The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review

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

Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices

(2016) Paramjeet Khandpur et al.   ULTRASONICS SONOCHEMISTRY

Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran

(2015) Mansooreh Amirpour et al.   Food Additives & Contaminants Part B-Surveillance

Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice

(2015) Yeon-Ji Jo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemicals and lemon essential oil effect on Alicyclobacillus acidoterrestris viability

(2014) Maria Cristina Maldonado et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Efficacy of Essential Oils on Inactivation of Escherichia coli O157:H7 in Vegetable Juice

(2014) Xiaojun Pan et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice

(2014) MYRIAM LOEFFLER et al.   JOURNAL OF FOOD PROTECTION

Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice

(2014) Jean J. Essia Ngang et al.   JOURNAL OF FOOD PROTECTION

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

Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

(2014) S. Siddiqua et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical composition, in vitro anti-yeast activity and fruit juice preservation potential of lemon grass oil

(2014) Amit Kumar Tyagi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Eucalyptus Essential Oil as a Natural Food Preservative:In VivoandIn VitroAntiyeast Potential

(2014) Amit Kumar Tyagi et al.   Biomed Research International

Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage

(2013) Vijayalakshmi Ghosh et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

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

Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae

(2013) Arantxa Aznar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Mechanism of Bacterial Inactivation by (+)-Limonene and Its Potential Use in Food Preservation Combined Processes

(2013) Laura Espina et al.   PLoS One

Evidence for Lack of Acquisition of Tolerance in Salmonella enterica Serovar Typhimurium ATCC 14028 after Exposure to Subinhibitory Amounts of Origanum vulgare L. Essential Oil and Carvacrol

(2012) Isabelle da Silva Luz et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Synergistic combination of physical treatments and carvacrol for Escherichia coli O157:H7 inactivation in apple, mango, orange, and tomato juices

(2012) Abdenour Ait-Ouazzou et al.   FOOD CONTROL

Synergistic combination of essential oils from Morocco and physical treatments for microbial inactivation

(2012) Abdenour Ait-Ouazzou et al.   Innovative Food Science & Emerging Technologies

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

Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems

(2012) Tai-Ti Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice

(2012) Francesca Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices

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

Essential Oil and Oleoresins of Black Pepper as Natural Food Preservatives for Orange Juice*

(2012) I.P.S. Kapoor et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

(2011) Jonathan Mosqueda-Melgar et al.   FOOD AND BIOPRODUCTS PROCESSING

Use of natural antimicrobials and high pressure homogenization to control the growth of Saccharomyces bayanus in apple juice

(2011) Antonio Bevilacqua et al.   FOOD CONTROL

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

Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

(2011) Alline Artigiani Lima Tribst et al.   JOURNAL OF FOOD SCIENCE

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde

(2010) Sangeetha Ananda Baskaran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Anti yeast activities of some essential oils in growth medium, fruit juices and milk

(2010) Rentsenkhand Tserennadmid et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of factors influencing antimicrobial activity of carvacrol and cymene against Vibrio cholerae in food

(2010) Pongsak Rattanachaikunsopon et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices

(2010) Francesca Patrignani et al.   JOURNAL OF FOOD SCIENCE

Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

(2009) Rosa M. Raybaudi-Massilia et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Growth Inhibition of Pathogenic Bacteria and Some Yeasts by Selected Essential Oils and Survival of L. monocytogenes and C. albicans in Apple–Carrot Juice

(2009) Reyhan Irkin et al.   Foodborne Pathogens and Disease

Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices

(2009) Francesca Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Organic acids make Escherichia coli more resistant to pulsed electric fields at acid pH

(2009) M. Somolinos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

(2009) Nicoletta Belletti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ESSENTIAL OIL AND OLEORESINS OF CARDAMOM (AMOMUM SUBULATUM ROXB.) AS NATURAL FOOD PRESERVATIVES FOR SWEET ORANGE (CITRUS SINENSIS) JUICE*

(2009) I.P.S. KAPOOR et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Antimicrobial Efficiency of Essential Oil and Freeze-Thaw Treatments againstEscherichia coliO157:H7 andSalmonella entericaSer. Enteritidis in Strawberry Juice

(2009) J. Duan et al.   JOURNAL OF FOOD SCIENCE

A sensor based on electrodes supported on ion-exchange membranes for the flow-injection monitoring of sulphur dioxide in wines and grape juices

(2009) Rosanna Toniolo et al.   TALANTA

Mild Thermal Process Combined with Vanillin Plus Citral to Help Shorten the Inactivation Time for Listeria innocua in Orange Juice

(2008) Cielo D. Char et al.   Food and Bioprocess Technology

Effective chemical control of psychrotrophic Bacillus cereus EPSO-35AS and INRA TZ415 spore outgrowth in carrot broth

(2008) L.A. Hernández-Herrero et al.   FOOD MICROBIOLOGY

Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices

(2008) Jonathan Mosqueda-Melgar et al.   FOOD MICROBIOLOGY

ESSENTIAL OIL AND OLEORESINS OFCINNAMOMUM TAMALA(TEJPAT) AS NATURAL FOOD PRESERVATIVES FOR PINEAPPLE FRUIT JUICE

(2008) I.P.S. KAPOOR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials

(2008) J. Mosqueda-Melgar et al.   JOURNAL OF FOOD SCIENCE

Biological effects of essential oils – A review

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

Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata

(2007) Farah Deba et al.   FOOD CONTROL

Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials

(2007) Jonathan Mosqueda-Melgar et al.   Innovative Food Science & Emerging Technologies