Detection of Antilisterial Activity of 3-Phenyllactic Acid Using Listeria innocua as a Model

Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles

(2018) Elena Sorrentino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genomic Characterization of Listeria monocytogenes Isolates Associated with Clinical Listeriosis and the Food Production Environment in Ireland

(2018) Amber Hilliard et al.   Genes

Antibacterial activity of phenyllactic acid against Listeria monocytogenes and Escherichia coli by dual mechanisms

(2017) Yawei Ning et al.   FOOD CHEMISTRY

Effects of phenyllactic acid as sanitizing agent for inactivation of Listeria monocytogenes biofilms

(2017) Fang Liu et al.   FOOD CONTROL

Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy

(2017) Patrizio Tremonte et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

(2017) Serena Niro et al.   JOURNAL OF DAIRY SCIENCE

The antibiotic activity and mechanisms of sugar beet ( Beta vulgaris ) molasses polyphenols against selected food-borne pathogens

(2017) Mingshun Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model

(2017) Mariantonietta Succi et al.   Journal of Functional Foods

Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium

(2017) Mariantonietta Succi et al.   Frontiers in Microbiology

Simultaneous detection of pathogenic Listeria including atypical Listeria innocua in vegetables by a quadruplex PCR method

(2016) Aurelius Albert Rosimin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Homology-Based Modeling of Universal Stress Protein from Listeria innocua Up-Regulated under Acid Stress Conditions

(2016) Patrizio Tremonte et al.   Frontiers in Microbiology

Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms

(2016) Mattia Pia Arena et al.   Frontiers in Microbiology

Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture

(2016) SUSANNE MIESCHER SCHWENNINGER et al.   JOURNAL OF FOOD PROTECTION

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage

(2015) Aldo Di Luccia et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes

(2015) Chenjie Wang et al.   FOOD CONTROL

Antimicrobial Effect ofMalpighia Punicifoliaand Extension of Water Buffalo Steak Shelf-Life

(2015) Patrizio Tremonte et al.   JOURNAL OF FOOD SCIENCE

Binary combinations of BHA and other natural and synthetic phenolics: Antimicrobial activity against Staphylococcus aureus and antioxidant capacity

(2014) Laura Fernández-Álvarez et al.   FOOD CONTROL

Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production

(2014) O. Cortés-Zavaleta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus plantarum29 InhibitsPenicilliumspp. Involved in the Spoilage of Black Truffles (Tuber aestivum)

(2013) Elena Sorrentino et al.   JOURNAL OF FOOD SCIENCE

Antibacterial Activity and Mode of Action of Ferulic and Gallic Acids Against Pathogenic Bacteria

(2013) Anabela Borges et al.   Microbial Drug Resistance

Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound

(2012) Wanmeng Mu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

(2012) Marta Gutiérrez-Larraínzar 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

Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica

(2011) Noelia Rodríguez et al.   FOOD CONTROL

Interactions of p-coumaric, caffeic and ferulic acids and their styrenes with model lipid membranes

(2010) Ajda Ota et al.   FOOD CHEMISTRY

3-Phenyllactic acid production by substrate feeding and pH-control in fed-batch fermentation of Lactobacillus sp. SK007

(2009) Wanmeng Mu et al.   BIORESOURCE TECHNOLOGY

Listeria monocytogenes: epidemiology, human disease, and mechanisms of brain invasion

(2008) Douglas A. Drevets et al.   FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY

Production and Characterization of an Antifungal Compound (3-Phenyllactic Acid) Produced by Lactobacillus plantarum Strain

(2008) P. Prema et al.   Food and Bioprocess Technology