Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

Natural Antibiotic Resistance and Contamination by Antibiotic Resistance Determinants: The Two Ages in the Evolution of Resistance to Antimicrobials

José Luis Martínez · Frontiers in Microbiology · 2012 · 2.1K citations · Full text

Life Sciences, Microbiology, Antimicrobial Resistance +16

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

Morten Hyldgaard, Tina Mygind, Rikke Louise Meyer · Frontiers in Microbiology · 2012 · 2.1K citations · Full text

Agriculture, Food Science, Microbiology +16

SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND ITS DETERMINATION¹

Laura L. Zaika · Journal of Food Safety · 1988 · 567 citations

Agriculture, Food Science, Microbiology +13

Tecra UniqueTM Salmonella Test for rapid detection of Salmonella: a comparison between the classical reference method (HRN EN ISO 6579:2002 Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella spp.) and an alternative rapid method for the detection of Salmonella in food and feed samples

Hrvoje Krajina · 2007 · 516 citations

Agriculture, Food Science, Veterinary Microbiology +16

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C

E. Chouliara, Andreas E. Karatapanis, Ioannis N. Savvaidis et al. · Food Microbiology · 2007 · 484 citations

Agriculture, Food Science, Poultry Science +17