Charles Nkufi Tango

发表

Water soluble chitosan conjugate as a novel preservative for beef meat under refrigeration storage

Byung-Jae Park, Imran Khan, Charles Nkufi Tango, 2016 .

Evaluation of nisin-loaded chitosan-monomethyl fumaric acid nanoparticles as a direct food additive.

Charles Nkufi Tango, D. Oh, Imran Khan, 2018, Carbohydrate polymers.

Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

Charles Nkufi Tango, Deog-Hwan Oh, D. Oh, 2015 .

Hurdle technology: A novel approach for enhanced food quality and safety – A review

Charles Nkufi Tango, D. Oh, Imran Khan, 2017 .

The applicability of Weibull model for the kinetics inactivation of Listeria monocytogenes and Escherichia coli O157: H7 on soybean sprouts submitted to chemical sanitizers in combination with ultrasound at mild temperatures

Charles Nkufi Tango, E. Daliri, D. Oh, 2018 .

Inactivation kinetics of slightly acidic electrolyzed water combined with benzalkonium chloride and mild heat treatment on vegetative cells, spores, and biofilms of Bacillus cereus.

Charles Nkufi Tango, D. Oh, M. Hussain, 2019, Food research international.

Bacteriological quality of vegetables from organic and conventional production in different areas of Korea.

Charles Nkufi Tango, D. Oh, M. Chung, 2014, Journal of food protection.

Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties

Charles Nkufi Tango, E. Daliri, J. Kwon, 2018, PloS one.

Application of Electrolyzed Water on Environment Sterilization

Charles Nkufi Tango, D. Oh, M. S. Hussain, 2019, Electrolyzed Water in Food: Fundamentals and Applications.

Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens

Charles Nkufi Tango, D. Oh, Ahmad Rois Mansur, 2015, Microorganisms.

Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life

Charles Nkufi Tango, R. Chelliah, D. Oh, 2019, Food Science and Biotechnology.

Inactivation of bacterial pathogens on lettuce, sprouts, and spinach using hurdle technology

Charles Nkufi Tango, D. Oh, Imran Khan, 2017 .

Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage

Charles Nkufi Tango, D. Oh, Imran Khan, 2017 .

Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits.

Charles Nkufi Tango, D. Oh, Imran Khan, 2017, Food microbiology.

Sanitization Efficacy of Slightly Acidic Electrolyzed Water against pure cultures of Escherichia coli, Salmonella enterica, Typhimurium, Staphylococcus aureus and Bacillus cereus spores, in Comparison with Different Water Hardness

Charles Nkufi Tango, R. Chelliah, D. Oh, 2019, Scientific Reports.

Prevalence and control of Listeria monocytogenes in the food industry – a review

Charles Nkufi Tango, D. Oh, Imran Khan, 2016 .

Effect of Electrolyzed Water on the Disinfection of Bacillus cereus Biofilms: The Mechanism of Enhanced Resistance of Sessile Cells in the Biofilm Matrix.

Charles Nkufi Tango, D. Oh, M. Hussain, 2018, Journal of food protection.

Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale

Charles Nkufi Tango, E. Daliri, D. Oh, 2019, Foods.

Hurdle Enhancement of Electrolyzed Water with Other Techniques

Charles Nkufi Tango, D. Oh, Imran Khan, 2019, Electrolyzed Water in Food: Fundamentals and Applications.

Assessment of Enterotoxin Production and Cross-Contamination of Staphylococcus aureus between Food Processing Materials and Ready-To-Eat Cooked Fish Paste.

Charles Nkufi Tango, D. Oh, Jun Wang, 2015, Journal of food science.

Human microbiome restoration and safety.

Charles Nkufi Tango, E. Daliri, D. Oh, 2018, International journal of medical microbiology : IJMM.

Modeling the effect of pH, water activity, and ethanol concentration on biofilm formation of Staphylococcus aureus.

Charles Nkufi Tango, J. V. Van Impe, D. Oh, 2018, Food microbiology.

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea.

Charles Nkufi Tango, Paul-François Ngnitcho Kounkeu, Shuai Wei, 2018, Journal of food science.

Taxonomic and Functional Differences in Cervical Microbiome Associated with Cervical Cancer Development

Charles Nkufi Tango, M. K. Kim, S. Seo, 2020, Scientific Reports.

Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water

Charles Nkufi Tango, D. Oh, H. Jo, 2018, LWT.

Modeling of Bacillus cereus growth in brown rice submitted to a combination of ultrasonication and slightly acidic electrolyzed water treatment.

Charles Nkufi Tango, D. Oh, Jun Wang, 2014, Journal of food protection.

Antihypertensive Effect of Peptides from Sesame, Almond, and Pumpkin Seeds: In-silico and In-vivo Evaluation

Charles Nkufi Tango, Paul-François Ngnitcho Kounkeu, E. Daliri, 2018 .

Charles Nkufi Tango, R. Chelliah, D. Oh, 2019, Scientific Reports.

Taxonomic and Functional Differences in Cervical Microbiome Associated with Cervical Cancer Development

Charles Nkufi Tango, M. K. Kim, S. Seo, 2020, Scientific Reports.

An experimental validated in silico model to assess Staphylococcus aureus growth kinetics on different pork products

Charles Nkufi Tango, Joong-Hyun Park, D. Oh, 2016, Journal of applied microbiology.

Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative

Charles Nkufi Tango, D. Oh, Imran Khan, 2016 .