Lv11
32 积分 2024-06-14 加入
Combined treatment of slightly acidic electrolyzed water and nisin preserves fresh-cut lettuce: Microbial community dynamics and transcriptomic insights
2小时前
待确认
Two-percent peppermint essential oil applied to fresh-box packaging delays browning and maintains the quality of fresh-cut lettuce (Lactuca sativa L.)
25天前
已完结
Antibacterial mechanism of action of perilla leaf essential oil on Shigella flexneri and its preservation effectiveness in fresh-cut lettuce
26天前
已完结
Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli
3个月前
已完结
A combination treatment of ultrasound and ε-polylysine to improve microorganisms and storage quality of fresh-cut lettuce
3个月前
已完结
Inactivation of Staphylococcus aureus using ultrasound in combination with thyme essential oil nanoemulsions and its synergistic mechanism
4个月前
已完结
Ultrasound-synergized gas in ensuring the sterilization and physicochemical quality of fruit and vegetables: A review
4个月前
已完结
Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves
4个月前
已完结
Unravelling the sanitization potential of slightly acidic electrolyzed water combined Thymus vulgaris based nanoemulsion against foodborne pathogens and its safety assessment
4个月前
已完结
Recent trends in hydrogen-associated treatments for maintaining the postharvest quality of fresh and fresh-cut fruits and vegetables: A review
4个月前
已完结
皖公网安备34019202002308
