Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens-Reference-Cited by-同舟云学术

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Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens

Published:2023-10 Issue:10 Volume:86 Page:100140
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

Maesaka Eisuke,Kukuminato Satoshi,Aonishi Kazuho,Koyama Kento,Koseki Shigenobu^ORCID

Funder

Tojuro Iijima Foundation for Food Science and Technology

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference46 articles.

1. A review on the use of chelating agents as an alternative to promote photo-Fenton at neutral pH: Current trends, knowledge gap and future studies;Ahile;The Science of the Total Environment,2020

2. Chelator combination as therapeutic strategy in mercury and lead poisonings;Aaseth;Coordination Chemistry Reviews,2018

3. Consumer reaction to information on food additives: Evidence from an eating experiment and a field survey;Aoki;Journal of Economic Behavior and Organization,2010

4. Nisin biotechnological production and application: A review;Arauz;Trends in Food Science and Technology,2009

5. Inhibition of alcoholic fermentation by sorbic acid;Azukas;Journal of Bacteriology,1961

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. Isolation and Identification of the Antibacterial Compounds Produced by Maillard Reaction of Xylose with Phenylalanine or Proline;Journal of Agricultural and Food Chemistry;2024-07-04

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