Keywords: پاتوژن های منتقل شده از غذا; Polycaprolactone nanocapsule; Essential oils; Antimicrobial activity; Food-borne pathogens; Natural food preservative;
مقالات ISI پاتوژن های منتقل شده از غذا (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: پاتوژن های منتقل شده از غذا; Colloidal palladium nanoparticles; Food-borne pathogens; Horseradish peroxidase; Lateral-flow test strip immunoassays;
Keywords: پاتوژن های منتقل شده از غذا; Antibacterial activity; Chitosan nanoparticles; Chitosan nanocapsules; Lime essential oil; Food-borne pathogens;
Keywords: پاتوژن های منتقل شده از غذا; Essential oils derivatives; Antibacterial activity; Bioavailability; Food-borne pathogens; EOs; essential oils; TGA; thermogravimetric analysis; HIA; heart infusion agar; BHI; brain heart infusion; MIC; minimal inhibitory concentration; MBC; minimal bacte
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; Powdered food; Probability of acceptance; Sampling plan
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; Leafy green; Predictive microbiology; Virus; Microbial testing
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; Probability distributions; Lettuce; Poisson-lognormal; Bacterial transfer; Predictive microbiology
Keywords: پاتوژن های منتقل شده از غذا; Osmotolerance; Water activity; NaCl; Selective plating; Food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; Raman microspectroscopy; Support vector machine; Three level classification model; Minced beef; Chicken breast
Keywords: پاتوژن های منتقل شده از غذا; Detection; Food-borne pathogens; High-throughput; Suspension array;
Effects of exogenous γ-aminobutyric acid treatment on browning and food-borne pathogens in fresh-cut apples
Keywords: پاتوژن های منتقل شده از غذا; γ-Aminobutyric acid; Fresh-cut apples; Browning; Food-borne pathogens;
Quantification and colonisation dynamics of Escherichia coli O157:H7 inoculation of microgreens species and plant growth substrates
Keywords: پاتوژن های منتقل شده از غذا; Microleaf; Microherb; Food-borne pathogens; Fresh produce; Food-borne hazard;
Purification and characterization of mejucin, a new bacteriocin produced by Bacillus subtilis SN7
Keywords: پاتوژن های منتقل شده از غذا; B. subtilis; Bacteriocin; Mejucin; Food-borne pathogens; Bactericidal effect;
The antibiotic activity and mechanisms of sugar beet (Beta vulgaris) molasses polyphenols against selected food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Sugar beet molasses; Food-borne pathogens; Polyphenols; Antimicrobial activity;
The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae
Keywords: پاتوژن های منتقل شده از غذا; Heat resistance; LHR; Escherichia coli; Salmonella enterica Senftenberg; Food-borne pathogens; Meat; Undercooked burger;
Multiplex PCR coupled with propidium monoazide for the detection of viable Cronobacter sakazakii, Bacillus cereus, and Salmonella spp. in milk and milk products
Keywords: پاتوژن های منتقل شده از غذا; food-borne pathogens; propidium monoazide; multiplex PCR; internal amplification control;
Development of a lateral flow colloidal gold immunoassay strip for the simultaneous detection of Shigella boydii and Escherichia coli O157:H7 in bread, milk and jelly samples
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; Colloidal gold; Test strip; Immunoassay; Multi-component detection;
Sensitive detection of multiple pathogens using a single DNA probe
Keywords: پاتوژن های منتقل شده از غذا; Electrochemical DNA biosensor; Polylactide-stabilized gold nanoparticles (PLA-AuNPs); Nucleic acid hybridization detection; Methylene blue; Food-borne pathogens;
Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating
Keywords: پاتوژن های منتقل شده از غذا; Ohmic heating; pH; Orange juice; Inactivation; Food-borne pathogens;
Afterglow corona discharge air plasma (ACDAP) for inactivation of common food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Afterglow corona discharge air plasma; Food-borne pathogens; Inactivation; Decimal reduction time; Kinetic modeling;
Antibacterial activity of spathe from Phoenix dactylifera L. against some food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Antibacterial activity; Food-borne pathogens; Phoenixdactylifera L.; Antioxidant capacity; Date palm spathe; L.monocytogens;
Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham
Keywords: پاتوژن های منتقل شده از غذا; Reuterin; Lactoperoxidase; Lactoferrin; High pressure; Food-borne pathogens; Cooked ham;
Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice
Keywords: پاتوژن های منتقل شده از غذا; Ohmic heating; pH; Electrical conductivity; Food-borne pathogens; Conventional heating;
Synergy of olive bioactive phytochemicals and probiotic strain in control of Escherichia coli
Keywords: پاتوژن های منتقل شده از غذا; Potential probiotics; Phenolic compounds; Food-borne pathogens; Biofilm formation; Adhesion ability; Oleuropein: PubChem CID: 5281544; Hydroxytyrosol: PubChem CID: 82755; Ascorbic acid: PubChem CID: 54670067; Phenasine methosulfate: PubChem CID: 9285; For
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity
Keywords: پاتوژن های منتقل شده از غذا; Fermented meats; Food-borne pathogens; Food safety; Kinetic behavior model; Inactivation; Listeria monocytogenes;
Biofilm-associated persistence of food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Biofilm; Food-borne pathogens; Interspecies interactions; Biocide tolerance; In-situ microscopy; Spatial modelling;
The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes (Lycopersicon esculentum), cantaloupes (Cucumis melo ssp. melo var. cantaloupensis) and strawberries (Fragaria Ã ananassa)
Keywords: پاتوژن های منتقل شده از غذا; ClO2 gas; High-concentration; Short-time; Produce; Food-borne pathogens;
Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Cudrania tricuspidata fruit; Essential oil; Chemical composition; Antimicrobial mode of action; Food-borne pathogens
Use of chitosan-based edible coatings in combination with other natural compounds, to control Rhizopus stolonifer and Escherichia coli DH5α in fresh tomatoes
Keywords: پاتوژن های منتقل شده از غذا; Lime essential oil; Beeswax; Oleic acid; Lycopersicon esculentum; Food-borne pathogens
The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; High hydrostatic pressure; KCl; Potassium lactate; Smoked dry-cured ham; Sodium reduction
Assessment of a regulatory sanitization process in Egyptian dairy plants in regard to the adherence of some food-borne pathogens and their biofilms
Keywords: پاتوژن های منتقل شده از غذا; Biofilm; Food contact surfaces; Food-borne pathogens; Microbial adherence
On the different growth conditions affecting silver antimicrobial efficacy on Listeria monocytogenes and Salmonella enterica
Keywords: پاتوژن های منتقل شده از غذا; Silver antimicrobial activity; Microbial growth; Food-borne pathogens
Detection of food-borne pathogens with DNA arrays on disk
Keywords: پاتوژن های منتقل شده از غذا; DNA array; Discs; Food-borne pathogens; Optical detection;
Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products
Keywords: پاتوژن های منتقل شده از غذا; Enterococcus; Bacteriocins; Fish; Food-borne pathogens; Probiotics; Aquaculture;
Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk
Keywords: پاتوژن های منتقل شده از غذا; Reuterin; LAB-bacteriocins; Food-borne pathogens; Combined treatments
Synergistic and antagonistic effect of lactic acid bacteria on tyramine production by food-borne pathogenic bacteria in tyrosine decarboxylase broth
Keywords: پاتوژن های منتقل شده از غذا; Tyramine; Biogenic amine; Food-borne pathogens; Lactic acid bacteria; HPLC;
Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain
Keywords: پاتوژن های منتقل شده از غذا; Microbiological quality; Microbiological safety; Fresh mushrooms; Food-borne pathogens;
Trachyspermum ammi (L.) fruit essential oil influencing on membrane permeability and surface characteristics in inhibiting food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Antibacterial activity; Trachyspermum ammi; Essential oil; Food-borne pathogens; Extracellular ATP;
Poly(HEMA) brushes emerging as a new platform for direct detection of food pathogen in milk samples
Keywords: پاتوژن های منتقل شده از غذا; Surface plasmon resonance; Food-borne pathogens; Polymer brushes; Poly(HEMA); Antifouling surfaces
Narrow antagonistic activity of antimicrobial peptide from Bacillus subtilis SCK-2 against Bacillus cereus
Keywords: پاتوژن های منتقل شده از غذا; Bacillus cereus; Bacillus subtilis; Antimicrobial peptide; Food-borne pathogens; Synergy
Harmonisation of resistance monitoring programmes in veterinary medicine: an urgent need in the EU?
Keywords: پاتوژن های منتقل شده از غذا; Antibiotic resistance; Surveillance; Commensals; Food-borne pathogens
Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken
Keywords: پاتوژن های منتقل شده از غذا; Irradiation; Ready-to-cook barbecued chicken; Microbial quality; Food-borne pathogens; D10 value; Sensory preference
Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Bunium persicum; Cuminum cyminum; Carum copticum; Antibacterial activity; Food-borne pathogens
Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens
Keywords: پاتوژن های منتقل شده از غذا; Antibacterial activity; Zizyphus jujuba; Essential oil; Food-borne pathogens
Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices
Keywords: پاتوژن های منتقل شده از غذا; Green tea extracts; Antimicrobial; Decolorized hsian-tsao leaf gum; Edible spraying coatings; Food-borne pathogens; Yeasts/molds
The application of food safety interventions in primary production of beef and lamb: A review
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; On-farm intervention; Decision support; STEC; Map
Antimicrobial herb and spice compounds in food
Keywords: پاتوژن های منتقل شده از غذا; Herbs and spices; Natural preservatives; Food-borne pathogens
Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products
Keywords: پاتوژن های منتقل شده از غذا; Food-borne pathogens; High-pressure processing; Meat products; Safety; Shelf-life
Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels
Keywords: پاتوژن های منتقل شده از غذا; Antimicrobial activity; Pomegranate; Food-borne pathogens; L. monocytogenes; Phenolics; fish
Isolation and preliminary characterization of a nonbacteriocin antimicrobial compound from Weissella paramesenteroides DFR-8 isolated from cucumber (Cucumis sativus)
Keywords: پاتوژن های منتقل شده از غذا; LAB; Nonbacteriocin; Biopreservation; Food-borne pathogens; Antimicrobials; RSM