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Carvacrol and Cinnamaldehyde Facilitate Thermal Destruction of Escherichia coli O157:H7 in Raw Ground Beef

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Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

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Membrane Interactions of Phytochemicals as Their Molecular Mechanism Applicable to the Discovery of Drug Leads from Plants

(2015) Hironori Tsuchiya   MOLECULES

Mechanisms of Rutin Pharmacological Action (Review)

(2014) I. V. Koval’skii et al.   PHARMACEUTICAL CHEMISTRY JOURNAL

Resveratrol induced inhibition of Escherichia coli proceeds via membrane oxidation and independent of diffusible reactive oxygen species generation

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Resveratrol in Peanuts

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The Role of Chitosan in Emulsion Formation and Stabilization

(2013) Utai Klinkesorn   FOOD REVIEWS INTERNATIONAL

Synergistic Antimicrobial Activities of Natural Essential Oils with Chitosan Films

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Escherichia coli O157:H7: Animal Reservoir and Sources of Human Infection

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Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

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