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Shelf-life extension of lettuce using cell-penetrating peptide-peptide nucleic acid conjugates targeting Sphingomonas paucimobilis.

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Title: Shelf-life extension of lettuce using cell-penetrating peptide-peptide nucleic acid conjugates targeting Sphingomonas paucimobilis.
Authors: Yum SJ; Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134, Republic of Korea., Yu SY; Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134, Republic of Korea., Kim SM; Division of Human Ecology, Korea National Open University, 86 Daehak-ro, Jongno-gu, Seoul, 03087, Republic of Korea., Ku S; Department of Food Science and Technology, Texas A&M University, 370 Olsen Blvd, College Station, TX, 77843-2471, USA., Jeong HG; Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134, Republic of Korea.
Source: Current research in food science [Curr Res Food Sci] 2026 Jun 05; Vol. 12, pp. 101464. Date of Electronic Publication: 2026 Jun 05 (Print Publication: 2026).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier B.V Country of Publication: Netherlands NLM ID: 101771059 Publication Model: eCollection Cited Medium: Internet ISSN: 2665-9271 (Electronic) Linking ISSN: 26659271 NLM ISO Abbreviation: Curr Res Food Sci Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Shelf-life extension of lettuce using cell-penetrating peptide-peptide nucleic acid conjugates targeting Sphingomonas paucimobilis.
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  Data: <searchLink fieldCode="AU" term="%22Yum+SJ%22">Yum SJ</searchLink>; Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Yu+SY%22">Yu SY</searchLink>; Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Kim+SM%22">Kim SM</searchLink>; Division of Human Ecology, Korea National Open University, 86 Daehak-ro, Jongno-gu, Seoul, 03087, Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Ku+S%22">Ku S</searchLink>; Department of Food Science and Technology, Texas A&M University, 370 Olsen Blvd, College Station, TX, 77843-2471, USA.<br /><searchLink fieldCode="AU" term="%22Jeong+HG%22">Jeong HG</searchLink>; Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134, Republic of Korea.
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  Data: <searchLink fieldCode="JN" term="%22101771059%22">Current research in food science</searchLink> [Curr Res Food Sci] 2026 Jun 05; Vol. 12, pp. 101464. <i>Date of Electronic Publication: </i>2026 Jun 05 (<i>Print Publication: </i>2026).
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        Value: 10.1016/j.crfs.2026.101464
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              Text: 2026 Jun 05
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