pork is widely consumed globally, and pigs’ microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiom
Externí odkaz:
https://doaj.org/article/d18f7cdb28114b10bc6da7aa136df4e3
Autor:
Zhengkai Yi, Jing Xie
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Shewanella putrefaciens is a microorganism with strong spoilage potential for aquatic products. This study aimed to investigate the potential spoilage factors of S. putrefaciens by comparative proteomic analysis. The spoilage potential of two strains
Externí odkaz:
https://doaj.org/article/660d4f81c63e45bb9da85a31cf01704a
Publikováno v:
Microorganisms, Vol 10, Iss 5, p 1015 (2022)
Many putative sRNAs have been characterized using bioinformatic analysis and high-throughput sequencing in Gram-positive Bacillus strains, but there are only a few functional studies on the sRNAs involved in the spore formation developmental process.
Externí odkaz:
https://doaj.org/article/37c4ad1e6dd740e39fd2ca2887207e2f
Autor:
Zhengkai Yi, Jing Xie
Publikováno v:
Foods, Vol 11, Iss 9, p 1261 (2022)
Shewanella putrefaciens can cause the spoilage of seafood and shorten its shelf life. In this study, both strains of S. putrefaciens (YZ08 and YZ-J) isolated from spoiled bigeye tuna were subjected to in-depth phenotypic and genotypic characterizatio
Externí odkaz:
https://doaj.org/article/b7ffc88ffd6e49a29642639cd979344e
Publikováno v:
Fishes, Vol 6, Iss 3, p 39 (2021)
In this study, the changes in centrifugal loss, TVB-N, K-value, whiteness and sensory evaluation of glazed large yellow croaker were analyzed at −10, −20, −30 and −40 °C storage. The Arrhenius prediction model and long-short-term memory neur
Externí odkaz:
https://doaj.org/article/ddfa010c742f4cefa6d5a6c30d9d6c47
Autor:
Zhengkai Yi, Jing Xie
Publikováno v:
Foods, Vol 10, Iss 9, p 2132 (2021)
Shewanella putrefaciens have a faster growth rate and strong spoilage potential at low temperatures for aquatic products. This study developed a nondestructive method for predicting the kinetic growth and spoilage of S. putrefaciens in bigeye tuna du
Externí odkaz:
https://doaj.org/article/7d85abb25d814ce2bd593aba9e53ba88
Publikováno v:
Food research international (Ottawa, Ont.). 157
Shewanella putrefaciens is an important spoilage bacteria in seafood and its ability to form biofilms in food processing environments increases the chances of food spoilage. Exploring the regulatory factors associated with biofilm formation and spoil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7da68c686da00762f3dd5468f6e35a1a
https://pubmed.ncbi.nlm.nih.gov/35761698
https://pubmed.ncbi.nlm.nih.gov/35761698
Publikováno v:
Journal of Microwave Power and Electromagnetic Energy. 55:3-27
Many simulations employed in microwave heating simplify the geometric model of the microwave cavity to reduce the complexity of the model. Some detailed design features of the cavity, such as magne...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b73a663234f1a5674af0cf25322cee78
https://doi.org/10.1080/08327823.2020.1838048
https://doi.org/10.1080/08327823.2020.1838048
Publikováno v:
Fishes, Vol 6, Iss 39, p 39 (2021)
Fishes
Volume 6
Issue 3
Fishes
Volume 6
Issue 3
In this study, the changes in centrifugal loss, TVB-N, K-value, whiteness and sensory evaluation of glazed large yellow croaker were analyzed at −10, −20, −30 and −40 °C storage. The Arrhenius prediction model and long-short-term memory neur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa72217945c3c71ed8b97b3c2b4c3ad5
https://www.mdpi.com/2410-3888/6/3/39
https://www.mdpi.com/2410-3888/6/3/39