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Items: 5

1.

Transcriptomic Analysis of Vibrio parahaemolyticus Reveals Different Virulence Gene Expression in Response to Benzyl Isothiocyanate.

Song J, Hou HM, Wu HY, Li KX, Wang Y, Zhou QQ, Zhang GL.

Molecules. 2019 Feb 20;24(4). pii: E761. doi: 10.3390/molecules24040761.

2.

Influence of Oxygen-Containing Sulfur Flavor Molecules on the Stability of β-Carotene under UVA Irradiation.

Zhang GL, Wu HY, Liang Y, Song J, Gan WQ, Hou HM.

Molecules. 2019 Jan 16;24(2). pii: E318. doi: 10.3390/molecules24020318.

3.

Inhibition of Hafnia alvei H4 Biofilm Formation by the Food Additive Dihydrocoumarin.

Hou HM, Jiang F, Zhang GL, Wang JY, Zhu YH, Liu XY.

J Food Prot. 2017 Apr 12:842-847. doi: 10.4315/0362-028X.JFP-16-460. [Epub ahead of print]

PMID:
28402186
4.

Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber.

Hou HM, Zhu YL, Wang JY, Jiang F, Qu WY, Zhang GL, Hao HS.

Sensors (Basel). 2017 Apr 5;17(4). pii: E772. doi: 10.3390/s17040772.

5.

Oxidative stress-mediated antiproliferative effects of furan-containing sulfur flavors in human leukemia Jurkat cells.

Zhang GL, Liang Y, Zhu JY, Jia Q, Gan WQ, Sun LM, Hou HM.

Food Chem. 2015 Aug 1;180:1-8. doi: 10.1016/j.foodchem.2015.01.122. Epub 2015 Jan 31.

PMID:
25766794

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