| 期刊論文1. | Chacon, Pedro A.、Buffo, Roberto A.、Holley, Richard A.(2006)。Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli 0157: H7 in refrigerated, nitrogen packed, finely chopped beef。International Journal of Food Microbiology,107,231-237。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | 2. | Han, J.、Castell-Perez, M. E.、Moreira, R. G.(2007)。The influence of electron beam irradiation of antimicrobial-coated LDPE/polyamide films on antimicrobial activity and film properties。LWT,40,1545-1554。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | 3. | Pranoto, Y.、Rakshit, S. K.、Salokhe, V. M.(2005)。Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin。LWT,38,859-865。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | 4. | Rojas-Graü, M. A.、Avena-Bustillos, R. J.、Carl Olsen, M. F.、Henika, P. R.、Olga, M. B.、Zhongli, P.、McHugh, T. H.(2007)。Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate-Apple Puree Edible Films。Journal of Food Engineering,81,634-641。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | 5. | Ko, J. A.、Kim, W. Y.、Park, H. J.(2012)。Effects of mieroencapsulated Ally isothiocyanate (AITC) on the extension of the shelf-life of Kimchi。International Journal of Food Microbiology,153,92-98。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | 6. | Park, S. Y.、Barton, M.、Pendleton, P.(2012)。Controlled release of allyl isothiocyanate for bacteria growth management。Food Control,23,478-484。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | 7. | Raouche, S.(2011)。Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage。Innovative Food Science and Emerging Technologies,12,426-434。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | 8. | Li, X.、Jin, Z.、Wang, J.(2007)。Complexation of ally isothiocyanate by α- and ß-cyclodextrin and its controlled release characteristics。Food Chemistry,103,461-466。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) | |