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Items: 5

1.

Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments.

de Souza Pedrosa GT, de Carvalho RJ, Berdejo D, de Souza EL, Pagán R, Magnani M.

J Food Sci. 2019 Apr;84(4):848-858. doi: 10.1111/1750-3841.14474. Epub 2019 Mar 13.

PMID:
30866044
2.

Sub-Inhibitory Doses of Individual Constituents of Essential Oils Can Select for Staphylococcus aureus Resistant Mutants.

Berdejo D, Chueca B, Pagán E, Renzoni A, Kelley WL, Pagán R, Garcia-Gonzalo D.

Molecules. 2019 Jan 4;24(1). pii: E170. doi: 10.3390/molecules24010170.

3.

Whole-Genome Sequencing and Genetic Analysis Reveal Novel Stress Responses to Individual Constituents of Essential Oils in Escherichia coli.

Chueca B, Renzoni A, Berdejo D, Pagán R, Kelley WL, García-Gonzalo D.

Appl Environ Microbiol. 2018 Mar 19;84(7). pii: e02538-17. doi: 10.1128/AEM.02538-17. Print 2018 Apr 1.

4.

Antimicrobial activity of suspensions and nanoemulsions of citral in combination with heat or pulsed electric fields.

Pagán E, Berdejo D, Espina L, García-Gonzalo D, Pagán R.

Lett Appl Microbiol. 2018 Jan;66(1):63-70. doi: 10.1111/lam.12815. Epub 2017 Dec 7.

PMID:
29072326
5.

Emergence of Hyper-Resistant Escherichia coli MG1655 Derivative Strains after Applying Sub-Inhibitory Doses of Individual Constituents of Essential Oils.

Chueca B, Berdejo D, Gomes-Neto NJ, Pagán R, García-Gonzalo D.

Front Microbiol. 2016 Mar 4;7:273. doi: 10.3389/fmicb.2016.00273. eCollection 2016.

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