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Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain
12天前
已完结
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage
12天前
已完结
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
12天前
已完结
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
2个月前
已完结
Biological effects of essential oils – A review
2个月前
已完结
Meat spoilage during distribution
2个月前
已完结
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
3个月前
已完结
Phenotypic and transcriptomic analysis reveals the antibiofilm mechanism of Litsea cubeba essential oil against Bacillus cereus and its application in pork preservation
3个月前
已完结
Synergistic antibacterial effects of non-volatile and volatile antibacterial substances from Litsea cubeba fruit and their application in pork preservation
3个月前
已完结
Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs
3个月前
已完结
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