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On mechanism behind UV-A light enhanced antibacterial activity of gallic acid and propyl gallate against Escherichia coli O157:H7

Scientific reports, 2017-08, Vol.7 (1), p.8325-11, Article 8325

2017

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Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant

Ultrasonics sonochemistry, 2021-06, Vol.74, p.105567, Article 105567

2021

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Fog, phenolic acids and UV-A light irradiation: A new antimicrobial treatment for decontamination of fresh produce

Food microbiology, 2018-12, Vol.76, p.204-208

2018

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Air microbubble assisted washing of fresh produce: Effect on microbial detachment and inactivation

Postharvest biology and technology, 2021-11, Vol.181, p.111687, Article 111687

2021

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Rain splash-mediated dispersal of Escherichia coli from fecal deposits to field-grown lettuce in the mid- and south Atlantic U.S. regions is affected by mulch type

Frontiers in plant science, 2024, Vol.15, p.1370495-1370495

2024

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Potential Applications of Cold Atmospheric Plasma (CAP) Technologies to Improve the Phytochemical Content of Fresh Fruits and Vegetables

Journal of agricultural and food chemistry, 2024-04, Vol.72 (16), p.8876-8878

2024

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Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

Food research international, 2013-04, Vol.51 (1), p.370-377

2013

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The effect of emulsifier type and oil inclusion on stress‐related gene expression of Salmonella typhimurium in oil‐in‐water emulsion

Journal of food science, 2024-02, Vol.89 (2), p.1211-1224

2024

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The effect of emulsifier type and oil fraction on Salmonella Typhimurium growth and thermal inactivation in oil‐in‐water emulsion

Journal of food science, 2023-11, Vol.88 (11), p.4664-4676

2023

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Click Chemistry Approach for Imaging Intracellular and Intratissue Distribution of Curcumin and Its Nanoscale Carrier

Bioconjugate chemistry, 2014-01, Vol.25 (1), p.32-42

2014

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Antimicrobial activity of curcumin in combination with light against Escherichia coli O157:H7 and Listeria innocua: Applications for fresh produce sanitation

Postharvest biology and technology, 2018-03, Vol.137, p.86-94

2018

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Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products

Journal of agricultural and food chemistry, 2011-08, Vol.59 (15), p.8244-8248

2011

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Emulsion matrixes affect Salmonella survival during simulated gastric digestion

Food & function, 2023-07, Vol.14 (15), p.6864-6876

2023

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Processing Stability of Squalene in Amaranth and Antioxidant Potential of Amaranth Extract

Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10675-10678

2008

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UV-C irradiated gallic acid exhibits enhanced antimicrobial activity via generation of reactive oxidative species and quinone

Food chemistry, 2019-07, Vol.287, p.303-312

2019

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Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds

International journal of pharmaceutics, 2013-06, Vol.450 (1-2), p.129-137

2013

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Distribution of a model bioactive within solid lipid nanoparticles and nanostructured lipid carriers influences its loading efficiency and oxidative stability

International journal of pharmaceutics, 2016-09, Vol.511 (1), p.322-330

2016

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Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing

Ultrasonics sonochemistry, 2020-06, Vol.64, p.104983, Article 104983

2020

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Novel sanitization approach based on synergistic action of UV-A light and benzoic acid: Inactivation mechanism and a potential application in washing fresh produce

Food microbiology, 2018-06, Vol.72, p.39-54

2018

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Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sublethal Levels of Stresses Induced by UV-A Light and Organic Acids

Applied and environmental microbiology, 2017-06, Vol.83 (11), p.E00383

2017

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Antimicrobial action of octanoic acid against Escherichia coli O157:H7 during washing of baby spinach and grape tomatoes

Food research international, 2019-11, Vol.125, p.108523-108523, Article 108523

2019

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Genetic response of Salmonella Typhimurium to trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components

Food microbiology, 2023-08, Vol.113, p.104271-104271, Article 104271

2023

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Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk

Journal of food protection, 2022-08, Vol.85 (8), p.1133-1141

2022

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Distribution of Encapsulated Materials in Colloidal Particles and Its Impact on Oxidative Stability of Encapsulated Materials

Langmuir, 2012-06, Vol.28 (25), p.9233-9243

2012

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Generation of oxidative species from ultraviolet light induced photolysis of fructose

Food chemistry, 2014-07, Vol.154, p.276-281

2014

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On mechanism behind UV-A light enhanced antibacterial activity of gallic acid and propyl gallate against Escherichia coli O157:H7

Synergistic inactivation of bacteria based on a combination of low frequency, low-intensity ultrasound and a food grade antioxidant

Fog, phenolic acids and UV-A light irradiation: A new antimicrobial treatment for decontamination of fresh produce

Air microbubble assisted washing of fresh produce: Effect on microbial detachment and inactivation

Rain splash-mediated dispersal of Escherichia coli from fecal deposits to field-grown lettuce in the mid- and south Atlantic U.S. regions is affected by mulch type

Potential Applications of Cold Atmospheric Plasma (CAP) Technologies to Improve the Phytochemical Content of Fresh Fruits and Vegetables

Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion

The effect of emulsifier type and oil inclusion on stress‐related gene expression of Salmonella typhimurium in oil‐in‐water emulsion

The effect of emulsifier type and oil fraction on Salmonella Typhimurium growth and thermal inactivation in oil‐in‐water emulsion

Click Chemistry Approach for Imaging Intracellular and Intratissue Distribution of Curcumin and Its Nanoscale Carrier

Antimicrobial activity of curcumin in combination with light against Escherichia coli O157:H7 and Listeria innocua: Applications for fresh produce sanitation

Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products

Emulsion matrixes affect Salmonella survival during simulated gastric digestion

Processing Stability of Squalene in Amaranth and Antioxidant Potential of Amaranth Extract

UV-C irradiated gallic acid exhibits enhanced antimicrobial activity via generation of reactive oxidative species and quinone

Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds

Distribution of a model bioactive within solid lipid nanoparticles and nanostructured lipid carriers influences its loading efficiency and oxidative stability

Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing

Novel sanitization approach based on synergistic action of UV-A light and benzoic acid: Inactivation mechanism and a potential application in washing fresh produce

Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sublethal Levels of Stresses Induced by UV-A Light and Organic Acids

Antimicrobial action of octanoic acid against Escherichia coli O157:H7 during washing of baby spinach and grape tomatoes

Genetic response of Salmonella Typhimurium to trans-cinnamaldehyde assisted heat treatment and its correlation with bacterial resistance in different low moisture food components

Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk

Distribution of Encapsulated Materials in Colloidal Particles and Its Impact on Oxidative Stability of Encapsulated Materials

Generation of oxidative species from ultraviolet light induced photolysis of fructose

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