Eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils.

Autor: Vidács A; Institute of Food Engineering, Faculty of Engineering, University of Szeged, Szeged, Hungary., Kerekes EB; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary., Takó M; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary., Vágvölgyi C; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary., Krisch J; Institute of Food Engineering, Faculty of Engineering, University of Szeged, Szeged, Hungary.

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Jun; Vol. 30 (4), pp. 361-369. Date of Electronic Publication: 2023 Mar 23.

Exploring the Clinical Applications of Lemongrass Essential Oil: A Scoping Review.

Autor: Kusuma IY; Pharmacy Study Program, Faculty of Health, Harapan Bangsa University, Purwokerto 53182, Indonesia.; Institute of Clinical Pharmacy, University of Szeged, Szikra utca 8, H-6725 Szeged, Hungary., Perdana MI; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Vágvölgyi C; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Csupor D; Institute of Clinical Pharmacy, University of Szeged, Szikra utca 8, H-6725 Szeged, Hungary., Takó M; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary.

Publikováno v: Pharmaceuticals (Basel, Switzerland) [Pharmaceuticals (Basel)] 2024 Jan 25; Vol. 17 (2). Date of Electronic Publication: 2024 Jan 25.

Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts.

Autor: Kimani BG; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Takó M; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Veres C; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Krisch J; Department of Food Engineering, Faculty of Engineering, University of Szeged, Mars tér 7, H-6724 Szeged, Hungary., Papp T; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary.; ELKH-SZTE Fungal Pathogenicity Mechanisms Research Group, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Kerekes EB; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Vágvölgyi C; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Mar 22; Vol. 12 (6). Date of Electronic Publication: 2023 Mar 22.

Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential.

Autor: Kotogán A; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Furka ZT; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Kovács T; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Volford B; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Papp DA; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Varga M; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Huynh T; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Szekeres A; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Papp T; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Vágvölgyi C; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Mondal KC; Department of Microbiology, Vidyasagar University, Midnapore 721102, India., Kerekes EB; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary., Takó M; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Jun 10; Vol. 11 (12). Date of Electronic Publication: 2022 Jun 10.

Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile.

Autor: Hor PK; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India., Goswami D; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India., Ghosh K; Department of Biological Sciences, Midnapore City College, Midnapore, India., Takó M; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary., Halder SK; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India., Mondal KC; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India.

Publikováno v: Systems microbiology and biomanufacturing [Syst Microbiol Biomanuf] 2022; Vol. 2 (1), pp. 147-156. Date of Electronic Publication: 2021 Aug 04.