Keren Agyekumwaa Addo

Author

South China University of Technology ORCID

Also Known As

Addo Keren Agyekumwaa, Keren Agyekumwaa Addo

Publications

392

Citations

H-Index

Concepts

All Affiliations

South China University of Technology Institute of Food Science and Technology Foshan University Ministry of Agriculture and Rural Affairs Institute of Agro-Products Processing Science and Technology

About

Keren Agyekumwaa Addo is an author at South China University of Technology specializing in microbiology, medicine, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	6	6	175
2	Engineering	2	2	42
3	Health Sciences	2	2	43
4	Public Health	2	2	95
5	Natural Sciences	1	1	13

Keren Agyekumwaa Addo

Publications

370

Citations

H-Index

Page 1

	Year	Citations
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets Ruifei Wang, Xinyi Hu, Keren Agyekumwaa Addo, LWT Tea PolyphenolsShelf LifePolyphenolicsMicrobial ContaminationKojic Acid	2020	90
Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets Meimei Fang, Ruifei Wang, Keren Agyekumwaa Addo, LWT BacteriologyBacteriophageVibrio ParahaemolyticusFood MicrobiologyGenomic Dna	2021	68
Unraveling the mechanism of the synergistic antimicrobial effect of cineole and carvacrol on Escherichia coli O157:H7 inhibition and its application on fresh-cut cucumbers Keren Agyekumwaa Addo, Hui Li, Yigang Yu, Food Control Fresh-cut CucumbersAntimicrobial SusceptibilityMedicineFood MicrobiologyEscherichia Coli O157	2022	40
Evaluation of postharvest quality of plum (Prunus salicina L. cv. ‘French’) treated with layer-by-layer edible coating during storage Hui Li, Keren Agyekumwaa Addo, Yigang Yu Scientia Horticulturae Edible FilmAgricultural EconomicsFood PreservationPostharvest QualityLayer-by-layer Edible Coating	2022	28
Action mode of cuminaldehyde against Staphylococcus aureus and its application in sauced beef Hui Li, Zhang Mao, Keren Agyekumwaa Addo, LWT Staphylococcus AureusVeterinary MicrobiologyFood Processing FacilitiesMeat QualityS. Aureus Counts	2021	27
Understanding the caking behavior of amorphous jujube powder by powder rheometer Keren Agyekumwaa Addo, Jinfeng Bi, Qinqin Chen, LWT Materials ScienceSinteringEngineeringAmorphous Jujube PowderMechanical Engineering	2018	26
Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram Keren Agyekumwaa Addo, Jinfeng Bi, Qinqin Chen, Food and Bioprocess Technology Materials ScienceGlass-ceramicChemical EngineeringEngineeringGlass Transition	2020	16
Effects of cuminaldehyde on toxins production of Staphylococcus aureus and its application in sauced beef Hui Li, Yan-Yan Huang, Keren Agyekumwaa Addo, Food Control Microbial ToxinMicrobial ContaminationSauced BeefFoodborne IllnessStaphylococcus Aureus	2022	15
Transcriptomic and proteomic analysis of Staphylococcus aureus response to cuminaldehyde stress Hui Li, Yan-Yan Huang, Keren Agyekumwaa Addo, International Journal of Food Microbiology BiochemistryMedicineNatural SciencesPathogenesisBacteriology	2022	13
Cuminaldehyde inhibits biofilm formation by affecting the primary adhesion of Staphylococcus aureus Hui Li, Keren Agyekumwaa Addo, Yi-gang Yu, South African Journal of Botany	2023	13

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