Nutrition & Food Science

• Experimental data for Assessment of butylparaben (4-hydroxybenzoic acid butyl ester) assisted heat treatment against E. coli O157:H7 and S. Typhimurium in meat and bone meal 

  Ding, Qiao; Ge, Chongtao; Baker, Robert; Buchanan, Robert (2021-03-26)

• Experimental data for Inactivation of Listeria innocua on blueberries by novel ultrasound washing processes and their impact on quality during storage 

  Zhang, Hongchao; Tsai, Shawn (2020)

• Benchmarking hybrid assembly approaches for genomic analyses of bacterial pathogens using Illumina and Oxford Nanopore sequencing 

  Chen, Zhao; Erickson, David L.; Meng, Jianghong (Springer Nature, 2020-09-14)

  We benchmarked the hybrid assembly approaches of MaSuRCA, SPAdes, and Unicycler for bacterial pathogens using Illumina and Oxford Nanopore sequencing by determining genome completeness and accuracy, antimicrobial resistance ...

• DEVELOPMENT OF NOVEL AG-BASED ANTIMICROBIAL MATERIALS: ANTIMICROBIAL EFFICACY AND POTENTIAL APPLICATIONS IN FOOD 

  Mei, Lei (2020)

  Silver (Ag) and Ag-based compounds have been used as broad-spectrum antimicrobial agents for centuries for their great antimicrobial activities against many different strains of bacteria, fungi, and viruses. Though the ...

• THE ROLE OF ESE-1 IN NON-SMALL CELL LUNG CANCER (NSCLC) CELLS 

  Lou, Zhiyuan (2020)

  Lung cancer is the most life-threatening cancer in the world. The identification of the effective molecular target is essential for lung cancer prevention and therapy. Epithelial Specific ETS-1 (ESE-1) is a transcription ...

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