Deep learning-assisted grafting of amino acids onto natural products from plants to enhance antibacterial performance for amplifying economic value
Year: 2025
Type: article
Language: en
Topic: Plant Disease Management Techniques
Authors and affiliations:
raw_author_name: Jianjun Ding
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Tao Jiang
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Yulun Chen
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Qiwen Chen
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Shaofeng Yuan
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Yuhang Du
raw_affiliation_strings: School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu, 214122, China
raw_author_name: Yuliang Cheng
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Yahui Guo
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Hang Yu
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China
raw_author_name: Weirong Yao
raw_affiliation_strings: Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Jiangnan University, Wuxi, Jiangsu Province, China
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China