Mechanisms underlying the potent antimicrobial effects of plasma-activated seawater (PASW) on fish spoilage bacterium Shewanella putrefaciens-Reference-Cited by-同舟云学术

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Mechanisms underlying the potent antimicrobial effects of plasma-activated seawater (PASW) on fish spoilage bacterium Shewanella putrefaciens

Published:2024-10 Issue: Volume:455 Page:140147
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ke Zhigang,Peng Xingjian,Jia Shiliang,Liu Shulai,Zhou Xuxia,Ding Yuting

Funder

Zhejiang Province Science and Technology Department

Zhejiang Province Natural Science Foundation

Publisher

Elsevier BV

Reference60 articles.

1. Non-thermal plasma technique for preservation of fresh foods: A review;Asl;Food Control,2022

2. Feeding-gas effects of plasma jets on Escherichia coli in physiological solutions;Baik;Plasma Processes and Polymers,2013

3. Peroxynitrous acid generated in situ from acidified H2O2 and NaNO2. A suitable novel antimicrobial agent?;Balazinski;Antibiotics-Basel,2021

4. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health;Bekhit;Comprehensive Reviews in Food Science and Food Safety,2021

5. Reactive nitrogen species in plasma-activated water: Generation, chemistry and application in agriculture;Bradu;Journal of Physics D: Applied Physics,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessing the Preservation Effectiveness: A Comparative Study of Plasma Activated Water with Various Preservatives on Capsicum annuum L. (Jalapeño and Pusa Jwala);Plasma Chemistry and Plasma Processing;2024-09-14

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