Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments

The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturers

(2018) Abigail B. Snyder et al.   FOOD CONTROL

Validation of the hedonic threshold methodology in determining the compromised acceptance threshold

(2017) Tarcísio Lima Filho et al.   JOURNAL OF SENSORY STUDIES

Chemical composition and bioactivity of peel oils from Citrus aurantiifolia and Citrus reticulata and enantiomers of their major constituent against Sitophilus zeamais (Coleoptera: Curculionidae)

(2017) Hany Ahmed Fouad et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

(2016) Kamal Guerrouj et al.   FOOD AND BIOPRODUCTS PROCESSING

The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices

(2016) Jossana Pereira de Sousa Guedes et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation of Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis by Cymbopogon citratus D.C. Stapf. Essential Oil in Pineapple Juice

(2016) CAROLINE JUNQUEIRA BARCELLOS LEITE et al.   JOURNAL OF FOOD PROTECTION

Multiple response surface optimization for effects of processing parameters on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii

(2016) Kevser Karaman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In Vitro Evaluation of the Antimicrobial Activity of Eugenol, Limonene, and Citrus Extract against Bacteria and Yeasts, Representative of the Spoiling Microflora of Fruit Juices

(2016) ANTONIO BEVILACQUA et al.   JOURNAL OF FOOD PROTECTION

Essential oils as antimicrobials in food systems – A review

(2015) Juliany Rivera Calo et al.   FOOD CONTROL

Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold

(2015) Tarcísio Lima Filho et al.   FOOD RESEARCH INTERNATIONAL

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

(2015) Ana Paula Espirito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Global, Regional, and National Consumption of Sugar-Sweetened Beverages, Fruit Juices, and Milk: A Systematic Assessment of Beverage Intake in 187 Countries

(2015) Gitanjali M. Singh et al.   PLoS One

Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers

(2014) Laura Espina et al.   JOURNAL OF FOOD SCIENCE

Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability

(2013) Laura Espina et al.   Food and Bioprocess Technology

Anti-fungal activity of Citrus reticulata Blanco essential oil against Penicillium italicum and Penicillium digitatum

(2013) Nengguo Tao et al.   FOOD CHEMISTRY

Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology

(2012) Wanfeng Hu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays

(2012) Amit Kumar Tyagi et al.   FOOD CHEMISTRY

Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat

(2012) Laura Espina et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synergistic combination of heat and ultrasonic waves under pressure for Cronobacter sakazakii inactivation in apple juice

(2011) C. Arroyo et al.   FOOD CONTROL

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Screening lactic acid bacteria from swine origins for multistrain probiotics based on in vitro functional properties

(2010) Xiao-Hua Guo et al.   ANAEROBE

Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

(2010) Laura Espina et al.   FOOD CONTROL

Clinical effects of sulphite additives

(2009) H. Vally et al.   CLINICAL AND EXPERIMENTAL ALLERGY

Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components

(2008) J. Gutierrez et al.   FOOD MICROBIOLOGY