Journal of food science, 77(6), M308-M311 (2012-05-16)
Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against
We studied the effects of natural essential oil on neurite outgrowth in PC12m3 neuronal cells to elucidate the mechanism underlying the action of the oils used in aromatherapy. Neurite outgrowth can be induced by nerve growth factor (NGF), where ERK
The aim of this study was to evaluate the effectiveness of 3 solvents (eucalyptol, orange oil, and xylol) on 2 types of gutta-percha (conventional and thermoplastic) and Resilon. Specimens (10 mm diameter x 1 mm thick; n=7 per condition) were
Journal of food science, 76(6), M433-M438 (2012-03-16)
Escherichia coli O157:H7 and Salmonella spp. are bacterial pathogens often associated with beef, and cause many cases of foodborne illness each year in the United States. During beef slaughter and processing, these bacteria may spread from the hide or intestines to the carcass.
Journal of the science of food and agriculture, 92(4), 906-915 (2012-03-14)
Silage additives are marketed with the primary aim of improving the fermentation and/or aerobic stability of silage. The objective of this study was to evaluate the impact of three different essential oils (EOs; cinnamon leaf (CIN), oregano (ORE) and sweet
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