Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model

by Jefferson C. de Barros, Maria Lúcia da Conceição, Nelson Justino Gomes Neto, Ana Caroliny Vieira da Costa, Evandro Leite de Souza
Published 2012-09-01

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods Aplicação combinada do óleo essencial de Orig...

by Evandro Leite de Souza, Jefferson Carneiro de Barros, Maria Lúcia da Conceição, Nelson Justino Gomes Neto, Ana Caroliny Vieira da Costa
Published 2009-06-01

The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil

by Geiseanny Fernandes do Amarante Melo, Ana Caroliny Vieira da Costa, Felício Garino Junior, Rosália Severo Medeiros, Marta Suely Madruga, Vicente Queiroga Neto
Published 2013-12-01

Adhesion and biofilm formation by Staphylococcus aureus from food processing plants as affected by growth medium, surface type and incubation temperature

by Heloísa Maria Ângelo Jerônimo, Rita de Cássia Ramos do Egypto Queiroga, Ana Caroliny Vieira da Costa, Isabella de Medeiros Barbosa, Maria Lúcia da Conceição, Evandro Leite de Souza
Published 2012-12-01

Qualidade do queijo de leite de cabra tipo Coalho condimentado com cumaru (Amburana cearensis A.C. Smith) Quality of Coalho-like goat's milk cheese with added coumarou (Amburana ce...

by Evandro Leite de Souza, Ana Caroliny Vieira da Costa, Estefânia Fernandes Garcia, Maria Elieidy Gomes de Oliveira, Wandrick Hauss de Souza, Rita de Cássia Ramos do Egypto Queiroga
Published 2011-09-01