Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat

Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef

(2020) Tooraj Mehdizadeh et al.   MEAT SCIENCE

Using chitosan and radish powder to improve stability of fermented cooked sausages

(2020) Maristela Midori Ozaki et al.   MEAT SCIENCE

Olive oil polyphenol extract inhibits vegetative cells of Bacillus cereus isolated from raw milk

(2019) Peng Fei et al.   JOURNAL OF DAIRY SCIENCE

Current evidence on cognitive improvement and neuroprotection promoted by anthocyanins

(2019) Nathalia Medina dos Santos et al.   Current Opinion in Food Science

Antimicrobial activity and mechanism of action of olive oil polyphenols extract against Cronobacter sakazakii

(2018) Peng Fei et al.   FOOD CONTROL

Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives

(2017) Stefania Balzan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The antibiotic activity and mechanisms of sugar beet ( Beta vulgaris ) molasses polyphenols against selected food-borne pathogens

(2017) Mingshun Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial activity of syringic acid against Cronobacter sakazakii and its effect on cell membrane

(2016) Chao Shi et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial effects of kordoi ( Averrhoa carambola ) fruit juice and bamboo ( Bambusa polymorpha ) shoot extract in pork nuggets

(2016) R. Thomas et al.   FOOD CHEMISTRY

Antimicrobial effect of lipoic acid against Cronobacter sakazakii

(2016) Chao Shi et al.   FOOD CONTROL

Tea polyphenols inactivate Cronobacter sakazakii isolated from powdered infant formula

(2016) R. Li et al.   JOURNAL OF DAIRY SCIENCE

Antioxidant and Antibacterial Activities of Spices Traditionally Used in Fermented Meat Products

(2016) Somchoke Kittisakulnam et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Anti–Listeria monocytogenes Activity of Heat-Treated Lyophilized Pomegranate Juice in Media and in Ground Top Round Beef

(2016) DANAE L. LUCAS et al.   JOURNAL OF FOOD PROTECTION

Intracellular replication ofStaphylococcus aureusin mature phagolysosomes in macrophages precedes host cell death, and bacterial escape and dissemination

(2015) Ronald S. Flannagan et al.   CELLULAR MICROBIOLOGY

Staphylococcus aureus Infections: Epidemiology, Pathophysiology, Clinical Manifestations, and Management

(2015) Steven Y. C. Tong et al.   CLINICAL MICROBIOLOGY REVIEWS

The antibiotic activity and mechanisms of sugarcane (Saccharum officinarum L.) bagasse extract against food-borne pathogens

(2015) Yi Zhao et al.   FOOD CHEMISTRY

Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes

(2015) Chenjie Wang et al.   FOOD CONTROL

Antibacterial Activity ofHelichrysum italicumOil on Vegetables and Its Mechanism of Action

(2015) Haiying Cui et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of the antimicrobial activity of aqueous extracts from dry Vaccinium corymbosum extracts upon food microorganism

(2013) S. Silva et al.   FOOD CONTROL

Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens

(2013) Vivek K. Bajpai et al.   FOOD CONTROL

Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis

(2013) Xiao Shen et al.   FOOD CONTROL

Effect of addition of commercial rosemary extracts on potent odorants in cooked beef

(2013) Hun Kim et al.   MEAT SCIENCE

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

The antimicrobial effects of cranberry against Staphylococcus aureus

(2012) Poh Yng Lian et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

(2012) J.G. Sebranek et al.   MEAT SCIENCE

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

(2011) Stéphane Caillet et al.   FOOD CONTROL

Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7

(2010) Alison Lacombe et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Probing the membrane potential of living cells by dielectric spectroscopy

(2009) Corina Bot et al.   EUROPEAN BIOPHYSICS JOURNAL WITH BIOPHYSICS LETTERS

Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork

(2009) B.O.T. Ifesan et al.   JOURNAL OF FOOD SCIENCE

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism

(2008) E. Apostolidis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

(2008) Vivian Chi-Hua Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

PCR detection of Staphylococcal enterotoxins (SEs) N, O, P, Q, R, U, and survey of SE types in Staphylococcus aureus isolates from food-poisoning cases in Taiwan

(2007) Yu-Cheng Chiang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY