Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil

By P. Skandamis, E. Tsigarida, G. Nychas. 2000

100 citations recorded by the source corpus.

Subfields: Environmental Chemistry, Food Science, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/6df96b77bc56d70d7b8a6ef81e7c912429a80932

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In Food Science

1. Iraj Rasooli
2. S. Burt
3. Sun Chul Kang
4. Kwang-Hyun Baek
5. V. Bajpai
6. P. R. Henika
7. M. Friedman
8. R. Mandrell

In Renewable Energy, Sustainability and the Environment

1. Kwang-Hyun Baek

Citations in the corpus

• Food Preservation - A Biopreservative Approach (2007, background): “This was presumed to be due to the limitation of diffusion by the structure of the gel matrix (Skandamis et al. 2000).”
• Essential oils: their antibacterial properties and potential applications in foods--a review. (2004, background): “This was presumed to be due to the limitation of diffusion by the structure of the gel matrix (Skandamis et al., 2000).”
• Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. (2002, background): “The observation that the level of antimicrobial effectiveness of oregano oil was lower in a gelatin matrix than in liquid culture suggests that diffusion in uences activity (36).”
• Control of Salmonella in foods by using essential oils: A review (2012, background): “Food properties and several other abiotic and biotic factors may influence the antimicrobial efficacy of PEOs (Skandamis et al., 2000).”