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

EFFECT OF CUMINUM CYMINUM L. ESSENTIAL OIL AND LACTOBACILLUS ACIDOPHILUS (A PROBIOTIC) ON STAPHYLOCOCCUS AUREUS DURING THE MANUFACTURE, RIPENING AND STORAGE OF WHITE BRINED CHEESE

(2012) EHSAN SADEGHI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Zataria multiflora Boiss. Essential Oil, Nisin, and Their Combination on the Production of Enterotoxin C and α-Hemolysin by Staphylococcus aureus

(2009) Mahnoosh Parsaeimehr et al.   Foodborne Pathogens and Disease

Probiotic cheese: Health benefits, technological and stability aspects

(2009) Adriano Gomes da Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives

(2008) C. Charlier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of probiotics and organic acids on Shiga-toxin 2 gene expression in enterohemorrhagic Escherichia coli O157:H7

(2008) Christine M. Carey et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Quantitative analysis of survival of Staphylococcus aureus or Listeria innocua on two types of surfaces: Polypropylene and stainless steel in contact with three different dairy products

(2007) Nadia Oulahal et al.   FOOD CONTROL