139 related articles for article (PubMed ID: 38294304)
1. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage.
Wu P; Yang J; Meng X; Weng Y; Lin Y; Li R; Lv X; Ni L; Han JZ; Fu C
J Sci Food Agric; 2024 May; 104(7):4015-4027. PubMed ID: 38294304
[TBL] [Abstract][Full Text] [Related]
2. Paraplantaricin L-ZB1, a novel bacteriocin and its application as a biopreservative agent on quality and shelf life of rainbow trout fillets stored at 4 °c.
Gui M; Zhao B; Song J; Zhang Z; Peng Z; Li P
Appl Biochem Biotechnol; 2014 Nov; 174(6):2295-306. PubMed ID: 25178418
[TBL] [Abstract][Full Text] [Related]
3. Purification, molecular characterization of Lactocin 63 produced by Lactobacillus coryniformis FZU63 and its antimicrobial mode of action against Shewanella putrefaciens.
Han J; Meng X; Shen H; Luo W; Yao S; Yang J; Zhu Q; Tian Y; Wang S
Appl Microbiol Biotechnol; 2021 Sep; 105(18):6921-6930. PubMed ID: 34476515
[TBL] [Abstract][Full Text] [Related]
4. Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage.
Zhuang S; Li Y; Jia S; Hong H; Liu Y; Luo Y
Food Microbiol; 2019 Sep; 82():445-454. PubMed ID: 31027804
[TBL] [Abstract][Full Text] [Related]
5. Active polymers containing Lactobacillus curvatus CRL705 bacteriocins: effectiveness assessment in Wieners.
Blanco Massani M; Molina V; Sanchez M; Renaud V; Eisenberg P; Vignolo G
Int J Food Microbiol; 2014 May; 178():7-12. PubMed ID: 24667313
[TBL] [Abstract][Full Text] [Related]
6. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.
Sun X; Hong H; Jia S; Liu Y; Luo Y
Food Microbiol; 2020 Apr; 86():103313. PubMed ID: 31703873
[TBL] [Abstract][Full Text] [Related]
7. Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage.
Liu J; Lan W; Sun X; Xie J
J Food Sci; 2020 Aug; 85(8):2506-2515. PubMed ID: 32652561
[TBL] [Abstract][Full Text] [Related]
8. Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins.
Blanco Massani M; Morando PJ; Vignolo GM; Eisenberg P
J Sci Food Agric; 2012 Apr; 92(6):1318-23. PubMed ID: 22083520
[TBL] [Abstract][Full Text] [Related]
9. Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins.
Castellano P; Vignolo G
Lett Appl Microbiol; 2006 Aug; 43(2):194-9. PubMed ID: 16869904
[TBL] [Abstract][Full Text] [Related]
10. Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage.
Lan W; Zhao Y; Liu J; Xie J
J Food Prot; 2022 May; 85(5):803-814. PubMed ID: 35202469
[TBL] [Abstract][Full Text] [Related]
11. Development and characterization of an active polyethylene film containing Lactobacillus curvatus CRL705 bacteriocins.
Blanco Massani M; Fernandez MR; Ariosti A; Eisenberg P; Vignolo G
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Nov; 25(11):1424-30. PubMed ID: 19680851
[TBL] [Abstract][Full Text] [Related]
12. Bacteriocin-based strategies for food biopreservation.
Gálvez A; Abriouel H; López RL; Ben Omar N
Int J Food Microbiol; 2007 Nov; 120(1-2):51-70. PubMed ID: 17614151
[TBL] [Abstract][Full Text] [Related]
13. A novel superchilling storage - ice glazing (SS-IG) approach using biopolymer-based composite hydrogel to delay microbiological spoilage and organic oxidation of preserved tilapia.
He Q; Gong B; He J; Yang X; Xiao K; Zhu L
J Sci Food Agric; 2018 Oct; 98(13):5045-5051. PubMed ID: 29603240
[TBL] [Abstract][Full Text] [Related]
14. Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms.
Yang X; Lan W; Sun X
Int J Food Microbiol; 2024 Feb; 411():110540. PubMed ID: 38118358
[TBL] [Abstract][Full Text] [Related]
15. Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets.
Nie X; Wang L; Wang Q; Lei J; Hong W; Huang B; Zhang C
J Food Sci; 2018 Jun; 83(6):1695-1700. PubMed ID: 29799117
[TBL] [Abstract][Full Text] [Related]
16. Preservative effects of a novel bacteriocin from Lactobacillus panis C-M2 combined with dielectric barrier discharged cold plasma (DBD-CP) on acquatic foods.
Shan C; Wu H; Zhu Y; Zhou J; Yan W; Jianhao Z; Liu X
Food Sci Technol Int; 2023 Jun; 29(4):406-416. PubMed ID: 35435043
[TBL] [Abstract][Full Text] [Related]
17. Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat.
Hernández-Aquino S; Miranda-Romero LA; Fujikawa H; Maldonado-Simán EJ; Alarcón-Zuñiga B
Biocontrol Sci; 2019; 24(4):185-192. PubMed ID: 31875610
[TBL] [Abstract][Full Text] [Related]
18. Ultrasound assisted treatment improves the preservation performance of chitosan-grafted-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets.
Yang X; Lan W; Xie J
J Sci Food Agric; 2023 Jan; 103(2):900-907. PubMed ID: 36116017
[TBL] [Abstract][Full Text] [Related]
19. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.
Zhang Y; Li D; Lv J; Li Q; Kong C; Luo Y
Int J Food Microbiol; 2017 May; 249():1-8. PubMed ID: 28271852
[TBL] [Abstract][Full Text] [Related]
20. Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds.
Jia S; Li Y; Zhuang S; Sun X; Zhang L; Shi J; Hong H; Luo Y
Food Microbiol; 2019 Dec; 84():103248. PubMed ID: 31421785
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
