Synergetic effect of petit ‐high pressure carbon dioxide combined with cinnamon ( Cinnamomum cassia ) essential oil against Salmonella typhimurium-Reference-Cited by-同舟云学术

Synergetic effect of petit ‐high pressure carbon dioxide combined with cinnamon ( Cinnamomum cassia ) essential oil against Salmonella typhimurium

Published:2022-02-18 Issue:5 Volume:57 Page:2954-2967
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Niu Liyuan¹²³^ORCID,Zhang Yilin¹,Jie Mingsha¹²³,Cheng Yingxin¹,Xiang Qisen¹²³^ORCID,Zhang Zhijian¹²³,Bai Yanhong¹²³^ORCID

Affiliation:

1. College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China

2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China

3. Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15613

Reference59 articles.

1. Transcriptional and Translational Control of the Salmonella fliC Gene

2. Effect of trans-Cinnamaldehyde on Inhibition and Inactivation of Cronobacter sakazakii Biofilm on Abiotic Surfaces

3. Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde

4. Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology

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