The VBNC state: a fundamental survival strategy of <i>Acinetobacter baumannii</i>

Patricia König, Alexander Wilhelm, Christoph Schaudinn +5

mBio

Vibrio bacteria research studies

Currently, the viable but non-culturable (VBNC) state is an underappreciated niche for pathogenic bacteria which provides a continuous source for recurrent infections and transmission. We propose the...

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2023Academic literature36 citations4 claims extractedDOI

Analyzing the effects of nonthermal pretreatments on the quality of microwave vacuum dehydrated beef using terahertz time-domain spectroscopy and near-infrared hyperspectral imaging

Yuqiao Ren, Ying Fu, Da‐Wen Sun

Food Chemistry

Food Drying and Modeling

Research Library

The VBNC state: a fundamental survival strategy of <i>Acinetobacter baumannii</i>

Analyzing the effects of nonthermal pretreatments on the quality of microwave vacuum dehydrated beef using terahertz time-domain spectroscopy and near-infrared hyperspectral imaging

Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread

Beetroot juices as colorant in plant-based minced meat analogues: Color, betalain composition and antioxidant activity as affected by juice type

Effects of ultrasonic pretreatment on fibrillation kinetics, morphologies, and functional properties of bovine serum albumin fibrils

Interaction analysis of tobacco leaf microbial community structure and volatiles flavor compounds during cigar stacking fermentation

Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing

Effect of the gelling mechanism on the physical properties of bigels based on whey protein isolate

Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts

Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability

TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation

Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid

Preparation of probiotic microcapsules using gelatin-xylooligosaccharides conjugates by spray drying: Physicochemical properties, survival, digestion resistance and colonization

Influence of complex coacervation on the structure and texture of plant-based protein-polysaccharide composites

Novel risk assessment model of food quality and safety considering physical-chemical and pollutant indexes based on coefficient of variance integrating entropy weight

Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies

Precipitation solvents effect on the extraction of mucilaginous polysaccharides from Opuntia ficus-indica (Cactaceae): Structural, functional and rheological properties

Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions

Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking

A hybrid sustainability performance measurement approach for fresh food cold supply chains

Review on recent trends in the application of protein concentrates and isolates – A food industry perspective

Recent updates on bioactive properties of α-terpineol

Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt

Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria

A Simple Colorimetric Au‐on‐Au Tip Sensor with a New Functional Nucleic Acid Probe for Food‐borne Pathogen <i>Salmonella typhimurium</i>

How tourists’ negative and positive emotions motivate their intentions to reduce food waste

Comprehensive quality evaluation of plant‐based cheese analogues

Novel Dietary Approach with Probiotics, Prebiotics, and Synbiotics to Mitigate Antimicrobial Resistance and Subsequent Out Marketplace of Antimicrobial Agents: A Review

Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

Structural properties of meat analogue with added konjac gels

Use of Lavandula angustifolia essential oil as a complementary therapy in adult health care: A scoping review

Chemical Constituents, Antioxidant Potential, and Antimicrobial Efficacy of Pimpinella anisum Extracts against Multidrug-Resistant Bacteria

Market structure and resilience of food supply chains under extreme events

Integrated Agri-Food Supply Chain Model: An Application of IoT and Blockchain

Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies

A Comprehensive Review of Pesticide Residues in Peppers

Fabrication and Properties of Anti-freezing Gelatin Hydrogels Based on a Deep Eutectic Solvent

Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems

The interaction mechanisms, biological activities and digestive properties between Tartary buckwheat protein and phenolic extract under pH-driven methods

From genotype to phenotype: computational approaches for inferring microbial traits relevant to the food industry

Anaerobic Digestion as a Core Technology in Addressing the Global Sanitation Crisis: Challenges and Opportunities

Masking the bitter taste of quercetin by liposomes modified with whey protein isolate: Better to be coated or inserted?

Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities

Evidence for human milk as a biological system and recommendations for study design—a report from “Breastmilk Ecology: Genesis of Infant Nutrition (BEGIN)” Working Group 4

Anti-diabetic effect of modified ‘Guanximiyou’ pummelo peel pectin on type 2 diabetic mice via gut microbiota

Nanoencapsulation of biofunctional components as a burgeoning nanotechnology-based approach for functional food development: A review

Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives

Human Milk Macronutrients and Child Growth and Body Composition in the First Two Years: A Systematic Review