Antimicrobial effects of Zataria multiflora essential oil and Lactobacillus acidophilus on Escherichia coli O157 stability in the Iranian probiotic white-brined cheese

Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

(2017) C.D. Hickey et al.   INTERNATIONAL DAIRY JOURNAL

Changes in creep behavior and microstructure of model Mozzarella cheese during working

(2017) Prateek Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

(2016) Ángel Alegría et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Viability of encapsulatedLactobacillus acidophilus(LA-5) in UF cheese and its survival underin vitrosimulated gastrointestinal conditions

(2016) Roghayeh Nejati et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect ofMentha spicataL. andMentha aquaticaL. essential oils on the microbiological properties of fermented dairy product, kashk

(2016) Leila Golestan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical composition and scolicidal activity of Zataria multiflora Boiss essential oil

(2016) Hossein Mahmoudvand et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Properties ofBunium PersicumEssential Oil and its Application in Iranian White Cheese AgainstListeria MonocytogenesandEscherichia Coli O157:H7

(2016) Ali Ehsani et al.   JOURNAL OF FOOD SAFETY

The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk

(2016) Yusuf Cakir et al.   SMALL RUMINANT RESEARCH

Valorization of glycerol from biodiesel industries as a renewable substrate for co-producing probiotic bacteria biomass and acetic acid

(2016) Juan Daniel Rivaldi et al.   Biomass Conversion and Biorefinery

Essential oils as antimicrobials in food systems – A review

(2015) Juliany Rivera Calo et al.   FOOD CONTROL

Behavior ofYersinia enterocoliticain UF White Cheese: Impact of Different Storage Temperatures on Various Strains

(2015) Elham AbdollahI et al.   JOURNAL OF FOOD SAFETY

Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

(2015) Ahmed A. Tayel et al.   JOURNAL OF FOOD SCIENCE

Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese

(2015) Fernanda Rodrigues Leite Rolim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactivity of essential oils: a review on their interaction with food components

(2015) Marianne Perricone et al.   Frontiers in Microbiology

Growth and enterotoxin production ofStaphylococcus aureusin Iranian ultra-filtered white cheese

(2014) Khosrow Mohammadi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect ofThymus vulgarisandOriganum compactumessential oils on the shelf life of fresh goat cheese

(2014) Said Zantar et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior ofStaphylococcus aureusandEscherichia coli O157:H7 in Domiati Cheese

(2014) A.M. El-Kholy et al.   JOURNAL OF FOOD SAFETY

The evaluation ofZataria multifloraBoiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese

(2014) M. Es'haghi Gorji et al.   LETTERS IN APPLIED MICROBIOLOGY

Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese

(2013) D. Sánchez-Macías et al.   JOURNAL OF DAIRY SCIENCE

Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage

(2013) Mohamed Fawzy Ramadan Hassanien et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Effects ofMentha longifoliaL. essential oil andLactobacillus caseion the organoleptic properties and on the growth ofStaphylococcus aureusandListeria monocytogenesduring manufacturing, ripening and storage of Iranian white-brined cheese

(2012) ALI EHSANI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Chemical Characterization and Antibacterial Activity of Two Aromatic Herbs (Santolina chamaecyparissus and Sideritis angustifolia) Widely Used in the Folk Medicine

(2012) Yolanda Ruiz-Navajas et al.   JOURNAL OF FOOD SAFETY

Essential Oils in Combination and Their Antimicrobial Properties

(2012) Imaël Henri Nestor Bassolé et al.   MOLECULES

Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria

(2011) Monir-Sadat Shakeri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Molecules Secreted by Lactobacillus acidophilus Strain La-5 on Escherichia coli O157:H7 Colonization

(2008) M. J. Medellin-Pena et al.   APPLIED AND ENVIRONMENTAL 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