http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Preservative Effect of Chinese Cabbage on Raw Beef Meat at Refrigeration Storage
Momna Rubab,Ramachandran Chelliah,Mohammad Shakhawat Hussain,Eric Banan-Mwine Daliri,Fred Shakhawat Hussain,Min-Yeong Kwon,Chen Xiuqin,Eun-ji Park,Hyeon-Yeong Jo,Su-Bin Hwang,Deog Hwan Oh 한국식품영양과학회 2018 한국식품영양과학회 학술대회발표집 Vol.2018 No.10
Biosensors for rapid and sensitive detection of <i>Staphylococcus aureus</i> in food
Rubab, Momna,Shahbaz, Hafiz Muhammad,Olaimat, Amin N.,Oh, Deog-Hwan Elsevier 2018 Biosensors & bioelectronics Vol.105 No.-
<P><B>Abstract</B></P> <P>Foodborne illness outbreaks caused by the consumption of food contaminated with harmful bacteria has drastically increased in the past decades. Therefore, detection of harmful bacteria in the food has become an important factor for the recognition and prevention of problems associated with food safety and public health. <I>Staphylococcus aureus</I> is one of the most commonly isolated foodborne pathogen and it is considered as a major cause of foodborne illnesses worldwide. A number of different methods have been developed for the detection and identification of <I>S. aureus</I> in food samples. However, some of these methods are laborious and time-consuming and are not suitable for on-site applications. Therefore, it is highly important to develop rapid and more approachable detection methods. In the last decade, biosensors have gained popularity as an attractive alternative method and now considered as one of most rapid and on-site applicable methods. An overview of the biosensor based methods used for the detection of <I>S. aureus</I> is presented herein. This review focuses on the state-of-the-art biosensor methods towards the detection and quantification of <I>S. aureus,</I> and discusses the most commonly used biosensor methods based on the transducing mode, such as electrochemical, optical, and mass-based biosensors.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Recent advances in development of biosensors for detection of <I>S. aureus</I> are discussed. </LI> <LI> An overview of biosensors based on transducing mode is presented. </LI> <LI> Electrochemical, optical, and mass-based biosensors are mainly discussed. </LI> </UL> </P>
Antihypertensive Peptides from Whey Proteins Fermented By Lactic Acid Bacteria
Rubab Momna,Charles Nkufi Tango,Shuai Wei,Youn-Seo Park,Imran Khan,Shakhawat Hussain,Eric Banan-Mwine Daliri,Paul Francois Ngnitcho Kounkeu,Se-Hun Kim,Byung-Jae Park,Deog H. Oh 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10