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Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid

Food microbiology, 2020-04, Vol.86, p.103344-103344, Article 103344

2020

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The synergistic effects of phenyllactic acid and slightly acid electrolyzed water to effectively inactivate Klebsiella oxytoca planktonic and biofilm cells

Food control, 2021-07, Vol.125, p.107804, Article 107804

2021

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The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems

Ultrasonics sonochemistry, 2021-12, Vol.80, p.105801-105801, Article 105801

2021

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Antibacterial and antibiofilm activity of phenyllactic acid against Enterobacter cloacae

Food control, 2018-02, Vol.84, p.442-448

2018

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Antibacterial and antibiofilm activities of thyme oil against foodborne multiple antibiotics-resistant Enterococcus faecalis

Poultry science, 2020-10, Vol.99 (10), p.5127-5136

2020

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Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

Poultry science, 2020-03, Vol.99 (3), p.1761-1767

2020

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iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

Poultry science, 2021-04, Vol.100 (4), p.101029-101029, Article 101029

2021

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Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Ultrasonics sonochemistry, 2022-09, Vol.89, p.106154-106154, Article 106154

2022

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Effect of heat shock protein 90 against ROS-induced phospholipid oxidation

Food chemistry, 2018-02, Vol.240, p.642-647

2018

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Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver

Poultry science, 2022-06, Vol.101 (6), p.101689-101689, Article 101689

2022

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Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

Ultrasonics sonochemistry, 2021-12, Vol.80, p.105821-105821, Article 105821

2021

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Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Ultrasonics sonochemistry, 2022-04, Vol.85, p.105987-105987, Article 105987

2022

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Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate

Process biochemistry (1991), 2017-01, Vol.52, p.174-182

2017

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Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chicken

World journal of microbiology & biotechnology, 2020-02, Vol.36 (2), p.24-24, Article 24

2020

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Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

Food science & technology, 2013-04, Vol.51 (1), p.266-274

2013

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Case report: Urothelial carcinoma of the renal pelvis with trophoblastic differentiation: A rare case report and review of literature

Pathology oncology research, 2023-02, Vol.29, p.1610856-1610856

2023

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Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat

Animal Bioscience, 2021, 34(8), , pp.1382-1391

2021

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Development of indirect competitive ELISA for determination of dehydroabietic acid in duck skin and comparison with the HPLC method

Poultry science, 2020-06, Vol.99 (6), p.3280-3285

2020

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Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservation

Food Science and Biotechnology, 2024, 33(6), , pp.1359-1369

2024

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A Synergistic Dual-Channel Sensor for Ultrasensitive Detection of Pseudomonas aeruginosa by DNA Nanostructure and G-Quadruplex

Biosensors (Basel), 2022-12, Vol.13 (1), p.24

2022

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Combined Effects of Domestication and Extraction Technique on Essential Oil Yield, Chemical Profiling, and Antioxidant and Antimicrobial Activities of Rosemary (Rosmarinus officinalis L.)

Journal of food biochemistry, 2023-03, Vol.2023, p.1-13

2023

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Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticus

Scientific reports, 2017-03, Vol.7 (1), p.265-12, Article 265

2017

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Apoptosis during postmortem conditioning and its relationship to duck meat quality

Food chemistry, 2013-05, Vol.138 (1), p.96-100

2013

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Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Food production, processing and nutrition, 2021-07, Vol.3 (1), p.1-26, Article 21

2021

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Evaluation of antioxidant property of heat shock protein 90 from duck muscle

Animal Bioscience, 2021, 34(4), , pp.724-733

2021

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Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid

The synergistic effects of phenyllactic acid and slightly acid electrolyzed water to effectively inactivate Klebsiella oxytoca planktonic and biofilm cells

The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems

Antibacterial and antibiofilm activity of phenyllactic acid against Enterobacter cloacae

Antibacterial and antibiofilm activities of thyme oil against foodborne multiple antibiotics-resistant Enterococcus faecalis

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

Effect of heat shock protein 90 against ROS-induced phospholipid oxidation

Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate

Antibacterial activity and action mode of chlorogenic acid against Salmonella Enteritidis, a foodborne pathogen in chilled fresh chicken

Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

Case report: Urothelial carcinoma of the renal pelvis with trophoblastic differentiation: A rare case report and review of literature

Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat

Development of indirect competitive ELISA for determination of dehydroabietic acid in duck skin and comparison with the HPLC method

Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservation

A Synergistic Dual-Channel Sensor for Ultrasensitive Detection of Pseudomonas aeruginosa by DNA Nanostructure and G-Quadruplex

Combined Effects of Domestication and Extraction Technique on Essential Oil Yield, Chemical Profiling, and Antioxidant and Antimicrobial Activities of Rosemary (Rosmarinus officinalis L.)

Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticus

Apoptosis during postmortem conditioning and its relationship to duck meat quality

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Evaluation of antioxidant property of heat shock protein 90 from duck muscle

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