Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida-Reference-Cited by-同舟云学术

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Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida

Published:2024-07 Issue: Volume:204 Page:116464
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Peng Xiaowei,Huang Pimiao,Fu Bofei,Ma Chenyang,Li Aijun,Fang Cuilan,Fu Mingze,Zhang Yi,Kan Jianquan^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Co-Loaded proteinase K/thyme oil liposomes for inactivation of Escherichia coli O157: H7 biofilms on cucumber;Cui;Food & Function,2016

2. Chemical composition and antibacterial activity of the essential oil from green huajiao (Zanthoxylum schinifolium) against selected foodborne pathogens;Diao;Journal of Agricultural and Food Chemistry,2013

3. Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis;Duan;Journal of Food Composition and Analysis,2024

4. Essential oils: A promising eco-friendly food preservative;Falleh;Food Chemistry,2020

5. 3D-QSAR and docking studies of flavonoids as potent Escherichia coli inhibitors;Fang;Scientific Reports,2016

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