Marked intra-strain variation in response of Listeria monocytogenes dairy isolates to acid or salt stress and the effect of acid or salt adaptation on adherence to abiotic surfaces
Andreia Adrião(University of Algarve), Maria Leonor Faleiro(Champalimaud Foundation), Margarida C. Vieira(University of Algarve), Belarmino Barata(University of Lisbon), Stefano Perni(Loughborough University), Rogério Tenreiro(University of Lisbon), Suzanne J. Jordan(University of Leicester), Isabel Zilhão(University of Lisbon), G. Shama(Loughborough University), Manuela Sol(National Institute of Engineering, Technology and Innovation), Lélia Chambel(University of Lisbon), Peter W. Andrew(University of Leicester), M. Barbosa(National Institute of Engineering, Technology and Innovation), Isabel Fernandes(National Institute of Engineering, Technology and Innovation)
Cited by 79
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