Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00203-023-03689-4.pdf
Reference41 articles.
1. Addo KA, Li H, Yu Y, Xiao X (2023) Unraveling the mechanism of the synergistic antimicrobial effect of cineole and carvacrol on Escherichia coli O157:H7 inhibition and its application on fresh-cut cucumbers. Food Control 144:109339. https://doi.org/10.1016/j.foodcont.2022.109339
2. Amine B, Nadir A, Nouara KO, Akila AT, Kamelia K, Ghania KB et al (2023) Impact of thermal and non-thermal pasteurization on the microbial inactivation of fruit juice: review. J Food Microbiol Saf Hyg 8(2):1–11. https://doi.org/10.35248/2476-2059.23.8.198
3. Armstrong JA, Sutton R, Criddle DN (2020) Pancreatic acinar cell preparation for oxygen consumption and lactate production analysis. Bio Protoc 10(10):e3627. https://doi.org/10.21769/BioProtoc.3627
4. Cardoso LT, Alexandre B, Cacciatore FA, Magedans YVDS, Fett-Neto AG, Contri RV, Malheiros PDS (2023) Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization. Food Res Int 168:112748. https://doi.org/10.1016/j.foodres.2023.112748
5. Carraro M, Bernardi P (2016) Calcium and reactive oxygen species in regulation of the mitochondrial permeability transition and of programmed cell death in yeast. Cell Calcium 60(2):102–107. https://doi.org/10.1016/j.ceca.2016.03.005
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