Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce

Author:

Bhargava Kanika,Conti Denise S.,da Rocha Sandro R.P.,Zhang YifanORCID

Funder

Sigma Delta Epsilon Graduate Women In Science (GWIS) Foundation

Nano@WSU

NSF-CBET

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference28 articles.

1. Antibacterial mode of action of the essential oil obtained from Chamaecyparis obtusa sawdust on the membrane integrity of selected foodborne pathogens;Bajpai;Food Technol. Biotechnol.,2014

2. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices;Baranauskiene;Food Res. Int.,2006

3. Pathogenic microorganisms associated with fresh produce;Beuchat;J. Food Prot.,1996

4. Conventional specimen preparation techniques for scanning electron microscopy of biological specimens;Bozzola,2007

5. Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria that Grow Aerobically: Approved Standard. M07-A9;CLSI,2012

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