Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida-Reference-Cited by-同舟云学术

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Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida

Published:2023-06 Issue: Volume:410 Page:135457
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shao Liangting,Chen Shanshan,Ning Zhenzhen,Xu Xinglian,Wang Huhu

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

2. A fibrinolytic, alkaline and thermostable metalloprotease from the newly isolated Serratia sp RSPB11;Bhargavi;International Journal of Biological Macromolecules,2013

3. Bacterial populations and the volatilome associated to meat spoilage;Casaburi;Food Microbiology,2015

4. Wake of the flood: Ascribing functions to the wave of type III effector proteins of phytopathogenic bacteria;Chang;Current Opinion in Microbiology,2003

5. Two steps purification, biochemical characterization, thermodynamics and structure elucidation of thermostable alkaline serine protease from Nocardiopsis alba strain OM-5;Chauhan;International Journal of Biological Macromolecules,2021

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2. Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat;Food Chemistry: X;2024-10

3. Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination;Meat Science;2024-07

4. Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation;International Journal of Biological Macromolecules;2024-04

5. Perovskite Nanocrystals: Superior Luminogens for Food Quality Detection Analysis;Journal of Agricultural and Food Chemistry;2024-02-21

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