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30篇 您的检索式：作者名="MASSCHALCK B"

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	题名	作者	年代	出处	被引量
1	High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin 显示文摘	Masschalck B van Houdt R Michiels CW	2001	Int J Food Microbiol2001，64，3：	1
2	High pressure increases bactericidal activity and spectrum of lactoferrin,lactoferricin and nisin 显示文摘	Masschalck B Houdt R V Michiels C W	2001	International Journal of Food Microbiology2001，64，：	1
3	High Pressure Increases Bactericidal Activity and Spectrum of Lactoferrin,Lactoferricin and Nisin显示文摘	Masschalck B Houdtr V Michielsi C W	2001	International Journal of Food Microbiology2001，64，：	1
4	High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin 显示文摘	MASSCHALCK B VAN HOUDT R MICHIELS C W	2001	Int J Food Microbiol2001，64，3：	1
5	High pressure increases bactericidal activity and spectrum of lactoferrin and nisin显示文摘	MASSCHALCK B VAN HOUDT R MICHIELS C W	2001	Int J Food Microbiol2001，64，3：	1
6	Cell wall substrate specificity of six different lysozymes and lysozyme inhibitory activity of bacterial extracts 显示文摘	Nakimbugwe D Masschalck B Deckers D	2006	FEMS Microbiol Lett2006，259，1：	1
7	Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure显示文摘	Masschalck B Garcia-Graells C Van Hayer E	2000	Innovat Food Sci Emerg Technol2000，1，：	1
8	Cell wall substrate specificity of six different lysozymes and lysozyme inhibitory activity of bacterial extracts显示文摘	NAKIMBUGWE D MASSCHALCK B DECKERS D	2006	FEMS Microbiol Lett2006，259，1：	1
9	Inactivation of Escherichia coli in milk by high-hydrostatic-pressure treatment in combination with antimicrobial peptides显示文摘	Garcia-Graells C Masschalck B Michiels C W	1999	J Food Protec1999，62，：	1
10	Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure显示文摘	Masschalck B García-Graells C Van Haver E	2000	Innovative Food Science & Emerging Technologies2000，，1：	1
11	Antimicrobial properties of lyso- zyme in relation to foodborne vegetative bacteria 显示文摘	Masschalck B Michiels CW	2003	Crit Rev Microbiol2003，29，3：	1
12	Lytic and nonlytic mechanism of inactivation of gram-positive bacteria by lysozyme under atmospheric and hydrostatic pressure显示文摘	Masschalck B Deckers D Michiels C W	2002	J Food Protect2002，65，12：	1
13	Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria显示文摘	Masschalck B Michiels C W	2003	Crit Rev Microbio12003，29，3：	1
14	Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria显示文摘	Masschalck B Michiels CW	2003	Crit Rev Microbiol2003，29，3：	1
15	Antimierobial properties of lysozyme in relation to foodborne vegetative bacteria 显示文摘	MASSCHALCK B MICHIELS C W	2003	Crit Rev Mierobiol2003，，29：	1
16	Sensitization of outer-membrane mutans of Salmonella typhimurium and Pseudomonas aeruginosa to antimicrobial peptides under high pressure显示文摘	MASSCHALCK B DECKERS D MICHIELSCW	2003	J Food Prot2003，66，8：	1
17	Sensitization of Outer- Membrane mutants of Salmonella typhimurium and Pseudomonas aeruginosa to antimicrobial peptides under high pressure显示文摘	Masschalck B Deckers D Michiels C W	2003	Journal of Food Protect2003，66，8：	1
18	Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria 显示文摘	Masschalck B Michiels C W	2003	Crit Rev Microbiol2003，29，：	1
19	Antimicrobial properties of lysozyme in relation to foodbome vegetative bacteria显示文摘	Masschalck B Michiels C W	2003	Critic Rev Microbiol2003，29，3：	1
20	Comparison of bactericidal activity of six lysozymes at atmospheric pressure and under high hydrostatic pressure显示文摘	NAKIMBUGWE D MASSCHALCK B ATANASSOVA M	2006	Int J Food Microbiol2006，108，3：	1

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