[1] |
WANG Wei, LI Jinjin, CHI Hai.
Purification and Antimicrobial Mechanism of Amylocyclicin W5 Produced by Bacillus amyloliquefaciens DH8030
[J]. FOOD SCIENCE, 2021, 42(7): 29-34.
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[2] |
GAO Yurong, LI Dapeng, ZHANG Fengqin, SONG Junmei.
Molecular Structure and Antimicrobial Mechanism of Mesenterocin ZLG85, a Bacteriocin Produced by Leuconstoc mesenteroides subsp. mesenteroides against Salmonella typhi
[J]. FOOD SCIENCE, 2020, 41(7): 59-65.
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[3] |
WANG Hongyi, LIU Fang, SUN Zhilan, SU Mengmeng, ZHU Yongzhi, WANG Daoying, XU Weimin, PENG Jing.
Synergistic Antibacterial Effect and Mechanism of Helveticin-M Combined with Chlorogenic Acid on Escherichia coli and Salmonella enteritidis
[J]. FOOD SCIENCE, 2020, 41(3): 68-74.
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[4] |
LU Zhou, DAI Yiqiang, Hafiz Abdul RASHEED, WU Han, XIA Xiudong, DONG Mingsheng.
Antimicrobial Activity of Soy Whey Fermented by Lactobacillus plantarum D1501 and Purification and Identification of Bacteriocin from It
[J]. FOOD SCIENCE, 2020, 41(24): 117-124.
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[5] |
WANG Xueyan, CHEN Ying, ZHANG Jiamin, SHI Yongqing.
Combined Antimicrobial Effect and Mechanism of Antimicrobial Peptide from Grass Carp Scale and Cinnamon Essential Oil
[J]. FOOD SCIENCE, 2020, 41(23): 100-106.
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[6] |
LAN Weiqing, LIU Jiali, WENG Zhongming, CHEN Mengling, XIE Jing.
Effects of Ten Plant Essential Oils and Antimicrobial Mechanism of Cinnamon Essential Oil against Staphylococcus saprophyticus
[J]. FOOD SCIENCE, 2020, 41(19): 38-44.
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[7] |
BIE Meng, XIE Bijun, SUN Zhida.
Preparation, Structural Characterization and in Vitro Antibacterial Activity of Water-Soluble Carboxymethyl Pachymaran with Different Degrees of Substitution
[J]. FOOD SCIENCE, 2020, 41(12): 67-76.
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[8] |
XU Miaomiao, ZI Yuxiang, LU Zhaoxin, Lü Fengxia, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen.
Antimicrobial Activity and Mode of Action of Monogalactosyl Monolaurate against Bacillus pumilus
[J]. FOOD SCIENCE, 2020, 41(1): 33-40.
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[9] |
GU Chentao, HUANG Sa, WANG Xueyan, LI Mingyan, SHI Yongqing.
Preparation, Purification and Antimicrobial Activity of Antimicrobial Peptide from Crucian Carp Scales
[J]. FOOD SCIENCE, 2019, 40(22): 193-198.
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[10] |
QIU Boshu, WU Rina, SHI Haisu, ZHANG Yan, ZHANG Henan, CHEN Yuting, WU Junrui.
Isolation and Identification of Anti-Penicillium Bacillus Inform Fermented Soybean Paste and Analysis of Antimicrobial Substance
[J]. FOOD SCIENCE, 2019, 40(22): 62-67.
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[11] |
SHI Yongqing, WANG Qiaoqiao, WU Danli, LI Xiaoyu, CAI Luyun, LI Jianrong.
Optimization of Preparation of Antimicrobial Peptides by Two-Step Enzymatic Hydrolysis of Fish Scales Using Response Surface Methodology and Antimicrobial Activity of Purified Antimicrobial Peptide
[J]. FOOD SCIENCE, 2018, 39(6): 155-161.
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[12] |
DAI Lu, YUAN Yahong, ZHANG Yuxiang, WEI Jianping, YUE Tianli.
Screening and Evaluation of Probiotics for Antimicrobial Activity against Foodborne Pathogenic Bacteria
[J]. FOOD SCIENCE, 2018, 39(24): 93-101.
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[13] |
XU Yanyang, QIU Yang, WANG Junyang, ZHANG Tiehua, YAN Weiqiang, SHI Chengjun.
α-Amylase Inhibitory Activity and Antibacterial Activity of Polyphenols from Aronia melanocarpa Berries
[J]. FOOD SCIENCE, 2018, 39(19): 51-57.
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[14] |
LUO Jingwen, SI Fengling, GU Zixuan, WANG Linling, MENG Xiuxiu.
Antioxidant and Antimicrobial Activities of Polysaccharides from Three Species of Auricularia
[J]. FOOD SCIENCE, 2018, 39(19): 64-69.
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[15] |
LI Jun, LI Pinglan, WANG Shun, GAO Liang, GUI Meng.
Inhibition of Sturgeon Spoilage Bacteria by Protein Extract from Radish Seed and Its Physicochemical Characteristics
[J]. FOOD SCIENCE, 2018, 39(13): 41-46.
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