Occurrence and persistence of Listeria spp. in the environment of ewe and cow's milk cheese dairies in Portugal unveiled by an integrated analysis of identification, typing and spatial–temporal mapping along production cycle
Lélia Chambel(University of Lisbon), Rogério Tenreiro(University of Lisbon), Isabel Fernandes(National Institute of Engineering, Technology and Innovation), Belarmino Barata(University of Lisbon), Stefano Perni(Loughborough University), Maria Leonor Faleiro(Champalimaud Foundation), Teresa Requena(Instituto de Ciencia y Tecnología de Alimentos y Nutrición), Suzanne J. Jordan(University of Leicester), Isabel Zilhão(University of Lisbon), Manuela Sol(National Institute of Engineering, Technology and Innovation), Carmen Peláez(Instituto de Ciencia y Tecnología de Alimentos y Nutrición), Gilbert Shama(Loughborough University), Peter W. Andrew(University of Leicester), Manuela Barbosa(National Institute of Engineering, Technology and Innovation), Andreia Adrião(University of Algarve)
Cited by 81
Related Papers
Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.
|Food Chemistry|2007|364
Chemical composition and biological activities of Algerian Thymus oils
|Food Chemistry|2009|250
Antimicrobial activity of essential oils isolated from Portuguese endemic species of Thymus
|Letters in Applied Microbiology|2003|224
Composition of the Essential Oils of <i>Thymus</i> and <i>Origanum</i> Species from Algeria and Their Antioxidant and Antimicrobial Activities
|Journal of Agricultural and Food Chemistry|2006|201
Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses
|Food Research International|2014|184