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The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods

Comprehensive reviews in food science and food safety, 2022-01, Vol.21 (1), p.604-641

2022

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Effect of UV LED and Pulsed Light Treatments on Polyphenol Oxidase Activity and Escherichia coli Inactivation in Apple Juice

Journal of agricultural and food chemistry, 2024-06, Vol.72 (25), p.14294-14301

2024

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Antifungal activity of alginate coatings with essential oil of Mexican oregano incorporated in the stem of tomatoes

International journal of food science & technology, 2024-07, Vol.59 (7), p.4774-4783

2024

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Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase

Industrial crops and products, 2019-05, Vol.131, p.90-95

2019

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Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

Molecules (Basel, Switzerland), 2023-01, Vol.28 (3), p.1230

2023

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Antifungal activity of essential oils of clove (Syzygium aromaticum) and/or mustard (Brassica nigra) in vapor phase against gray mold (Botrytis cinerea) in strawberries

Innovative food science & emerging technologies, 2015-12, Vol.32, p.181-185

2015

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Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods

Food engineering reviews, 2021-06, Vol.13 (2), p.344-374

2021

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Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling

Food engineering reviews, 2015-09, Vol.7 (3), p.275-297

2015

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Advances in radio frequency pasteurisation equipment for liquid foods: a review

International journal of food science & technology, 2022-06, Vol.57 (6), p.3207-3222

2022

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Bactericidal Action of Binary and Ternary Mixtures of Carvacrol, Thymol, and Eugenol against Listeria innocua

Journal of food science, 2011-03, Vol.76 (2), p.M95-M100

2011

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Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV‐C treatment

Journal of food science, 2023-04, Vol.88 (4), p.1280-1291

2023

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Development of Antifungal Packaging From Low‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate

Packaging technology & science, 2024-07, Vol.37 (7), p.641-653

2024

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Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films

International journal of food microbiology, 2012-02, Vol.153 (1), p.66-72

2012

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Penicillium expansum Inhibition on Bread by Lemongrass Essential Oil in Vapor Phase

Journal of food protection, 2018-03, Vol.81 (3), p.467-471

2018

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Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Journal of food science, 2019-06, Vol.84 (6), p.1281-1287

2019

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Antimicrobial Activity of Individual and Combined Essential Oils against Foodborne Pathogenic Bacteria

Journal of food protection, 2016-02, Vol.79 (2), p.309-315

2016

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Antioxidant capacity of extracts from amaranth (Amaranthus hypochondriacus L.) seeds or leaves

Industrial crops and products, 2014-02, Vol.53, p.55-59

2014

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Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review

Applied Food Research, 2023-12, Vol.3 (2), p.100330, Article 100330

2023

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Effects of microwave‐assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality

Journal of the science of food and agriculture, 2018-08, Vol.98 (10), p.3659-3666

2018

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Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

Antibiotics (Basel), 2022-12, Vol.11 (12), p.1813

2022

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Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread

Applied Food Research, 2023-12, Vol.3 (2), p.100319, Article 100319

2023

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Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

Journal of food science, 2015-05, Vol.80 (5), p.E1021-E1025

2015

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Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

Journal of food processing and preservation, 2022-05, Vol.46 (5), p.n/a

2022

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Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review

Fermentation (Basel), 2024-01, Vol.10 (1), p.7

2024

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High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia ( Salvia hispanica L.) Seeds

Journal of food protection, 2019-08, Vol.82 (8), p.1272-1277

2019

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The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods

Effect of UV LED and Pulsed Light Treatments on Polyphenol Oxidase Activity and Escherichia coli Inactivation in Apple Juice

Antifungal activity of alginate coatings with essential oil of Mexican oregano incorporated in the stem of tomatoes

Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase

Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

Antifungal activity of essential oils of clove (Syzygium aromaticum) and/or mustard (Brassica nigra) in vapor phase against gray mold (Botrytis cinerea) in strawberries

Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods

Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling

Advances in radio frequency pasteurisation equipment for liquid foods: a review

Bactericidal Action of Binary and Ternary Mixtures of Carvacrol, Thymol, and Eugenol against Listeria innocua

Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV‐C treatment

Development of Antifungal Packaging From Low‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate

Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films

Penicillium expansum Inhibition on Bread by Lemongrass Essential Oil in Vapor Phase

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Antimicrobial Activity of Individual and Combined Essential Oils against Foodborne Pathogenic Bacteria

Antioxidant capacity of extracts from amaranth (Amaranthus hypochondriacus L.) seeds or leaves

Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review

Effects of microwave‐assisted hot water treatments designed against Mexican fruit fly (Anastrepha ludens) on grapefruit (Citrus paradisi) quality

Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread

Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review

High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia ( Salvia hispanica L.) Seeds

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