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Journal Abstract Search

215 related items for PubMed ID: 36063682

  • 1. Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking.
    Xu Y, Yang G, Xu J, Guan X, Li R, Wang S.
    Int J Food Microbiol; 2022 Nov 16; 381():109911. PubMed ID: 36063682
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  • 4. Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat.
    Wang L, Liu T, Liu L, Liu Y, Wu X.
    Meat Sci; 2022 Mar 16; 185():108706. PubMed ID: 34839192
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  • 6. Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet.
    Li L, Liu W, Yao X, Wang W, Yan C, Kang D.
    Meat Sci; 2023 Jul 16; 201():109189. PubMed ID: 37031666
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  • 13. Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene.
    Tian X, Wu W, Yu Q, Hou M, Gao F, Li X, Dai R.
    Meat Sci; 2017 Jan 16; 123():97-104. PubMed ID: 27665069
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  • 14. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
    Paparella A, Mazzarrino G, Chaves-López C, Rossi C, Sacchetti G, Guerrieri O, Serio A.
    Food Microbiol; 2016 Oct 16; 59():23-31. PubMed ID: 27375241
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  • 15. Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation.
    Ran R, Zheng T, Tang P, Xiong Y, Yang C, Gu M, Li G.
    Food Chem; 2023 Sep 15; 420():136108. PubMed ID: 37060665
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  • 16. Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase-change material package.
    Wang Y, Zhang Q, Bian W, Ye L, Yang X, Song X.
    J Sci Food Agric; 2020 Mar 30; 100(5):2288-2295. PubMed ID: 31951282
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  • 17. Physicochemical and antimicrobial properties of ε-polylysine/carboxymethyl chitosan polyelectrolyte complexes and their effect against spoilage microorganisms in raw pork.
    Guo L, Meng Y, Fang S.
    Food Funct; 2017 Jun 01; 8(6):2243-2248. PubMed ID: 28530300
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  • 19. Combined effects of intermittent radio frequency heating with cinnamon oil vapor on microbial control and quality changes of alfalfa seeds.
    Xu Y, Xu J, Yang G, Guan X, Li R, Wang S.
    Int J Food Microbiol; 2022 Apr 16; 367():109586. PubMed ID: 35193099
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