| [1] |
YUAN Ruoyun, CHANG Tong, WANG Yilin, XU Xin, LÜ Fengzhang, WANG Miao, MA Chengye, LI Hongjun, WANG Chenjie.
Antibacterial Activity and Mechanism of Thyme Essential Oil Nanoemulsion Prepared with Potato Protein Modified by Transglutaminase (TGase) against Staphylococcus aureus and Escherichia coli: A Metabolomic Study
[J]. FOOD SCIENCE, 2026, 47(1): 17-28.
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| [2] |
LIU Shuang, WANG Jinli, LIANG Anjian, YANG Yangyang, ZHU Chenglin, TANG Junni.
Antibacterial Mechanism of Bacteriocin of Lactococcus lactis Q13 against Methicillin-Resistant Staphylococcus aureus
[J]. FOOD SCIENCE, 2025, 46(9): 30-38.
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| [3] |
WANG Shiyu, ZHAO Lingyan, DENG Fangming.
Characteristics of Synthesized Antibacterial Peptide W3-2 from Lactiplantibacillus plantarum and Its Inhibitory Effect on Staphylococcus aureus
[J]. FOOD SCIENCE, 2025, 46(16): 143-152.
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| [4] |
LIU Ziyu, LIANG Xiaoyun, ZHAO Wangchen, WANG Longfeng.
Antibacterial Effect and Mechanism of Melanin-like/Zinc Oxide Nanocomposite on Pseudomonas fluorescens with Strong Spoilage Ability Isolated from Chilled Meat
[J]. FOOD SCIENCE, 2025, 46(15): 10-15.
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| [5] |
LI Yuzhen, XIAO Huaiqiu, WANG Bin, LIAO Qiong, LIU Changyu, CAO Huijun.
Mechanism of Action of Antibacterial Peptides and Their Application in Food Preservation
[J]. FOOD SCIENCE, 2025, 46(15): 415-425.
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| [6] |
NIU Yongwu, QIAO Shan, SUN Yiming, WANG Yuchen, ZHAO Renyong, TIAN Shuangqi.
Antibacterial Activity and Mechanism of Rhamnolipids against Bacillus cereus
[J]. FOOD SCIENCE, 2024, 45(6): 80-86.
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| [7] |
ZHANG Pengmin, WANG Wenxiu, SUN Jianfeng, CHEN Zhizhou, MA Qianyun, WANG Jie.
Antibacterial Effect and Mechanism of Chitosan/Curcumin Composite Photodynamic Coating on Staphylococcus aureus
[J]. FOOD SCIENCE, 2024, 45(6): 233-243.
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| [8] |
CHEN Zhina, YIN Linlin, LIU Jin, SHAO Mengyuan, YE Tao, HUANG Xiaochen.
Whole Genome Sequencing and Bacteriocin Gene Analysis of Lactiplantibacillus plantarum CHEN1, Which Inhibits Methicillin-Resistant Staphylococcus aureus
[J]. FOOD SCIENCE, 2024, 45(22): 43-50.
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| [9] |
JI Shuaiqi, WU Rina, ZHANG Taowei, LOU Mengxue, DING Ruixue, MA Ying, WU Junrui.
Whole Genome Sequencing of Bacillus subtilis SNBS-3 and Prediction of Its Antimicrobial Substances
[J]. FOOD SCIENCE, 2024, 45(2): 57-63.
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| [10] |
WANG Yazhe, ZHAO Yongqiang, WANG Di, CHEN Shengjun, YU Gang, FENG Yang, WANG Yueqi, LI Chunsheng.
Research Progress in Antibacterial Mechanism of Plant Essential Oils from the Perspective of Multi-omics
[J]. FOOD SCIENCE, 2024, 45(17): 348-356.
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| [11] |
OU Kaiyu, ZHANG Yimin, LIANG Rongrong, YANG Xiaoyin, MAO Yanwei.
Isolation of Pseudomonas fragi with High Spoilage Potential from Pork and Antibacterial Mechanism of Garlic Essential Oil against It
[J]. FOOD SCIENCE, 2024, 45(16): 25-32.
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| [12] |
LI Xinfei, YANG Shanshan, HE Kairu, BAO Yufei, JIANG Beichen, MIAO Shuangyu, ZHANG Shuli, WU Junrui.
Research Progress in Ultrasonic-Assisted Thermal Sterilization of Heat-Resistant Bacillus subtilis in Milk
[J]. FOOD SCIENCE, 2024, 45(16): 294-302.
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| [13] |
ZHAO Penghao, SHANG Jiacui, CHEN Yuhan, DUAN Bofan, MENG Xiangchen.
A Review of Structural Characteristics and Structure-Function Relationship of Two-Peptide (Class IIb) Bacteriocins
[J]. FOOD SCIENCE, 2023, 44(9): 170-176.
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| [14] |
OU Kaiyu, PANG Jianlong, ZHANG Yimin, DONG Pengcheng, LUO Xin, MAO Yanwei.
A Review of the Antimicrobial Activity of Natural Phenolic Compounds and Their Applications in Meat and Meat Products
[J]. FOOD SCIENCE, 2023, 44(9): 358-366.
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| [15] |
WANG Yu, WANG Yao, LI Pinglan.
Heterologous Expression and Physicochemical Properties of Plantaricin LPL-1
[J]. FOOD SCIENCE, 2023, 44(20): 100-106.
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