Green synthesis of fluorescent carbon dots with antibacterial activity and their application in Atlantic mackerel (Scomber scombrus) storage

Carbon Dots as an Emergent Class of Antimicrobial Agents

(2021) Mattia Ghirardello et al.   Nanomaterials

Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk

(2020) Linlin Zhao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Recent Development of Carbon Quantum Dots: Biological Toxicity, Antibacterial Properties and Application in Foods

(2020) Yanan Sun et al.   FOOD REVIEWS INTERNATIONAL

Antibacterial Activity of Nitrogen-Doped Carbon Dots Enhanced by Atomic Dispersion of Copper

(2020) Forrest Nichols et al.   LANGMUIR

Research progress on antimicrobial materials for food packaging

(2020) Saeed Ahmed et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

(2019) Kai Fan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Small molecules derived carbon dots: synthesis and applications in sensing, catalysis, imaging, and biomedicine

(2019) Anirudh Sharma et al.   JOURNAL OF NANOBIOTECHNOLOGY

Antibacterial properties and possible action mechanism of chelating peptides-zinc nanocomposite against Escherichia coli

(2019) Yanlan Lin et al.   FOOD CONTROL

S- and N-doped carbon quantum dots: Surface chemistry dependent antibacterial activity

(2018) Nikolina A. Travlou et al.   CARBON

Carbon dots: Principles and their applications in food quality and safety detection

(2018) Jia-Huan Qu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Resonance Rayleigh scattering method for the determination of chitosan using erythrosine B as a probe and PVA as sensitization

(2018) Caijuan Ma et al.   FOOD CHEMISTRY

Antibacterial activity and mechanism of monolauroyl-galactosylglycerol against Bacillus cereus

(2018) Mingming Diao et al.   FOOD CONTROL

Antibacterial activity of gallic acid against Shigella flexneri and its effect on biofilm formation by repressing mdoH gene expression

(2018) Jiamu Kang et al.   FOOD CONTROL

Characterization of Endogenous Nanoparticles from Roasted Chicken Breasts

(2018) Xunyu Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Degradable Carbon Dots with Broad-Spectrum Antibacterial Activity

(2018) Hao Li et al.   ACS Applied Materials & Interfaces

Review on carbon dots in food safety applications

(2018) Xingbo Shi et al.   TALANTA

Antibacterial and anti-biofilm activities of peppermint essential oil against Staphylococcus aureus

(2018) Jiamu Kang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Presence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel (Muraenesox cinereus)

(2017) Jingran Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties and cytotoxicity of carbon dots in grilled fish

(2017) Jingran Bi et al.   NEW JOURNAL OF CHEMISTRY

Antibacterial effects of carbon dots in combination with other antimicrobial reagents

(2017) Xiuli Dong et al.   PLoS One

Fluorescent nanoparticles from mature vinegar: their properties and interaction with dopamine

(2017) Lin Cao et al.   Food & Function

Polymers in Carbon Dots: A Review

(2017) Yiqun Zhou et al.   Polymers

Curcumin Quantum Dots Mediated Degradation of Bacterial Biofilms

(2017) Ashish K. Singh et al.   Frontiers in Microbiology

Carbon Dot-Based Platform for Simultaneous Bacterial Distinguishment and Antibacterial Applications

(2016) Jingjing Yang et al.   ACS Applied Materials & Interfaces

Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood – a review

(2016) S. Pezeshk et al.   CZECH JOURNAL OF FOOD SCIENCES

Synthesis of Self-Assembled Spermidine-Carbon Quantum Dots Effective against Multidrug-Resistant Bacteria

(2016) Yu-Jia Li et al.   Advanced Healthcare Materials

Green Synthesis of Bifunctional Fluorescent Carbon Dots from Garlic for Cellular Imaging and Free Radical Scavenging

(2015) Shaojing Zhao et al.   ACS Applied Materials & Interfaces

Significance of Antioxidants for Seafood Safety and Human Health

(2012) Piotr Kulawik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE