186 related articles for article (PubMed ID: 32336368)
1. Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid.
Dogruyol H; Mol S; Cosansu S
Food Microbiol; 2020 Sep; 90():103496. PubMed ID: 32336368
[TBL] [Abstract][Full Text] [Related]
2. Antilisterial and Antimicrobial Effect of
Gál R; Čmiková N; Prokopová A; Kačániová M
Foods; 2023 May; 12(11):. PubMed ID: 37297446
[TBL] [Abstract][Full Text] [Related]
3. Antimicrobial activities of gaseous essential oils against Listeria monocytogenes on a laboratory medium and radish sprouts.
Lee G; Kim Y; Kim H; Beuchat LR; Ryu JH
Int J Food Microbiol; 2018 Jan; 265():49-54. PubMed ID: 29127810
[TBL] [Abstract][Full Text] [Related]
4. Heat resistance of Listeria monocytogenes in vacuum packaged pasteurized fish fillets.
Ben Embarek PK; Huss HH
Int J Food Microbiol; 1993 Nov; 20(2):85-95. PubMed ID: 8268058
[TBL] [Abstract][Full Text] [Related]
5. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.
Karyotis D; Skandamis PN; Juneja VK
Food Res Int; 2017 Oct; 100(Pt 1):894-898. PubMed ID: 28873764
[TBL] [Abstract][Full Text] [Related]
6. Optimizing the Effects of Nisin and NaCl to Thermal Inactivate Listeria monocytogenes in Ground Beef with Chipotle Sauce During Sous-vide Processing.
Hernandez-Mendoza E; Aida Peña-Ramos E; Juneja VK; Valenzuela-Melendres M; Susana Scheuren-Acevedo M; Osoria M
J Food Prot; 2023 May; 86(5):100086. PubMed ID: 37001815
[TBL] [Abstract][Full Text] [Related]
7. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef.
Juneja VK; Osoria M; Tiwari U; Xu X; Golden CE; Mukhopadhyay S; Mishra A
Food Res Int; 2020 Aug; 134():109280. PubMed ID: 32517951
[TBL] [Abstract][Full Text] [Related]
8. Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.
Hulankova R; Borilova G; Steinhauserova I
Meat Sci; 2013 Oct; 95(2):190-4. PubMed ID: 23743028
[TBL] [Abstract][Full Text] [Related]
9. Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes.
Hwang CA; Sheen S; Juneja VK
J Food Sci; 2009; 74(9):M522-9. PubMed ID: 20492124
[TBL] [Abstract][Full Text] [Related]
10. Effectiveness of cell-adsorbed bacteriocin produced by Lactobacillus curvatus CWBI-B28 and selected essential oils to control Listeria monocytogenes in pork meat during cold storage.
Ghalfi H; Benkerroum N; Doguiet DD; Bensaid M; Thonart P
Lett Appl Microbiol; 2007 Mar; 44(3):268-73. PubMed ID: 17309503
[TBL] [Abstract][Full Text] [Related]
11. Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts.
Cho Y; Kim H; Beuchat LR; Ryu JH
Food Microbiol; 2020 Apr; 86():103357. PubMed ID: 31703857
[TBL] [Abstract][Full Text] [Related]
12. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products.
Morsy MK; Khalaf HH; Sharoba AM; El-Tanahi HH; Cutter CN
J Food Sci; 2014 Apr; 79(4):M675-84. PubMed ID: 24621108
[TBL] [Abstract][Full Text] [Related]
13. Effect of Grapefruit Seed Extract on Thermal Inactivation of Listeria monocytogenes during Sous-Vide Processing of Two Marinated Mexican Meat Entrées.
Valenzuela-Melendres M; Peña-Ramos EA; Juneja VK; Camou JP; Cumplido-Barbeitia G
J Food Prot; 2016 Jul; 79(7):1174-80. PubMed ID: 27357037
[TBL] [Abstract][Full Text] [Related]
14. Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems.
Renna M; Gonnella M; de Candia S; Serio F; Baruzzi F
J Food Sci; 2017 Jul; 82(7):1664-1671. PubMed ID: 28597952
[TBL] [Abstract][Full Text] [Related]
15. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions.
Abel T; Boulaaba A; Lis K; Abdulmawjood A; Plötz M; Becker A
Meat Sci; 2020 Sep; 167():108164. PubMed ID: 32361331
[TBL] [Abstract][Full Text] [Related]
16. Electronic paramagnetic resonance investigation of the activity of Origanum vulgare L. essential oil on the Listeria monocytogenes membrane.
Serio A; Chiarini M; Tettamanti E; Paparella A
Lett Appl Microbiol; 2010 Aug; 51(2):149-57. PubMed ID: 20557450
[TBL] [Abstract][Full Text] [Related]
17. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
Paparella A; Mazzarrino G; Chaves-López C; Rossi C; Sacchetti G; Guerrieri O; Serio A
Food Microbiol; 2016 Oct; 59():23-31. PubMed ID: 27375241
[TBL] [Abstract][Full Text] [Related]
18. 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.
de Medeiros Barbosa I; da Cruz Almeida ET; Castellano LRC; de Souza EL
Food Microbiol; 2019 Dec; 84():103240. PubMed ID: 31421790
[TBL] [Abstract][Full Text] [Related]
19. Effects of essential oils of oregano and nutmeg on growth and survival of Yersinia enterocolitica and Listeria monocytogenes in barbecued chicken.
Firouzi R; Shekarforoush SS; Nazer AH; Borumand Z; Jooyandeh AR
J Food Prot; 2007 Nov; 70(11):2626-30. PubMed ID: 18044446
[TBL] [Abstract][Full Text] [Related]
20. Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of
Tangwatcharin P; Sorapukdee S; Kongsrirat K
Food Sci Anim Resour; 2019 Dec; 39(6):863-876. PubMed ID: 31950104
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
