Related references
Note: Only part of the references are listed.Comparative proteomic analysis of Listeria monocytogenes ATCC 7644 exposed to a sublethal concentration of nisin
Kendi Nishino Miyamoto et al.
JOURNAL OF PROTEOMICS (2015)
Stress Adaptation in Foodborne Pathogens
Maire Begley et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability
Laura Espina et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation
Lamia Cherrat et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Proteomic Differences between Listeria monocytogenes Isolates from Food and Clinical Environments
Ge Huang et al.
PATHOGENS (2014)
Listeria monocytogenes dairy isolates show a different proteome response to sequential exposure to gastric and intestinal fluids
J. Melo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Comparative proteomic analysis of Listeria monocytogenes exposed to enterocin AS-48 in planktonic and sessile states
Natacha Caballero Gomez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols
Vijay K. Juneja et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat
Laura Espina et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Heat resistance of Listeria monocytogenes in semi-skim milk supplemented with vanillin
Rita Maria Cava-Roda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
The Contribution of Transcriptomic and Proteomic Analysis in Elucidating Stress Adaptation Responses of Listeria monocytogenes
Kamlesh A. Soni et al.
FOODBORNE PATHOGENS AND DISEASE (2011)
Mild Thermal Process Combined with Vanillin Plus Citral to Help Shorten the Inactivation Time for Listeria innocua in Orange Juice
Cielo D. Char et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
Cielo Char et al.
FOOD CONTROL (2009)
Effects of high pressure and mild heat on endogenous microflora and on the inactivation and sublethal injury of Escherichia coli inoculated into fruit juices and vegetable soup
Marina Munoz et al.
JOURNAL OF FOOD PROTECTION (2007)
Listeria: A foodborne pathogen that knows how to survive
Megha Gandhi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Survival curves of heated bacterial spores:: effect of environmental factors on Weibull parameters
O Couvert et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Occurrence of sublethal injury after pulsed electric fields depending on the micro-organism, the treatment medium ph and the intensity of the treatment investigated
D Garcia et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Use of carvacrol and cymene to control growth and viability of Listeria monocytogenes cells and predictions of survivors using frequency distribution functions
PM Periago et al.
JOURNAL OF FOOD PROTECTION (2004)
Effect of thymol and cymene on Bacillus cereus vegetative cells evaluated through the use of frequency distributions
B Delgado et al.
FOOD MICROBIOLOGY (2004)
Combined effect of thymol and cymene to control the growth of Bacillus cereus vegetative cells
B Delgado et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Comparison of sublethal injury induced in Salmonella enterica serovar Typhimurium by heat and by different nonthermal treatments
EY Wuytack et al.
JOURNAL OF FOOD PROTECTION (2003)
Analysis of the heat-adaptive response of psychrotrophic Bacillus weihenstephanensis
PM Periago et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Identification of proteins involved in the heat stress response of Bacillus cereus ATCC 14579
PM Periago et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model
P Mafart et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
RJW Lambert et al.
JOURNAL OF APPLIED MICROBIOLOGY (2001)
Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus
PM Periago et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Antimicrobial activity of carvacrol toward Bacillus cereus on rice
A Ultee et al.
JOURNAL OF FOOD PROTECTION (2000)