1. Biblio

Biblio

Found 13 results
Author Title Type [ Year(Asc)]
Filters: Keyword is Escherichia coli  [Clear All Filters]
2016
R. B. Reed, Zaikova, T., Barber, A., Simonich, S. L. Massey, Lankone, R., Marco, M., Hristovski, K., Herckes, P., Passantino, L., D Fairbrother, H., Tanguay, R., Ranville, J. F., Hutchison, J. E., and Westerhoff, P. K., “Potential Environmental Impacts and Antimicrobial Efficacy of Silver- and Nanosilver-Containing Textiles.”, Environ Sci Technol, vol. 50, no. 7, pp. 4018-26, 2016.
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.
2015
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.
2014
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.
2013
Y. Yan, Waite-Cusic, J. G., Kuppusamy, P., and Yousef, A. E., “Intracellular free iron and its potential role in ultrahigh-pressure-induced inactivation of Escherichia coli.”, Appl Environ Microbiol, vol. 79, no. 2, pp. 722-4, 2013.
2012
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.
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.
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.
2011
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.
2010
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.
2007
J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.
2002
F. W. R. Chaplen, Upson, R. H., Mcfadden, P. N., and Kolodziej, W., “Fish chromatophores as cytosensors in a microscale device: detection of environmental toxins and bacterial pathogens.”, Pigment Cell Res, vol. 15, no. 1, pp. 19-26, 2002.
T. A. Beardslee, Roy-Chowdhury, S., Jaiswal, P., Buhot, L., Lerbs-Mache, S., Stern, D. B., and Allison, L. A., “A nucleus-encoded maize protein with sigma factor activity accumulates in mitochondria and chloroplasts.”, The Plant journal : for cell and molecular biology, vol. 31, pp. 199-209, 2002.