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Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products
X Chen, W Lan, J **e - Food Chemistry, 2024 - Elsevier
Natural antibacterials have stood out in the last decade due to the growing demand for
reducing chemical preservatives in food. In particular, natural phenolic compounds are …
reducing chemical preservatives in food. In particular, natural phenolic compounds are …
Biofilms in the food industry: health aspects and control methods
S Galie, C García-Gutiérrez, EM Miguélez… - Frontiers in …, 2018 - frontiersin.org
Diverse microorganisms are able to grow on food matrixes and along food industry
infrastructures. This growth may give rise to biofilms. This review summarizes, on the one …
infrastructures. This growth may give rise to biofilms. This review summarizes, on the one …
Disruption of communication: recent advances in antibiofilm materials with anti-quorum sensing properties
Biofilm contamination presents a significant threat to public health, the food industry, and
aquatic/marine-related applications. In recent decades, although various methods have …
aquatic/marine-related applications. In recent decades, although various methods have …
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends
Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …
studies found that the spoilage process of fish and crustaceans is highly related to their …
A comprehensive review on natural phenolic compounds as alternatives to in-feed antibiotics
Intensive livestock and poultry farming in China largely relied on the use of in-feed
antibiotics until July 2020. The consequences of antibiotic overuse in animal feed include …
antibiotics until July 2020. The consequences of antibiotic overuse in animal feed include …
Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage
Abstract Three Shewanella baltica strains (ABa4, ABe2, BBe1) were inoculated into sterile
fish sticks and broths, and the metabolic changes during chilled storage were determined …
fish sticks and broths, and the metabolic changes during chilled storage were determined …
Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …
Quorum sensing in food spoilage and natural-based strategies for its inhibition
Food can harbor a variety of microorganisms including spoilage and pathogenic bacteria.
Many bacterial processes, including production of degrading enzymes, virulence factors …
Many bacterial processes, including production of degrading enzymes, virulence factors …
[HTML][HTML] Targeting bacterial biofilms by the green tea polyphenol EGCG
Bacterial biofilms are multicellular aggregates in which cells are embedded in an
extracellular matrix of self-produced biopolymers. Being refractory to antibiotic treatment and …
extracellular matrix of self-produced biopolymers. Being refractory to antibiotic treatment and …
Mechanisms of polyphenols on quality control of aquatic products in storage: A review
Z Huang, Q Wang, J Cao, D Zhou… - Critical reviews in food …, 2024 - Taylor & Francis
Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes,
and bacteria. At the same time, compared with synthetic antioxidants, based on the …
and bacteria. At the same time, compared with synthetic antioxidants, based on the …