Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables-Reference-Cited by-同舟云学术

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

Published:2011-06 Issue:5 Volume:44 Page:1541-1548
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

de Azeredo Geíza Alves,Stamford Tânia Lúcia Montenegro,Nunes Pollyana Campos,Gomes Neto Nelson Justino,de Oliveira Maria Elieidy Gomes,de Souza Evandro Leite

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico — CNPq (Brazil)

FACEPE — Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco (Brazil)

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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2. Identification of essential oil components by gas chromatography/mass spectroscopy;Adams,1995

3. Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods;Barros;LWT-Food Science and Technology,2009

4. Ecological factors influencing survival and growth of human pathogens;Beuchat;Microbes and Infection,2002

5. Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination;Burnett;Journal of Industrial Microbiology & Biotechnology,2001

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