Temperature-mediated variations in cellular membrane fatty acid composition of Staphylococcus aureus in resistance to pulsed electric fields-Reference-Cited by-同舟云学术

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Temperature-mediated variations in cellular membrane fatty acid composition of Staphylococcus aureus in resistance to pulsed electric fields

Published:2016-08 Issue:8 Volume:1858 Page:1791-1800
ISSN:0005-2736
Container-title:Biochimica et Biophysica Acta (BBA) - Biomembranes
language:en
Short-container-title:Biochimica et Biophysica Acta (BBA) - Biomembranes

Author:

Wang Lang-Hong,Wang Man-Sheng,Zeng Xin-An,Liu Zhi-Wei

Funder

National Natural Science Foundation of China

Science and Technology Planning projects of Guangdong

Publisher

Elsevier BV

Subject

Cell Biology,Biochemistry,Biophysics

Reference56 articles.

1. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation;Kim;Food Control,2013

2. Bacteriocins: safe, natural antimicrobials for food preservation;Cleveland;Int. J. Food Microbiol.,2001

3. Organic acids as antimicrobials to control Salmonella in meat and poultry products;Mani-Lopez;Food Res. Int.,2012

4. Inactivation of Escherichia coli phages by PEF treatment and analysis of inactivation mechanism;Tanino;J. Electrost.,2015

5. Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch;Hong;Food Chem.,2016

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