Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures-Reference-Cited by-同舟云学术

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Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter cultures

Published:2016-07 Issue:3 Volume:48 Page:229-235
ISSN:0325-7541
Container-title:Revista Argentina de Microbiología
language:en
Short-container-title:Revista Argentina de Microbiología

Author:

Marcial Guillermo E.,Gerez Carla L.,de Kairuz Martha Nuñez,Araoz Victoria Coll,Schuff Carola,de Valdez Graciela Font

Funder

CONICET

ANPCyT

Publisher

Elsevier BV

Subject

Microbiology (medical),General Medicine,Microbiology

Reference25 articles.

1. Horticultural development of Australian native edible plants;Ahmed;Aust J Bot,2000

2. Composition and antimicrobial activity of the essential oils of two Origanum species;Aligiannis;J Agric Food Chem,2001

3. Antimicrobial activity of spices;Arora;Int J Antimicrob Agents,1999

4. Quality characters, chemical composition and biological activities of oregano (Origanum spp.). Essential oils from Central and Southern Argentina;Asensio;Ind Crops Prod,2015

5. Quality preservation of organic cottage cheese using oregano essential oils;Asensio;LWT – Food Sci Technol,2015

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1. Application of Ammoides Pusilla as a Natural Food Preservative for Shelf-Life Extension of Cream Cheese;Journal of Culinary Science & Technology;2024-01-21

2. Combinatory effect of essential oil and lactic acid in formulations of different food products;Applications of Essential Oils in the Food Industry;2024

3. Application of essential oils in enhancing the activities of starter culture bacteria in dairy products;Applications of Essential Oils in the Food Industry;2024

4. Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese;Foods;2023-12-15

5. Effect of the autochthonous starter culture on physicochemical, microbiological, and sensory characteristics of traditional colombian double-cream cheese: A kinetic approach;LWT;2023-08

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