Detalhe da pesquisa
1.
Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models.
Food Microbiol
; 52: 59-65, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-26338117
2.
Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat.
Int J Food Microbiol
; 334: 108837, 2020 Dec 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-32890943
3.
Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices.
Int J Food Microbiol
; 331: 108786, 2020 Oct 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-32659617
4.
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.
J Food Sci
; 84(4): 848-858, 2019 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-30866044
5.
Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.
J Food Prot
; 79(2): 246-52, 2016 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-26818985