14 research outputs found
The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli 0157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems
No full textINHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY A PLANT ESSENTIAL OIL (DMC) IN SPANISH SOFT CHEESE
No full textThe influence of different oils on the death rate of Salmonella enteritidis in homemade mayonnaise
No full textIn vitro assessment of antimicrobial activity of carvacrol, thymol and cinnamaldehyde towards Salmonella serotype Typhimurium DT104: effects of pig diets and emulsification in hydrocolloids
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Arsenic Toxicity Induced Changes in Growth, Photosynthetic Pigments, Antioxidant Machinery, Essential Oil, Menthol and Other Active Constituents of Menthol Mint ( Mentha arvensis
No full textA study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
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Olive tree leaf extract; in vitro tests on Staphylococcus aureus, Salmonella enteritidis and Pseudomonas aeruginosa; application in turkey meat
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