Antimicrobial Activity of Plant Compounds against Salmonella Typhimurium DT104 in Ground Pork and the Influence of Heat and Storage on the Antimicrobial Activity

Plant-Derived Compounds Inactivate Antibiotic-Resistant Campylobacter jejuni Strains

(2016) SADHANA RAVISHANKAR et al.   JOURNAL OF FOOD PROTECTION

Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

(2016) VIJAY K. JUNEJA et al.   JOURNAL OF FOOD PROTECTION

Carvacrol and Cinnamaldehyde Inactivate Antibiotic-Resistant Salmonella enterica in Buffer and on Celery and Oysters

(2016) SADHANA RAVISHANKAR et al.   JOURNAL OF FOOD PROTECTION

Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

(2012) Rossarin Tansawat et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

(2012) Liliana Rounds et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens

(2011) KATHERINE L. MOORE et al.   JOURNAL OF FOOD PROTECTION

Antimicrobial Activity of Vanillin and Mixtures with Cinnamon and Clove Essential Oils in Controlling Listeria monocytogenes and Escherichia coli O157:H7 in Milk

(2010) Rita María Cava-Roda et al.   Food and Bioprocess Technology

Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum-Packed Pork Meat

(2010) Bjørn Christian Schirmer et al.   JOURNAL OF FOOD SCIENCE

Carvacrol Facilitates Heat-Induced Inactivation of Escherichia coli O157:H7 and Inhibits Formation of Heterocyclic Amines in Grilled Ground Beef Patties

(2009) Mendel Friedman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products

(2009) Sadhana Ravishankar et al.   JOURNAL OF FOOD SCIENCE

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

(2009) Bin Shan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

(2008) Huiyun Zhang et al.   MEAT SCIENCE