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Wang W, Zhao D, Xiang Q, Li K, Wang B, Bai Y. Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. LWT 2021;152:112376. [DOI: 10.1016/j.lwt.2021.112376] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 4.0] [Reference Citation Analysis]
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Chaijan M, Chaijan S, Panya A, Nisoa M, Cheong L, Panpipat W. High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak. Innovative Food Science & Emerging Technologies 2021;74:102861. [DOI: 10.1016/j.ifset.2021.102861] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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Liu X, Li Y, Wang S, Huangfu L, Zhang M, Xiang Q. Synergistic antimicrobial activity of plasma-activated water and propylparaben: Mechanism and applications for fresh produce sanitation. LWT 2021;146:111447. [DOI: 10.1016/j.lwt.2021.111447] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
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Liu X, Zhang M, Meng X, He X, Zhao W, Liu Y, He Y. Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2. Molecules 2021;26:1012. [PMID: 33672940 DOI: 10.3390/molecules26041012] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
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