Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging

By Johnson C.P. Santos, R. C. S. Sousa, C. Otoni, A. R. F. Moraes, V. Souza, E. Medeiros, P. Espitia, A. C. S. Pires, J. D. R. Coimbra, N. Soares. 2018

187 citations recorded by the source corpus.

Subfields: Insect Science, Microbiology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/b3be4c25f915eca7120164f48bb6b149d52b0cb2

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1. A. Maan
2. M. Imran
3. Muhammad Kashif Iqbal Khan
4. Awais Ahmed
5. F. Anjum
6. S. Hussain
7. F. Saeed
8. Tabussam Tufail

Citations in the corpus

• Lactoferrin (LF): a natural antimicrobial protein (2019, background): “However; the potency of antimicrobials is reduced when it interacts with the macronutrients, certain enzymes, surfactants and ions present in foods.([7]) Aziz and Karboune([8]) reviewed natural antimicrobial compounds separately or in combination with other hurdles in food.”