Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

Listeria monocytogenes – An examination of food chain factors potentially contributing to antimicrobial resistance

(2016) Kevin J. Allen et al.   FOOD MICROBIOLOGY

Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis

(2015) Lorenzo Siroli et al.   FOOD CHEMISTRY

Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models

(2015) Rayssa Julliane de Carvalho et al.   FOOD MICROBIOLOGY

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

(2015) B.A. Dos Santos et al.   FOOD RESEARCH INTERNATIONAL

Effect of chitosan on spoilage bacteria, Escherichia coli and Listeria monocytogenes in cured chicken meat

(2015) Seyed Shahram Shekarforoush et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

TBARS predictive models of pork sausages stored at different temperatures

(2013) Fan Wenjiao et al.   MEAT SCIENCE

Essential oils as potential antimicrobial agents in meat and meat products: A review

(2013) Dinesh D. Jayasena et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

(2012) G.R. Sampaio et al.   FOOD CHEMISTRY

Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants

(2012) Sivaranjani Pagadala et al.   FOOD MICROBIOLOGY

The Transcriptional Response of Listeria monocytogenes during Adaptation to Growth on Lactate and Diacetate Includes Synergistic Changes That Increase Fermentative Acetoin Production

(2011) Matthew J. Stasiewicz et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef

(2011) Djamel Djenane et al.   FOOD CONTROL

In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants

(2011) M. Viuda-Martos et al.   FOOD CONTROL

Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat paté at different temperatures

(2011) Hasmik Hayrapetyan et al.   FOOD CONTROL

Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system

(2011) Y. Xi et al.   MEAT SCIENCE

Antimicrobial efficacies of plant extracts and sodium nitrite against Clostridium botulinum

(2010) Haiying Cui et al.   FOOD CONTROL

Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite

(2010) Thales Leandro Coutinho de Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical Composition and Antioxidant and Anti-Listeria Activities of Essential Oils Obtained from Some Egyptian Plants

(2010) Manuel Viuda-Martos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in ingredient and processing systems for meat and meat products

(2010) Jochen Weiss et al.   MEAT SCIENCE

Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

(2010) E.M. Bradley et al.   MEAT SCIENCE

Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

(2010) M.P. Castro et al.   MEAT SCIENCE

Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

(2009) M. Viuda-Martos et al.   Innovative Food Science & Emerging Technologies

Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism

(2008) E. Apostolidis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

(2007) N. Solomakos et al.   MEAT SCIENCE