Qingnan Mo

A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation

Shan Bing, Yitian Zang, Yanjiao Li et al. · Meat Science · 2021 · 27 citations

Food Chemistry, Tea Polyphenols, Beef Preservation +9

A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

Xingyun Yuan, Yanjiao Li, Qingnan Mo et al. · Food Chemistry · 2022 · 25 citations

Shelf Life, Edible Film, Edible Packaging +7

Antibacterial activity and mechanism of slightly acidic electrolyzed water (SAEW) combined with ultraviolet light against Staphylococcus aureus

Beibei Zhang, Yitian Zang, Qingnan Mo et al. · LWT · 2023 · 22 citations · Full text

Ultraviolet Light, Antibacterial Activity, Staphylococcus Aureus +18

Antibacterial activity and mechanism of slightly acidic electrolyzed water combined with ultraviolet light against Salmonella enteritidis

Xingyun Yuan, Yanjiao Li, Qingnan Mo et al. · Food Control · 2023 · 21 citations

Ultraviolet Light, Microbial Contamination, Antibacterial Activity +13