The potential of antifungal peptide Sesquin as natural food preservative-Reference-Cited by-同舟云学术

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The potential of antifungal peptide Sesquin as natural food preservative

Published:2022-12 Issue: Volume:203 Page:51-64
ISSN:0300-9084
Container-title:Biochimie
language:en
Short-container-title:Biochimie

Author:

Ramos-Martín Francisco,Herrera-León Claudia,Antonietti Viviane,Sonnet Pascal,Sarazin Catherine,D'Amelio Nicola^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Biochemistry

Reference160 articles.

1. 2 fungal spoilage of crops and food;Dijksterhuis,2013

2. Fresh and perishable foods;Pitt,2009

3. Spoilage of stored, processed and preserved foods;Pitt,2009

4. Food preservation by high pressure;Heinz;Journal für Verbraucherschutz und Lebensmittelsicherheit,2009

5. Effect of low-temperature-high-pressure treatment on the reduction of in milk;Li;Foods,2020

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2. Extracellular production of antifungal peptides from oxidative endotoxin-free E. coli and application;Applied Microbiology and Biotechnology;2024-01-04

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5. The Mechanism of Action of SAAP-148 Antimicrobial Peptide as Studied with NMR and Molecular Dynamics Simulations;Pharmaceutics;2023-02-24

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