Curcumin-mediated sono/photodynamic treatment preserved the quality of shrimp surimi and influenced its microbial community changes during refrigerated storage

Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

(2021) Eleni Assanti et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Synergistic effect of hypocrellin B and curcumin on photodynamic inactivation of Staphylococcus aureus

(2021) Yali Li et al.   Microbial Biotechnology

Attenuation of Aggregatibacter actinomycetemcomitans virulence using curcumin-decorated nanophytosomes-mediated photo-sonoantimicrobial chemotherapy

(2021) Maryam Pourhajibagher et al.   Scientific Reports

Photo-sonodynamic antimicrobial chemotherapy via chitosan nanoparticles-indocyanine green against polymicrobial periopathogenic biofilms: Ex vivo study on dental implants

(2020) Maryam Pourhajibagher et al.   Photodiagnosis and Photodynamic Therapy

Beyond Antibiotics: Photo/Sonodynamic Approaches for Bacterial Theranostics

(2020) Xin Pang et al.   Nano-Micro Letters

Modeling Quality Changes in Pacific white shrimp ( Litopenaeus vannamei ) During Storage: Comparison of the Arrhenius Model and Random Forest Model

(2020) Shengjun Chen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bactericidal effect of cold plasma on microbiota of commercial fish balls

(2019) Yuxiang Zhang et al.   Innovative Food Science & Emerging Technologies

Effect of low-temperature preservation on quality changes of Pacific white shrimp, Litopenaeus vannamei : A review

(2019) Chuang Pan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

(2019) Deyang Li et al.   FOOD CHEMISTRY

Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Sono-photodynamic inactivation of Escherichia coli and Staphylococcus aureus in orange juice

(2019) M.L. Bhavya et al.   ULTRASONICS SONOCHEMISTRY

Curcumin induced photodynamic therapy mediated suppression of quorum sensing pathway of Pseudomonas aeruginosa: An approach to inhibit biofilm in vitro

(2019) Hayder Abdulrahman et al.   Photodiagnosis and Photodynamic Therapy

Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food

(2018) Yingtong Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis

(2018) F.F. Parlapani et al.   FOOD MICROBIOLOGY

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of curcumin-based photodynamic treatment on the storage quality of fresh-cut apples

(2018) Ran Tao et al.   FOOD CHEMISTRY

Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella ) fillet based on normal and electronic sensory measurement

(2017) Phuhongsung Pattarapon et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage

(2016) Yingchang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Virucidal efficacy of treatment with photodynamically activated curcumin on murine norovirus bio-accumulated in oysters

(2015) Juan Wu et al.   Photodiagnosis and Photodynamic Therapy

Sonodynamic action of curcumin on foodborne bacteria Bacillus cereus and Escherichia coli

(2015) Xinna Wang et al.   ULTRASONICS

Sonodynamic inactivation of methicillin-resistant Staphylococcus aureus in planktonic condition by curcumin under ultrasound sonication

(2014) Xinna Wang et al.   ULTRASONICS

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

(2013) Katrien Broekaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

(2012) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C

(2012) Hui Hong et al.   FOOD CHEMISTRY

Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR

(2011) Kelthoum Mamlouk et al.   FOOD MICROBIOLOGY