Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini-Reference-Cited by-同舟云学术

Inhibitory effect of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini

Published:2020-12 Issue:4 Volume:40 Page:885-893
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

AL-NABULSI Anas¹^ORCID,OSAILI Tareq²,OLAIMAT Amin³,ALMASRI Weam¹,Al-HOLY Murad³,JARADAT Ziad⁴,AYYASH Mutamed⁵,AWAISHEH Saddam⁶,HOLLEY Richard⁷

Affiliation:

1. ordan University of Science and Technology, Jordan

2. ordan University of Science and Technology, Jordan; University of Sharjah, United Arab Emirates

3. The Hashemite University, Jordan

4. Jordan University of Science and Technology, Jordan

5. United Arab Emirates University, United Arab Emirates

6. Al-Balqa Applied University, Jordan

7. University of Manitoba, Canada

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst21619.pdf

Reference40 articles.

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2. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157:H7 by cation chelation, NaCl and temperature;Al-Nabulsi A. A.;Journal of Applied Microbiology,2006

3. Inactivation of Cronobacter sakazakii in reconstituted infant milk formula by plant essential oils;Al-Nabulsi A. A.;Journal of Applied Botany and Food Quality,2015

4. Inactivation of Salmonella spp. in tahini using plant essential oil extracts;Al-Nabulsi A. A.;Food Microbiology,2020

5. Survival of E. coli O157:H7 and Listeria innocua in tahini (sesame paste);Al-Nabulsi A. A.;Journal of Food Agriculture and Environment,2013

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