Antimicrobial Activity of Essential Oil Components Against Potential Food Spoilage Microorganisms

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

The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

(2012) Agnieszka Nowak et al.   FOOD MICROBIOLOGY

Evaluation of Bacterial Resistance to Essential Oils and Antibiotics After Exposure to Oregano and Cinnamon Essential Oils

(2012) Raquel Becerril et al.   Foodborne Pathogens and Disease

The effects of essential oils carvacrol and thymol on growth of Penicillium digitatum and P. italicum involved in lemon decay

(2012) C.O. Pérez-Alfonso et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature

(2012) Djamel Djenane et al.   MEAT SCIENCE

Sensitivity of pathogenic and commensal bacteria from the human colon to essential oils

(2012) D. Thapa et al.   MICROBIOLOGY-SGM

Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

(2011) Clemencia Chaves-López et al.   JOURNAL OF FOOD PROTECTION

Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil

(2010) M. Militello et al.   CURRENT MICROBIOLOGY

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

(2009) P. Goñi et al.   FOOD CHEMISTRY