Showing 1 - 9 results of 9 for search 'FOOD SCIENCE TECHNOLOGY', query time: 1.48s Refine Results
  1. 1
    Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected <i>Lactiplantibacillus plantarum</i>
    by Chu-Min Zhao, Ting Du, Ping Li, Xin-Jun Du, Shuo Wang
    Published 2021-06-01
    “...Foods...”
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    Article
  2. 2
    Green tea leaf powder prevents dyslipidemia in high-fat diet-fed mice by modulating gut microbiota
    “...Food & Nutrition Research...”
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    Article
  3. 3
    Antibacterial Activity of Manganese Dioxide Nanosheets by ROS-Mediated Pathways and Destroying Membrane Integrity
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    Article
  4. 4
    Protective Effect of Recombinant Proteins of Cronobacter Sakazakii During Pregnancy on the Offspring
    “...Cronobacter sakazakii is a food-borne pathogen carried in milk powder that can cause severe...”
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    Article
  5. 5
    Characterization of the Desiccation Tolerance of Cronobacter sakazakii Strains
    “... the bacterium to survive in a dry food matrix (such as milk powder) for a long time. Therefore, contamination...”
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    Article
  6. 6
    A Negative Regulator of Cellulose Biosynthesis, bcsR, Affects Biofilm Formation, and Adhesion/Invasion Ability of Cronobacter sakazakii
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    Article
  7. 7
    Comparative Proteomic Analysis of Adhesion/Invasion Related Proteins in Cronobacter sakazakii Based on Data-Independent Acquisition Coupled With LC-MS/MS
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  8. 8
    Investigation of Citrinin and Pigment Biosynthesis Mechanisms in Monascus purpureus by Transcriptomic Analysis
    “...Monascus purpureus YY-1 is widely used in food colorant production in China. Our previous study...”
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    Article
  9. 9
    The lipoprotein NlpD in Cronobacter sakazakii responds to acid stress and regulates macrophage resistance and virulence by maintaining membrane integrity: Running Title: Identification and characterization of a novel factor involved in acid tolerance and virulence in Cronobacter sakazakii
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    Article
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