Application of antimicrobial peptide mytichitin-CB in pork preservation during cold storage

Functional properties of chitosan derivatives obtained through Maillard reaction : a novel promising food preservative

(2021) Jawhar Hafsa et al.   FOOD CHEMISTRY

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

(2021) Alaa El-Din A. Bekhit et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2020) De‐Mei Meng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef

(2020) B. Tenderis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synergistic inhibition mechanism of pediocin PA-1 and L-lactic acid against Aeromonas hydrophila

(2020) Yang Wang et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review

(2020) Mohamed E. Abd El-Hack et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Molecular characterization and antiparasitic activity analysis of a novel piscidin 5-like type 4 from Larimichthys crocea

(2020) Libing Zheng et al.   MOLECULAR IMMUNOLOGY

Recent advances on chitosan-based films for sustainable food packaging applications

(2020) Hossein Haghighi et al.   Food Packaging and Shelf Life

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Nisin—A lantibiotic with immunomodulatory properties: A review

(2020) Joanna Małaczewska et al.   PEPTIDES

Suitability of lactic acid bacteria and deriving antibacterial preparations to enhance shelf-life and consumer safety of emulsion type sausages

(2020) L. Bungenstock et al.   FOOD MICROBIOLOGY

Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens

(2020) Marie-Louise Heymich et al.   FOOD CHEMISTRY

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

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

Cellulose-based peptidopolysaccharides as cationic antimicrobial package films

(2019) Yuehan Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging

(2019) Yu Cao et al.   FOOD CONTROL

Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

(2019) Chengcheng Ruan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

(2019) Yun Xiong et al.   FOOD CONTROL

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging

(2018) Zhongxiang Fang et al.   FOOD CHEMISTRY

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

Grouper ( Epinephelus coioides ) antimicrobial peptide epinecidin-1 exhibits antiviral activity against foot-and-mouth disease virus in vitro

(2018) Han-Ning Huang et al.   PEPTIDES

Efficient production of a recombinant Venerupis philippinarum defensin (VpDef) in Pichia pastoris and characterization of its antibacterial activity and stability

(2018) De-Mei Meng et al.   PROTEIN EXPRESSION AND PURIFICATION

The antimicrobial peptide HS-1 inhibits dengue virus infection

(2018) Juliana M.C. Monteiro et al.   VIROLOGY

Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

(2018) Yi-min ZHANG et al.   Journal of Integrative Agriculture

Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat

(2018) João Ricardo Afonso Pires et al.   Food Packaging and Shelf Life

Antimicrobial synergy of monolaurin lipid nanocapsules with adsorbed antimicrobial peptides against Staphylococcus aureus biofilms in vitro is absent in vivo

(2018) René T. Rozenbaum et al.   JOURNAL OF CONTROLLED RELEASE

Thermal stability of bacteriocin nisin in polylactide-based films

(2018) Pavlina Holcapkova et al.   POLYMER DEGRADATION AND STABILITY

Evaluation of the microbiological contamination of food processing environments through implementing surface sensors in an iberian pork processing plant: An approach towards the control of Listeria monocytogenes

(2018) C. Ripolles-Avila et al.   FOOD CONTROL

Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

(2017) Chido Chakanya et al.   MEAT SCIENCE

Structural diversity of marine cyclic peptides and their molecular mechanisms for anticancer, antibacterial, antifungal, and other clinical applications

(2017) Yeji Lee et al.   PEPTIDES

Recombinant expression, purification and antimicrobial activity of a novel antimicrobial peptide PaDef in Pichia pastoris

(2017) De-Mei Meng et al.   PROTEIN EXPRESSION AND PURIFICATION

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

(2017) Parviz Hassanzadeh et al.   RADIATION PHYSICS AND CHEMISTRY

A data fusion detection method for fish freshness based on computer vision and near-infrared spectroscopy

(2016) Xingyi Huang et al.   Analytical Methods

Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

(2016) Chunhua Wu et al.   Food and Bioprocess Technology

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

Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker ( Pseudosciaena crocea )

(2016) Guohua Hui et al.   FOOD CHEMISTRY

The effect of chitosan-gelatin coating on the quality of shrimp ( Litopenaeus vannamei ) under refrigerated condition

(2016) Fatemeh Farajzadeh et al.   FOOD CONTROL

Expression of a novel bacteriocin—the plantaricin Pln1—in Escherichia coli and its functional analysis

(2016) Fanqiang Meng et al.   PROTEIN EXPRESSION AND PURIFICATION

Multimerization of a Proline-Rich Antimicrobial Peptide, Chex-Arg20, Alters Its Mechanism of Interaction with the Escherichia coli Membrane

(2015) Wenyi Li et al.   CHEMISTRY & BIOLOGY

Characterization of a novel antimicrobial peptide with chiting-biding domain from Mytilus coruscus

(2014) Chuan-li Qin et al.   FISH & SHELLFISH IMMUNOLOGY

Mechanisms of nisin resistance in Gram-positive bacteria

(2013) Hui Zhou et al.   ANNALS OF MICROBIOLOGY

Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

(2011) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS

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

(2011) Lizhen Ma et al.   MEAT SCIENCE

Effect of Extracted Housefly Pupae Peptide Mixture on Chilled Pork Preservation

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

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT 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

Chitosan effects on quality properties of Greek style fresh pork sausages

(2008) N. Soultos et al.   MEAT SCIENCE