417 related articles for article (PubMed ID: 30866044)
1. 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.
de Souza Pedrosa GT; de Carvalho RJ; Berdejo D; de Souza EL; Pagán R; Magnani M
J Food Sci; 2019 Apr; 84(4):848-858. PubMed ID: 30866044
[TBL] [Abstract][Full Text] [Related]
2. Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat.
de Souza Pedrosa GT; de Souza EL; de Melo ANF; da Cruz Almeida ET; de Sousa Guedes JP; de Carvalho RJ; Pagán R; Magnani M
Int J Food Microbiol; 2020 Dec; 334():108837. PubMed ID: 32890943
[TBL] [Abstract][Full Text] [Related]
3. Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices.
Bento R; Pagán E; Berdejo D; de Carvalho RJ; García-Embid S; Maggi F; Magnani M; de Souza EL; García-Gonzalo D; Pagán R
Int J Food Microbiol; 2020 Oct; 331():108786. PubMed ID: 32659617
[TBL] [Abstract][Full Text] [Related]
4. Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat.
Espina L; Somolinos M; Ouazzou AA; Condón S; García-Gonzalo D; Pagán R
Int J Food Microbiol; 2012 Sep; 159(1):9-16. PubMed ID: 22906601
[TBL] [Abstract][Full Text] [Related]
5. Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.
Chueca B; Ramírez N; Arvizu-Medrano SM; García-Gonzalo D; Pagán R
Food Sci Technol Int; 2016 Jul; 22(5):389-98. PubMed ID: 26385989
[TBL] [Abstract][Full Text] [Related]
6. Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils.
Denkova-Kostova RS; Goranov BG; Teneva DG; Tomova TG; Denkova ZR; Shopska V; Mihaylova-Ivanova Y
Acta Sci Pol Technol Aliment; 2021; 20(1):5-16. PubMed ID: 33449515
[TBL] [Abstract][Full Text] [Related]
7. The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.
Garcia EF; de Oliveira Araújo A; Luciano WA; de Albuquerque TMR; de Oliveira Arcanjo NM; Madruga MS; Dos Santos Lima M; Magnani M; Saarela M; de Souza EL
J Sci Food Agric; 2018 Oct; 98(13):5000-5010. PubMed ID: 29602227
[TBL] [Abstract][Full Text] [Related]
8. Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices.
Yen PP; Kitts DD; Pratap Singh A
J Food Sci; 2018 Aug; 83(8):2039-2046. PubMed ID: 30044504
[TBL] [Abstract][Full Text] [Related]
9. Citrus lemon essential oil: chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat.
Ben Hsouna A; Ben Halima N; Smaoui S; Hamdi N
Lipids Health Dis; 2017 Aug; 16(1):146. PubMed ID: 28774297
[TBL] [Abstract][Full Text] [Related]
10. Antimicrobial activity of suspensions and nanoemulsions of citral in combination with heat or pulsed electric fields.
Pagán E; Berdejo D; Espina L; García-Gonzalo D; Pagán R
Lett Appl Microbiol; 2018 Jan; 66(1):63-70. PubMed ID: 29072326
[TBL] [Abstract][Full Text] [Related]
11. Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.
Espina L; García-Gonzalo D; Laglaoui A; Mackey BM; Pagán R
Int J Food Microbiol; 2013 Jan; 161(1):23-30. PubMed ID: 23246609
[TBL] [Abstract][Full Text] [Related]
12. 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.
de Sousa Guedes JP; da Costa Medeiros JA; de Souza E Silva RS; de Sousa JM; da Conceição ML; de Souza EL
Int J Food Microbiol; 2016 Dec; 238():183-192. PubMed ID: 27648760
[TBL] [Abstract][Full Text] [Related]
13. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC-MS) of spoilage compounds and spore's resistance to thermal shocks.
do Prado-Silva L; Godoy AT; Câmara AA; Oteiza JM; Brusa V; Maffei DF; Eberlin MN; Sant'Ana AS; Franco BDGM
Int J Food Microbiol; 2024 Jun; 418():110731. PubMed ID: 38733637
[TBL] [Abstract][Full Text] [Related]
14. Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice.
Lee S; Kim H; Beuchat LR; Kim Y; Ryu JH
Food Microbiol; 2020 Sep; 90():103489. PubMed ID: 32336377
[TBL] [Abstract][Full Text] [Related]
15. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
Sulaiman A; Farid M; Silva FV
Food Sci Technol Int; 2017 Apr; 23(3):265-276. PubMed ID: 28359205
[TBL] [Abstract][Full Text] [Related]
16. Suitability of Bifidobacterium spp. and Lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts.
Bevilacqua A; Campaniello D; Corbo MR; Maddalena L; Sinigaglia M
J Food Sci; 2013 Nov; 78(11):M1764-71. PubMed ID: 24245895
[TBL] [Abstract][Full Text] [Related]
17. Thermal stability of ricin in orange and apple juices.
Jackson LS; Zhang Z; Tolleson WH
J Food Sci; 2010 May; 75(4):T65-71. PubMed ID: 20546429
[TBL] [Abstract][Full Text] [Related]
18. Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice.
Ferrario M; Guerrero S
Food Microbiol; 2017 Aug; 65():83-94. PubMed ID: 28400024
[TBL] [Abstract][Full Text] [Related]
19. Growth studies of dominant lactic acid bacteria in orange juice and selection of strains to ferment citric fruit juices with probiotic potential.
Pérez MB; Argañaraz Martinez E; Babot JD; Pérez Chaia A; Saguir FM
Braz J Microbiol; 2022 Dec; 53(4):2145-2156. PubMed ID: 36151453
[TBL] [Abstract][Full Text] [Related]
20. Application of bacteriocin RC20975 in apple juice.
Pei J; Yue T; Jin W
Food Sci Technol Int; 2017 Mar; 23(2):166-173. PubMed ID: 27672082
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
