{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T17:02:04Z","timestamp":1791306124900,"version":"4.3.1"},"reference-count":25,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2015,6,1]],"date-time":"2015-06-01T00:00:00Z","timestamp":1433116800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2015,6,1]],"date-time":"2015-06-01T00:00:00Z","timestamp":1433116800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"name":"Ministry of Science and Technology"},{"DOI":"10.13039\/501100008530","name":"European\u00a0Regional Development Fund","doi-asserted-by":"crossref","award":["AGL-2006-10280"],"award-info":[{"award-number":["AGL-2006-10280"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100008530","name":"European\u00a0Regional Development Fund","doi-asserted-by":"crossref","award":["AGL-2010-19775"],"award-info":[{"award-number":["AGL-2010-19775"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2015,6]]},"DOI":"10.1016\/j.fm.2014.11.016","type":"journal-article","created":{"date-parts":[[2014,12,24]],"date-time":"2014-12-24T21:02:16Z","timestamp":1419454936000},"page":"35-40","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":21,"special_numbering":"C","title":["Effect of thymol in heating and recovery media on the isothermal and non-isothermal heat resistance of Bacillus spores"],"prefix":"10.1016","volume":"48","author":[{"given":"Maria-Dolores","family":"Esteban","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raquel","family":"Conesa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan-Pablo","family":"Huertas","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alfredo","family":"Palop","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2014.11.016_bib1","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.ijfoodmicro.2013.04.019","article-title":"Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey","volume":"165","author":"Andr\u00e9","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib2","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1111\/j.1365-2672.2009.04236.x","article-title":"Nonisothermal heat resistance determinations with the thermoresistometer Mastia","volume":"107","author":"Conesa","year":"2009","journal-title":"J.\u00a0Appl. Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib3","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1128\/AEM.67.1.317-322.2001","article-title":"Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores","volume":"67","author":"Coroller","year":"2001","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib4","first-page":"89","article-title":"Nisin, carvacrol and their combinations against the growth of heat-treated Listeria monocytogenes cells","volume":"49","author":"Esteban","year":"2011","journal-title":"Food Technol. Biotechnol."},{"key":"10.1016\/j.fm.2014.11.016_bib5","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1016\/j.fm.2012.11.020","article-title":"Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores","volume":"34","author":"Esteban","year":"2013","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib6","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1006\/fmic.1998.0201","article-title":"Modelling combined effects of temperature and pH on the heat resistance of spores of Bacillus cereus","volume":"15","author":"Gaillard","year":"1998","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib7","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1016\/0168-1605(96)00981-6","article-title":"Effect of pH of the recovery medium on the apparent heat resistance of three strains of Bacillus cereus","volume":"31","author":"Gonz\u00e1lez","year":"1996","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib8","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1016\/j.lwt.2011.09.021","article-title":"Bacillus coagulans spore inactivation through the application of oregano essential oil and heat","volume":"46","author":"Haberbeck","year":"2012","journal-title":"LWT \u2013 Food Sci. Technol."},{"key":"10.1016\/j.fm.2014.11.016_bib9","doi-asserted-by":"crossref","first-page":"3590","DOI":"10.1021\/jf980154m","article-title":"Characterisation of the action of selected essential oil components on Gram-negative bacteria","volume":"46","author":"Helander","year":"1998","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/j.fm.2014.11.016_bib10","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.foodcont.2013.06.051","article-title":"Combined effect of natural antimicrobials and thermal treatments on Alicyclobacillus acidoterrestris spores","volume":"35","author":"Huertas","year":"2014","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2014.11.016_bib11","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1111\/j.1365-2672.1994.tb01661.x","article-title":"Factors that interact with the antibacterial action of thyme essential oil and its active constituent","volume":"76","author":"Juven","year":"1994","journal-title":"J.\u00a0Appl. Bacteriol."},{"key":"10.1016\/j.fm.2014.11.016_bib12","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1046\/j.1365-2672.2001.01428.x","article-title":"A\u00a0study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol","volume":"91","author":"Lambert","year":"2001","journal-title":"J.\u00a0Appl. Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib13","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1016\/S0168-1605(00)00394-9","article-title":"Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores","volume":"63","author":"Leguerinel","year":"2001","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib14","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1016\/j.ijfoodmicro.2010.05.023","article-title":"Modelling the influence of palmitic, palmitoleic, stearic and oleic acids on apparent heat resistance of spores of Bacillus cereus NTCC 11145 and Clostridium sporogenes Pasteur 79.3","volume":"141","author":"Lekogo","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib15","doi-asserted-by":"crossref","first-page":"821","DOI":"10.1007\/s00217-011-1449-1","article-title":"Thermal inactivation of Alicyclobacillus acidoterrestris spores under conditions simulating industrial heating processes of tangerine vesicles and its use in time temperature integrators","volume":"232","author":"L\u00f3pez","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"10.1016\/j.fm.2014.11.016_bib16","series-title":"New Methods of Food Preservation","first-page":"58","article-title":"Natural antimicrobials from plants","author":"Nychas","year":"1995"},{"key":"10.1016\/j.fm.2014.11.016_bib17","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.ijfoodmicro.2007.06.013","article-title":"The characterization of Bacillus spores occurring in the manufacturing of (low acid) canned products","volume":"120","author":"Oomes","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib18","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1111\/j.1365-2672.2006.02964.x","article-title":"Bacillus sporothermodurans and other highly heat-resistant spore formers in milk","volume":"101","author":"Scheldeman","year":"2006","journal-title":"J.\u00a0Appl. Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib19","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1111\/j.1365-2672.2005.02736.x","article-title":"Spores of Bacillus subtilis: their resistance to and killing by radiation, heat and chemicals","volume":"101","author":"Setlow","year":"2006","journal-title":"J.\u00a0Appl. Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib20","series-title":"Thermocacteriology in Food Processing","author":"Stumbo","year":"1973"},{"key":"10.1016\/j.fm.2014.11.016_bib21","doi-asserted-by":"crossref","first-page":"5987","DOI":"10.1021\/jf900668n","article-title":"Application of natural antimicrobials for food preservation","volume":"57","author":"Tiwari","year":"2009","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/j.fm.2014.11.016_bib22","doi-asserted-by":"crossref","first-page":"1144","DOI":"10.1111\/j.1365-2621.2002.tb09467.x","article-title":"Inhibition of Bacillus stearothermophilus spores in liquid medium by free fatty acids with and without heat: possible mechanism for the microbiological stability of canned fat-duck liver","volume":"67","author":"Tremoulet","year":"2002","journal-title":"J.\u00a0Food Sci."},{"key":"10.1016\/j.fm.2014.11.016_bib23","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1007\/s002030000199","article-title":"Adaptation of the food-borne pathogen Bacillus cereus to carvacrol","volume":"174","author":"Ultee","year":"2000","journal-title":"Arch. Microbiol."},{"key":"10.1016\/j.fm.2014.11.016_bib24","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.ifset.2005.09.005","article-title":"Microbial dynamics versus mathematical model dynamics: the case of microbial heat resistance induction","volume":"7","author":"Valdramidis","year":"2006","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2014.11.016_bib25","doi-asserted-by":"crossref","first-page":"1895","DOI":"10.1016\/j.foodres.2009.11.011","article-title":"Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimization of thermal processes in food sterilization","volume":"43","author":"Van Zuijlen","year":"2010","journal-title":"Food Res. Int."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002014003025?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002014003025?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T19:03:10Z","timestamp":1760036590000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002014003025"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,6]]},"references-count":25,"alternative-id":["S0740002014003025"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2014.11.016","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2015,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of thymol in heating and recovery media on the isothermal and non-isothermal heat resistance of Bacillus spores","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2014.11.016","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2014 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}