[1] |
GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan.
Natural Antibacterial Agents and Their Application in Food Packaging: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 336-346.
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[2] |
NING Yawei, HOU Linlin, LI Mingrui, YANG Zheng, MA Mengge, WANG Zhixin, WANG Shijie, JIA Yingmin.
Dual-Target Antibacterial Mechanism of Phenyllactic Acid against Pseudomonas fluorescens Based on Cell Membrane and DNA Damage
[J]. FOOD SCIENCE, 2021, 42(7): 60-67.
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[3] |
SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong.
Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism
[J]. FOOD SCIENCE, 2021, 42(2): 121-127.
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[4] |
ZHAO Linna, LIU Na, WANG Xueshuo, CUI Shenghui.
Preparation of Reference Materials for Enteroaggregative Escherichia coli Cells and Genomic DNA
[J]. FOOD SCIENCE, 2021, 42(18): 103-110.
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[5] |
WANG Ming, ZHANG Jiatao, ZHOU Bin, DING Jie, XU Zhaomeng, SUN Tong.
Antibacterial Mechanism of Eugenol-Containing Composite Preservatives against Shewanella putrefaciens
[J]. FOOD SCIENCE, 2021, 42(13): 10-16.
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[6] |
FU Yun, ZHAO Mouming, PANG Yiyang, LIU Xiaoling.
Comparative Study on the Anti-Staphylococcus aureus Mechanism of SP-AP-1 and Iturin A Derived from Fermentation of Spirulina Residue by Bacillus subtilis
[J]. FOOD SCIENCE, 2021, 42(1): 108-114.
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[7] |
NING Yawei, SU Dan, FU Yunan, HAN Panpan, WANG Zhixin, JIA Yingmin.
Antibacterial Mechanism of Antimicrobial Peptide Brevilaterin Combined with ε-Polylysine against Staphylococcus aureus
[J]. FOOD SCIENCE, 2020, 41(5): 15-22.
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[8] |
HU Yingying, LI Qixuan, LIU Haotian, KONG Baohua, CHEN Qian.
Bactericidal Mechanism of Nano-Titanium Dioxide Photocatalysis Technology and Its Application in Food Packaging: A Literature Review
[J]. FOOD SCIENCE, 2020, 41(3): 232-238.
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[9] |
NING Yawei, FU Yunan, HE Jianzhuo, SU Dan, HOU Linlin, WANG Zhixin, JIA Yingmin.
Synergistic Antibacterial Mechanism of Phenyllactic Acid Combined with Acetic Acid against Listeria monocytogenes
[J]. FOOD SCIENCE, 2020, 41(23): 70-76.
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[10] |
NING Yawei, SU Dan, FU Yunan, LIU Yangliu, WANG Zhixin, JIA Yingmin.
Antibacterial Mechanism of Antimicrobial Peptide Brevilaterin Combined with Citric Acid against Escherichia coli
[J]. FOOD SCIENCE, 2020, 41(19): 31-37.
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[11] |
GE Da’e, WEI Zhaohui, Tursunay · TURGUN, PAN Yue, WANG Fan, TAO Ningping, ZHOU Jianzhong, LIU Xiaoli.
Inhibitory Effect of Eugenol on Alternaria sp. Isolated from Blueberry
[J]. FOOD SCIENCE, 2020, 41(19): 68-73.
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[12] |
BAO Yihong, ZHANG Junshun, FU Qun, ZHANG Haiting.
Antibacterial Activity and Mechanism of Berberine from the Fruit of Berberis poiretii
[J]. FOOD SCIENCE, 2020, 41(17): 29-34.
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[13] |
WU Kegang, ZHAO Xinxin, DUAN Xuejuan, CHAI Xianghua, YU Hongpeng, LIU Xiaoli, FAN Yuting.
Antibacterial Activity and Mechanism of Action of Vapor-Phase Linalool
[J]. FOOD SCIENCE, 2020, 41(1): 61-67.
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[14] |
ZHOU Qi, YUAN Kang, LIU Fang, DU Lihui.
Antimicrobial Activity and Mechanism of Carvacrol against Enterobacter cloacae
[J]. FOOD SCIENCE, 2019, 40(13): 22-27.
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[15] |
HOU Wenfu, OUYANG Heyi, WU Ji, HAN Qianhui, ZHOU Min, WANG Hongxun.
Inhibitory Effect of Kojic Acid on Dominant Spoilage Bacteria in Chilled Duck Meat and Its Mechanism
[J]. FOOD SCIENCE, 2019, 40(1): 278-285.
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