Phage-induced inner filter effect powers sensitive dual-mode detection of E. coli O157:H7
Year: 2025
Type: article
Language: en
Topic: Advanced biosensing and bioanalysis techniques
Authors and affiliations:
raw_author_name: Xiaoyong Ma
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Peihao Yuan
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Saqlain Ali Bukhari
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Weixiao Kong
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Liping Yu
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Qian Wen
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Dong Xu
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Wang Li
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
raw_author_name: Qi Chen
raw_affiliation_strings: Institute of Translational Medicine, Nanchang University, Nanchang 330031, China
raw_author_name: Ying Xiong
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.. Electronic address: yingxiong201468@163.com
raw_author_name: Jiali Ren
raw_affiliation_strings: State Key Laboratory of Utilization of Woody Oil Resource, National Engineering Research Center of Rice and Byproducts Deep Processing, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha Technical Innovation Center for Food Functional Ingredients, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.. Electronic address: rjl_cl@163.com