Synopsis of recent research by authors named "Khanh Dang Vu"
- Khanh Dang Vu's research primarily focuses on the antimicrobial and antifungal properties of natural compounds and their effectiveness in food safety. His studies explore various treatment methods, including the use of essential oils, irradiation, and bacteriocins, to combat foodborne pathogens and spoilage organisms.
- Significant findings include the development of chitosan-based films infused with essential oils that demonstrated substantial antifungal activity, as well as the discovery that specific yeast cell wall components can exhibit cancer chemopreventive and antiproliferative properties.
- The research also highlights the optimization of conditions for enhancing bacteriocin production by Lactococcus lactis and the evaluation of antimicrobial agents in model food systems, potentially leading to improved preservation strategies in the food industry.
