Effects of cuminaldehyde on toxins production of Staphylococcus aureus and its application in sauced beef
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of cuminaldehyde on toxins production of Staphylococcus aureus and its application in sauced beef
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 137, Issue -, Pages 108960
Publisher
Elsevier BV
Online
2022-03-09
DOI
10.1016/j.foodcont.2022.108960
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of sub-lethal doses of nisin on Staphylococcus aureus toxin production and biofilm formation
- (2021) Ali Shivaee et al. TOXICON
- Action mode of cuminaldehyde against Staphylococcus aureus and its application in sauced beef
- (2021) Hui Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
- (2020) Tamara E. Biffin et al. MEAT SCIENCE
- The effect of protective cultures on Staphylococcus aureus growth and enterotoxin production
- (2020) Sulaiman F. Aljasir et al. FOOD MICROBIOLOGY
- Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat
- (2020) Shaoying Gong et al. FOOD MICROBIOLOGY
- The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets
- (2019) Mohammad Amin Nouri Ala et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
- (2019) Rubén Domínguez et al. Antioxidants
- Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film
- (2018) Fatemeh Rezaei et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Inhibition of alpha-hemolysin expression by resveratrol attenuates Staphylococcus aureus virulence
- (2018) Feng Tang et al. MICROBIAL PATHOGENESIS
- Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage
- (2018) Noushin Sadeghinejad et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of tea tree oil on Staphylococcus aureus growth and enterotoxin production
- (2016) Ce Shi et al. FOOD CONTROL
- Chinese ethnic meat products: Continuity and development
- (2016) Weicai Zeng et al. MEAT SCIENCE
- Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview
- (2016) Declan J. Troy et al. MEAT SCIENCE
- Myrtus communisEssential Oil: Chemical Composition and Antimicrobial Activities against Food Spoilage Pathogens
- (2014) Anis Ben Hsouna et al. CHEMISTRY & BIODIVERSITY
- Antioxidant and antimicrobial properties of the extracts from Nitraria retusa fruits and their applications to meat product preservation
- (2014) Chaâbane Mariem et al. INDUSTRIAL CROPS AND PRODUCTS
- Molecular insight into the inhibition mechanism of cyrtominetin to α-hemolysin by molecular dynamics simulation
- (2013) Xiaodi Niu et al. EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
- Mechanisms of staphylococcal enterotoxin-induced emesis
- (2013) Dong-Liang Hu et al. EUROPEAN JOURNAL OF PHARMACOLOGY
- Effects of Zataria multiflora Boiss. essential oil on growth and gene expression of enterotoxins A, C and E in Staphylococcus aureus ATCC 29213
- (2013) Maryam Azizkhani et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Avocado (Persea americana Mill.) Phenolics, In Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties
- (2011) Javier-Germán Rodríguez-Carpena et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Influence of subinhibitory concentrations of licochalcone A on the secretion of enterotoxins A and B by Staphylococcus aureus
- (2010) Jiazhang Qiu et al. FEMS MICROBIOLOGY LETTERS
- Characterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from various foods in Portugal
- (2009) V. Pereira et al. FOOD MICROBIOLOGY
- Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus
- (2009) Evandro Leite de Souza et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Erratum: The biology and future prospects of antivirulence therapies
- (2009) Lynette Cegelski et al. NATURE REVIEWS MICROBIOLOGY
- Effects of tea tree (Melaleuca alternifolia) oil on Staphylococcus aureus in biofilms and stationary growth phase
- (2008) Jakub Kwieciński et al. INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started