PUBLICACIÓN

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

ACCEDER A LA PUBLICACIÓN: Orcid

2021 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Agronomy and Crop Science (Q1), Biotechnology (Q2), Food Science (Q1), Nutrition and Dietetics (Q2)

JCR: 4.125

SJR: 0.705

DOI

10.1002/jsfa.11475

ISSN

0022-5142

BIBTEX

@article{Santos_2021, doi = {10.1002/jsfa.11475}, url = {https://doi.org/10.1002%2Fjsfa.11475}, year = 2021, month = {aug}, publisher = {Wiley}, author = {Luciana R Santos and Alberto Al{\'{\i}}a and Irene Martin and Franciele M Gottardo and Laura B Rodrigues and Karen A Borges and Thales Q Furian and Juan J C{\'{o}}rdoba}, title = {Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model}, journal = {Journal of the Science of Food and Agriculture}}

AUTORES DE LA UEX

Irene Martín Tornero

OTRAS PUBLICACIONES DE INTERÉS

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Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
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Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
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Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
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Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
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Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
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Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
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Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
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Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
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Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
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