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There are 3045 results for: content related to: Inactivation of Salmonella enterica serovar Typhimurium and Quality Maintenance of Cherry Tomatoes Treated with Gaseous Essential Oils

  1. Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2447–E2455, Lovisa Eliasson, Patrik Libander, Maria Lövenklev, Sven Isaksson and Lilia Ahrné

    Version of Record online : 12 NOV 2014, DOI: 10.1111/1750-3841.12694

  2. You have free access to this content
    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  3. Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds

    Journal of Food Science

    Volume 78, Issue 12, December 2013, Pages: S1904–S1912, Patricia R. Quiroga, Nelson R. Grosso and Valeria Nepote

    Version of Record online : 18 NOV 2013, DOI: 10.1111/1750-3841.12306

  4. Natural Control of Corn Postharvest Fungi Aspergillus flavus and Penicillium sp. Using Essential Oils from Plants Grown in Argentina

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: M2499–M2506, Boris X. Camiletti, Claudia M. Asensio, María de la Paz Giménez Pecci and Enrique I. Lucini

    Version of Record online : 6 NOV 2014, DOI: 10.1111/1750-3841.12700

  5. Decontamination of Salmonella, Shigella, and Escherichia coli O157:H7 from Leafy Green Vegetables Using Edible Plant Extracts

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: M290–M296, Nydia Orue, Santos García, Peter Feng and Norma Heredia

    Version of Record online : 16 JAN 2013, DOI: 10.1111/1750-3841.12016

  6. Incorporation of Essential Oils and Nanoparticles in Pullulan Films to Control Foodborne Pathogens on Meat and Poultry Products

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: M675–M684, Mohamed K. Morsy, Hassan H. Khalaf, Ashraf M. Sharoba, Hassan H. El-Tanahi and Catherine N. Cutter

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12400

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

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: M2886–M2891, Ahmed A. Tayel, Heba Hussein, Noha M. Sorour and Wael F. El-Tras

    Version of Record online : 5 NOV 2015, DOI: 10.1111/1750-3841.13138

  8. Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: S1575–S1583, Laura Espina, Diego García-Gonzalo and Rafael Pagán

    Version of Record online : 30 JUL 2014, DOI: 10.1111/1750-3841.12529

  9. Ethyl Acetate Extract of Origanum vulgare L. ssp. hirtum Prevents Streptozotocin-Induced Diabetes in C57BL/6 Mice

    Journal of Food Science

    Milica Vujicic, Ivana Nikolic, Vassiliki G. Kontogianni, Tamara Saksida, Pantelis Charisiadis, Bobana Vasic, Stanislava Stosic-Grujicic, Ioannis P. Gerothanassis, Andreas G. Tzakos and Ivana Stojanovic

    Version of Record online : 24 MAY 2016, DOI: 10.1111/1750-3841.13333

  10. Bactericidal Activities of Health-Promoting, Food-Derived Powders Against the Foodborne Pathogens Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: M270–M275, Mendel Friedman, Philip R. Henika and Carol E. Levin

    Version of Record online : 14 JAN 2013, DOI: 10.1111/1750-3841.12021

  11. Properties of Cassava Starch-Based Edible Coating Containing Essential Oils

    Journal of Food Science

    Volume 79, Issue 2, February 2014, Pages: E189–E194, Vivian Boesso Oriani, Gustavo Molina, Marcela Chiumarelli, Gláucia Maria Pastore and Miriam Dupas Hubinger

    Version of Record online : 10 JAN 2014, DOI: 10.1111/1750-3841.12332

  12. Intervention Strategies for Reducing Vibrio Parahaemolyticus in Seafood: A Review

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: R10–R19, Wen Wang, Min Li and Yanbin Li

    Version of Record online : 3 DEC 2014, DOI: 10.1111/1750-3841.12727

  13. Antimicrobial, Rheological, and Thermal Properties of Plasticized Polylactide Films Incorporated with Essential Oils to Inhibit Staphylococcus aureus and Campylobacter jejuni

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: E419–E429, Jasim Ahmed, Nikhil Hiremath and Harsha Jacob

    Version of Record online : 8 JAN 2016, DOI: 10.1111/1750-3841.13193

  14. Antimicrobial Activity against Beneficial Microorganisms and Chemical Composition of Essential Oil of Mentha suaveolens ssp. insularis Grown in Sardinia

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: M369–M377, Giacomo Luigi Petretto, Francesco Fancello, Severino Zara, Marzia Foddai, Nicoletta P. Mangia, Maria Lina Sanna, Elasyed A. Omer, Luigi Menghini, Mario Chessa and Giorgio Pintore

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12343

  15. Apple, Carrot, and Hibiscus Edible Films Containing the Plant Antimicrobials Carvacrol and Cinnamaldehyde Inactivate Salmonella Newport on Organic Leafy Greens in Sealed Plastic Bags

    Journal of Food Science

    Volume 79, Issue 1, January 2014, Pages: M61–M66, Libin Zhu, Carl Olsen, Tara McHugh, Mendel Friedman, Divya Jaroni and Sadhana Ravishankar

    Version of Record online : 27 NOV 2013, DOI: 10.1111/1750-3841.12318

  16. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  17. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

  19. Inhibition of Bacterial Pathogens in Medium and on Spinach Leaf Surfaces using Plant-Derived Antimicrobials Loaded in Surfactant Micelles

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: M2522–M2529, Songsirin Ruengvisesh, Andre Loquercio, Elena Castell-Perez and T. Matthew Taylor

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13085

  20. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364