Cinnamaldehyde inactivates Listeria monocytogenes at a low temperature in ground pork by disturbing the expression of stress regulatory genes-Reference-Cited by-同舟云学术

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Cinnamaldehyde inactivates Listeria monocytogenes at a low temperature in ground pork by disturbing the expression of stress regulatory genes

Published:2023-02 Issue: Volume:51 Page:102277
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Guan Peng,Wang Xiaojie,Dong Zijie,Song Miao,Zhu Hongshuai,Suo Biao^ORCID

Funder

Natural Science Foundation of Henan Province

Department of Science and Technology of Henan Province

Department of Human Resources and Social Security of Henan Province

Science and Technology Innovation Talents in Universities of Henan Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference76 articles.

1. The gender background of texture attributes of pork loin;Aaslyng;Meat Science,2018

2. Procedure for microbiological baseline surveys conducted by US department of agriculture food safety and inspection Service;Allender;Food Control,2020

3. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde;Amalaradjou;Food Microbiology,2010

4. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties;Amiri;Meat Science,2019

5. Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures;Antunes-Rohling;Food Research International,2019

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1. Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat;Food Research International;2024-09

2. Inhibition and Mechanism of Citral on Bacillus cereus Vegetative Cells, Spores, and Biofilms;Foodborne Pathogens and Disease;2024-07-01

3. Encapsulation of Cinnamaldehyde and Vanillin as a Strategy to Increase Their Antimicrobial Activity;Foods;2024-06-27

4. Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity;Innovative Food Science & Emerging Technologies;2024-06

5. Antibacterial Activity and Mechanism of Action of Osthole against Listeria monocytogenes;Journal of Agricultural and Food Chemistry;2024-05-06

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