[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] |
ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin.
Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder
[J]. FOOD SCIENCE, 2021, 42(6): 291-297.
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[3] |
JIA Fei, YAN Wenjie, DAI Ruitong, LIU Yi, LI Xingmin.
An Impedimetric Aptasensor Based on Reduced Graphene Oxide/Carbon Nanotube-Gold Nanoparticles Nanocomposite for the Detection of Pseudomonas aeruginosa
[J]. FOOD SCIENCE, 2021, 42(18): 284-291.
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[4] |
RUAN Hongri, WANG Yuhui, XU Ruoyang, CHEN Li, JIN Yuqi, WANG Jianfa, SONG Jun, ZHENG Jiasan.
Effect of Phage vB_SauM_RS on Removal of Milk-Derived Staphylococcus aureus Biofilms
[J]. FOOD SCIENCE, 2021, 42(1): 52-58.
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[5] |
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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[6] |
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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[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] |
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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[9] |
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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[10] |
ZHANG Pengfei, ZHANG Jie, LIU Xinyu, FU Xueting, ZHANG Meng, XU Xuebin, WU Congming, JI Hua, WANG Xin.
Molecular Characteristics and Antimicrobial Susceptibility of Foodborne Methicillin-Resistant Staphylococcus aureus in Shanghai, China
[J]. FOOD SCIENCE, 2020, 41(20): 285-291.
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[11] |
HU Kaili, LI Yanmei, CHEN Juan, TANG Junni, MA Xinyue.
Rapid Detection of Staphylococcus aureus in Foods Based on Metabolite Markers
[J]. FOOD SCIENCE, 2020, 41(20): 314-324.
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[12] |
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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[13] |
QU Yun, TONG Yao, TAN Yongping, ZHAO Yanying, TANG Junni.
Epidemiological Characteristics of Staphylococcus aureus Isolates Collected during Yak Slaughter
[J]. FOOD SCIENCE, 2020, 41(17): 169-175.
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[14] |
DING Lijun, HUANG Zihao, LIU Dan.
Preparation of Dihydromyricetin-Ag+ Nanoemulsion and Its Inhibitory Effect and Mechanism on Staphylococcus aureus
[J]. FOOD SCIENCE, 2020, 41(15): 48-53.
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[15] |
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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