The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

Expression, purification and characterization of a recombinant antimicrobial peptide Hispidalin in Pichia pastoris

(2019) De-Mei Meng et al.   PROTEIN EXPRESSION AND PURIFICATION

Characterization of Job's tears (Coix lachryma-jobi L.) starch films incorporated with clove bud essential oil and their antioxidant effects on pork belly during storage

(2019) Ji-Hoon Kang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin

(2018) Dan Pan et al.   FOOD CHEMISTRY

Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage

(2018) Yuanhong Xie et al.   JOURNAL OF APPLIED MICROBIOLOGY

Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef

(2018) Vesta Navikaite-Snipaitiene et al.   MEAT SCIENCE

Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork

(2017) Weidong Wang et al.   Journal of Food Measurement and Characterization

Antimicrobial peptides and wound healing: biological and therapeutic considerations

(2016) Maria Luisa Mangoni et al.   EXPERIMENTAL DERMATOLOGY

Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative

(2016) Rémi Przybylski et al.   FOOD CHEMISTRY

Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate

(2016) Himani Agrawal et al.   FOOD CHEMISTRY

Purification, characterization and mode of action of plantaricin K25 produced by Lactobacillus plantarum

(2016) Lim Sue Wen et al.   FOOD CONTROL

The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage

(2016) Sang-Keun Jin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bacteriocins from lactic acid bacteria and their applications in meat and meat products

(2016) Weerapong Woraprayote et al.   MEAT SCIENCE

Recent Progresses in Nanobiosensing for Food Safety Analysis

(2016) Tao Yang et al.   SENSORS

Purification and Partial Characterization of a Novel Bacteriocin Synthesized by Lactobacillus paracasei HD1-7 Isolated from Chinese Sauerkraut Juice

(2016) Jingping Ge et al.   Scientific Reports

iTRAQ-Based Quantitative Proteomic Analysis of the Antimicrobial Mechanism of Peptide F1 against Escherichia coli

(2015) Jianyin Miao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Scalable purification of the lantibiotic nisin and isolation of chemical/enzymatic cleavage fragments suitable for semi-synthesis

(2013) Jack C. Slootweg et al.   JOURNAL OF PEPTIDE SCIENCE

Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

(2012) S.M.E. Rahman et al.   FOOD CONTROL

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Preference ranking of colour in raw and cooked shrimps

(2011) Jane Parisenti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

(2011) Lizhen Ma et al.   MEAT SCIENCE

The hydroxyl radical scavenging activity of chitosan, hyaluronan, starch and their O-carboxymethylated derivatives

(2010) Shaoli Yang et al.   CARBOHYDRATE POLYMERS

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Effect of Extracted Housefly Pupae Peptide Mixture on Chilled Pork Preservation

(2010) Yansheng Wang et al.   JOURNAL OF FOOD SCIENCE

Pentocin 31-1, a novel meat-borne bacteriocin and its application as biopreservative in chill-stored tray-packaged pork meat

(2009) Jinlan Zhang et al.   FOOD CONTROL

The effect of pH on shelf-life of pork during aging and simulated retail display

(2008) S.F. Holmer et al.   MEAT SCIENCE

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE