Diego García‐Gonzalo

Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

Laura Espina, M. Somolinos, Susana Lorán et al. · Food Control · 2010 · 391 citations

Food Chemistry, Chemical Composition, Combined Processes +2

Mechanism of Bacterial Inactivation by (+)-Limonene and Its Potential Use in Food Preservation Combined Processes

Laura Espina, Tilahun K. Gelaw, Sílvia de Lamo Castellví et al. · PLoS ONE · 2013 · 151 citations · Full text

Outer Membrane Permeability, Microbial Inactivation, E. Coli +16

Chemical composition and antioxidant properties of <i>Laurus nobilis</i> L. and <i>Myrtus communis</i> L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation

Lamia Cherrat, Laura Espina, Mohammed Bakkali et al. · Journal of the Science of Food and Agriculture · 2013 · 142 citations · Full text

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or <i>tert</i> -Butyl Hydroquinone

M. Somolinos, Diego García‐Gonzalo, Rafael Pagán et al. · Applied and Environmental Microbiology · 2008 · 100 citations

Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat

Laura Espina, M. Somolinos, Abdenour Ait Ouazzou et al. · International Journal of Food Microbiology · 2012 · 81 citations

Microbial Contamination, Foodborne Pathogens, Food Microbiology +9