The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems

Author:

Sun Jinyue,Wang Debao,Sun Zhilan,Liu Fang,Du Lihui,Wang Daoying

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference39 articles.

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2. Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage;Guo;LWT- Food Sci. Technol.,2021

3. Antibacterial and anti-biofilm activities of peppermint essential oil against Staphylococcus aureus, LWT-;Kang;Food Sci. Technol.,2019

4. Antibacterial activity and mechanism of Listeria cubeba essential oil against methicillin-resistant Staphylococcus aureus (MRSA);Hu;Ind. Crops Prod.,2019

5. Efficacy of metal oxide nanoparticles as novel antimicrobial agents against multi-drug and multi-virulent Staphylococcus aureus isolates from retail raw chicken meat and giblets;Ali;Int. J. Food Microbiol.,2021

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