Enhancing food preservation and safety: Synergistic effects of Allium-derived organosulfur compounds and outer membrane permeabilization peptide L-11-Reference-Cited by-同舟云学术

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Enhancing food preservation and safety: Synergistic effects of Allium-derived organosulfur compounds and outer membrane permeabilization peptide L-11

Published:2024-11 Issue: Volume:165 Page:110691
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ariza Juan José^ORCID,García-López J. David,Aguinaga-Casañas María Arántzazu,Baños Alberto^ORCID,García Federico,Kuipers Oscar P.,Cebrián Rubén^ORCID

Publisher

Elsevier BV

Reference58 articles.

1. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpa;International Journal of Food Microbiology,2000

2. Antilisterial effect of a natural formulation based on Citrus extract in ready-to-eat foods;Ariza;Foods,2021

3. Challenges, trends and opportunities in food processing;Augusto;Current Opinion in Food Science,2020

4. The European union one health 2022 Zoonoses report;EFSA Journal,2023

5. Antibacterial properties of organosulfur compounds of garlic (Allium sativum);Bhatwalkar;Frontiers in Microbiology,2021

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. Supramolecular X-ray and Quantum Chemical Analysis of 4-(2-amino-2-oxoethyl) phenyl 4-methylbenzenesulfonate: A Tosyl Ester Derivative;Journal of Chemical Crystallography;2024-08-17

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