1. Biblio

Biblio

Found 11 results
[ Author(Desc)] Title Type Year
Filters: Keyword is Anti-Bacterial Agents  [Clear All Filters]
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B
Q. Bingjun, Jung, J., and Zhao, Y., “Impact of acidity and metal ion on the antibacterial activity and mechanisms of β- and α-chitosan.”, Appl Biochem Biotechnol, vol. 175, no. 6, pp. 2972-85, 2015.
C
J. L. Chen and Zhao, Y., “Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of β-chitosan based films.”, J Food Sci, vol. 77, no. 5, pp. E127-36, 2012.
D
Q. Deng and Zhao, Y., “Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.”, J Food Sci, vol. 76, no. 3, pp. E309-17, 2011.
H
A. N. Hadduck, Hindagolla, V., Contreras, A. E., Li, Q., and Bakalinsky, A. T., “Does aqueous fullerene inhibit the growth of Saccharomyces cerevisiae or Escherichia coli?”, Appl Environ Microbiol, vol. 76, no. 24, pp. 8239-42, 2010.
J
J. Jung and Zhao, Y., “Impact of the structural differences between α- and β-chitosan on their depolymerizing reaction and antibacterial activity.”, J Agric Food Chem, vol. 61, no. 37, pp. 8783-9, 2013.
J. Jung, Cavender, G., and Zhao, Y., “The contribution of acidulant to the antibacterial activity of acid soluble α- and β-chitosan solutions and their films.”, Appl Microbiol Biotechnol, vol. 98, no. 1, pp. 425-35, 2014.
O
J. P. Osborne and Edwards, C. G., “Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation.”, Int J Food Microbiol, vol. 118, no. 1, pp. 27-34, 2007.
P
S. H. Park, Roto, S., Pavlidis, H., McIntyre, D. R., Striplin, K., Brammer, L., and Ricke, S. C., “Effects of feeding Original XPC™ to broilers with a live coccidiosis vaccine under industrial conditions: Part 2. Cecal microbiota analysis.”, Poult Sci, vol. 96, no. 7, pp. 2400-2411, 2017.
T
A. Tseng and Zhao, Y., “Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).”, J Food Sci, vol. 77, no. 9, pp. H192-201, 2012.
Z
H. Zhang, Jung, J., and Zhao, Y., “Preparation, characterization and evaluation of antibacterial activity of catechins and catechins-Zn complex loaded β-chitosan nanoparticles of different particle sizes.”, Carbohydr Polym, vol. 137, pp. 82-91, 2016.
Y. Zhong, Li, Y., and Zhao, Y., “Physicochemical, microstructural, and antibacterial properties of β-chitosan and kudzu starch composite films.”, J Food Sci, vol. 77, no. 10, pp. E280-6, 2012.