Extent and Mode of Action of Cationic Legume Proteins against Listeria monocytogenes and Salmonella Enteritidis

Longer-duration uses of tetracyclines and penicillins in U.S. food-producing animals: Indications and microbiologic effects

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In vitro and in situ antimicrobial action and mechanism of glycinin and its basic subunit

(2011) Mahmoud Z. Sitohy et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Proteolysis by Lactobacillus fermentum IFO3956 isolated from Egyptian milk products decreases immuno-reactivity of αS1-casein

(2011) Shady El-Ghaish et al.   JOURNAL OF DAIRY RESEARCH

Inhibition of Growth of Pathogenic Bacteria in Raw Milk by Legume Protein Esters

(2011) SAMIR MAHGOUB et al.   JOURNAL OF FOOD PROTECTION

Antimicrobial activity of native and esterified legume proteins against Gram-negative and Gram-positive bacteria

(2009) Mahmoud Sitohy et al.   FOOD CHEMISTRY

Biosynthesis of silver nanoparticles from Staphylococcus aureus and its antimicrobial activity against MRSA and MRSE

(2009) Anima Nanda et al.   Nanomedicine-Nanotechnology Biology and Medicine

Identification of Strong Aggregating Regions in Soy Glycinin upon Enzymatic Hydrolysis

(2008) Bas J. H. Kuipers et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham

(2007) Anna Jofré et al.   FOOD CONTROL

Mode of action of pentocin 31-1: An antilisteria bacteriocin produced by Lactobacillus pentosus from Chinese traditional ham

(2007) Kang Zhou et al.   FOOD CONTROL

Microbial safety of meat in the European Union

(2007) B. Nørrung et al.   MEAT SCIENCE