Related references
Note: Only part of the references are listed.Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes
Alberto Garre et al.
SCIENTIFIC REPORTS (2020)
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Jinshui Zheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Successive exposure to Mentha piperita L. essential oil affects the culturability and induces membrane repair in a persister epidemic Salmonella Typhimurium PT4
Adma Nadja Ferreira de Melo et al.
MICROBIAL PATHOGENESIS (2020)
Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments
Geany Targino de Souza Pedrosa et al.
JOURNAL OF FOOD SCIENCE (2019)
Antibiotic-resistance gene transfer in antibiotic-resistance bacteria under different light irradiation: Implications from oxidative stress and gene expression
Xiaofang Chen et al.
WATER RESEARCH (2019)
Antibacterial activity and mechanism of Litsea cubeba essential oil against methicillin-resistant Staphylococcus aureus (MRSA)
Wei Hu et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice
Daniela Biral do Prado et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Mechanisms non-enzymatic browning in orange juice during storage
Laurianne Paravisini et al.
FOOD CHEMISTRY (2019)
Unraveling the selective antibacterial activity and chemical composition of citrus essential oils
Carmen M. S. Ambrosio et al.
SCIENTIFIC REPORTS (2019)
Quantitative assessment of tolerance response to stress after exposure to oregano and rosemary essential oils, carvacrol and 1,8-cineole in Salmonella Enteritidis 86 and its isogenic deletion mutants Δdps, ΔrpoS and ΔompR
Myrella Lira Cariri et al.
FOOD RESEARCH INTERNATIONAL (2019)
Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review
Cristina Garcia et al.
FOOD RESEARCH INTERNATIONAL (2019)
Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions
Isabella de Medeiros Barbosa et al.
FOOD MICROBIOLOGY (2019)
Investigation of damage to Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis exposed to Mentha arvensis L. and M. piperita L. essential oils in pineapple and mango juice by flow cytometry
Jossana Pereira de Sousa Guedes et al.
FOOD MICROBIOLOGY (2018)
The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturers
Abigail B. Snyder et al.
FOOD CONTROL (2018)
Viability assay of E-coli O157: H7 treated with electrolyzed oxidizing water using flow cytometry
Chunling Zhang et al.
FOOD CONTROL (2018)
Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy
Mercedes Garcia Carrillo et al.
FOOD MICROBIOLOGY (2018)
Chemical composition and antimicrobial potency of locally grown lemon essential oil against selected bacterial strains
Najwa Nasser Al-Jabri et al.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE (2018)
Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
Mariana Ferrario et al.
FOOD MICROBIOLOGY (2017)
Bactericidal effect of 266 to 279 nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts
Do-Kyun Kim et al.
FOOD RESEARCH INTERNATIONAL (2017)
Chemical composition and bioactivity of peel oils from Citrus aurantiifolia and Citrus reticulata and enantiomers of their major constituent against Sitophilus zeamais (Coleoptera: Curculionidae)
Hany Ahmed Fouad et al.
JOURNAL OF STORED PRODUCTS RESEARCH (2017)
Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview
Leonardo Petruzzi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments
Beatriz Chueca et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2016)
Assessment of antimicrobial activity of Nα-lauroyl arginate ethylester (LAE®) against Yersinia enterocolitica and Lactobacillus plantarum by flow cytometry and transmission electron microscopy
J. Coronel-Leon et al.
FOOD CONTROL (2016)
The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices
Jossana Pereira de Sousa Guedes et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Recent Advances on Multi-Parameter Flow Cytometry to Characterize Antimicrobial Treatments
Lucie Leonard et al.
FRONTIERS IN MICROBIOLOGY (2016)
Use of Flow Cytometry for Quantitative Analysis of Metabolism of Viable but Non-culturable (VBNC) Salmonella
Yuta Morishige et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2015)
Plant Essential Oils as Active Antimicrobial Agents
Yi Xin Seow et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
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)
Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum
Nengguo Tao et al.
FOOD CHEMISTRY (2014)
Combined effect of natural antimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores
Juan-Pablo Huertas et al.
FOOD CONTROL (2014)
Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms
Bjoern Surowsky et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Use of multiparameter flow cytometry to determine the effects of monoterpenoids and phenylpropanoids on membrane polarity and permeability in staphylococci and enterococci
Katherine A. Hammer et al.
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2012)
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)
Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes
Laura Espina et al.
FOOD CONTROL (2011)
Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria
Raffaella Di Cagno et al.
FOOD MICROBIOLOGY (2011)
Coriander (Coriandrum sativum L.) essential oil: its antibacterial activity and mode of action evaluated by flow cytometry
Filomena Silva et al.
JOURNAL OF MEDICAL MICROBIOLOGY (2011)
In Vitro Evaluation of the Antimicrobial Activity of Eugenol, Limonene, and Citrus Extract against Bacteria and Yeasts, Representative of the Spoiling Microflora of Fruit Juices
Antonio Bevilacqua et al.
JOURNAL OF FOOD PROTECTION (2010)
Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields
P Elez-Martinez et al.
FOOD MICROBIOLOGY (2005)
Mechanisms of antibacterial action of three monoterpenes
D Trombetta et al.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY (2005)
Alternative food-preservation technologies: efficacy and mechanisms
BH Lado et al.
MICROBES AND INFECTION (2002)
Share Paper
