Potential application of aromatic plant extracts to prevent cheese blowing

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

(2012) Miguel Angel Pedroza et al.   FOOD CHEMISTRY

The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation

(2011) Abdenour Ait-Ouazzou et al.   Innovative Food Science & Emerging Technologies

Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

(2011) Fatih Tornuk et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

(2011) Sonia Garde et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Polyphenolic compounds as functional ingredients in cheese

(2010) Jaejoon Han et al.   FOOD CHEMISTRY

Evaluation of a Microbiological Multi-Residue System on the detection of antibacterial substances in ewe milk

(2008) Rafael Althaus et al.   ANALYTICA CHIMICA ACTA

Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening

(2008) Rania Anastasiou et al.   INTERNATIONAL DAIRY JOURNAL

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

(2008) J. Gutierrez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Natural Compounds on Microbial Safety and Sensory Quality of Fior di Latte Cheese, a Typical Italian Cheese

(2008) D. Gammariello et al.   JOURNAL OF DAIRY SCIENCE

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY