8 results on '"Niu, Ajuan"'
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2. Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat
3. Inclusion complexes of clove essential oil with sodium caseinate and gum arabic prepared by high-pressure homogenization: Characterization and non-contact antimicrobial activity
4. New insights into the persistent effect of transient cinnamaldehyde vapor treatment on the growth and aflatoxin synthesis of Aspergillus flavus
5. Involvement of AprD in regulating biofilm structure, matrix secretion, and cell metabolism of meat-borne Pseudomonas fragi during chilled storage
6. The Temporal Dynamics of Sensitivity, Aflatoxin Production, and Oxidative Stress of Aspergillus flavus in Response to Cinnamaldehyde Vapor
7. The antifungal activity of cinnamaldehyde in vapor phase against Aspergillus niger isolated from spoiled paddy
8. Effects of different carbon sources on the oxidative stress tolerance of Aspergillus niger HY2 isolated from spoiled paddies
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