Your search returned 4 results.

Results
	1.	Molecular characterization of toxins in Staphylococcus aureus isolated from milk and 'coalho' cheese in cities from the Agreste region of Pernambuco. [electronic resource] by Luz, Isabelle da Silva Producer: 20090828 In: Revista do Instituto de Medicina Tropical de Sao Paulo vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Rosmarinus officinalis L. essential oil and its majority compound 1,8-cineole at sublethal amounts induce no direct and cross protection in Staphylococcus aureus ATCC 6538. [electronic resource] by Gomes Neto, Nelson Justino Luz, Isabelle da Silva Tavares, Adassa Gama Honório, Vanessa Gonçalves Magnani, Marciane de Souza, Evandro Leite Producer: 20141024 In: Foodborne pathogens and disease vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Evidence for lack of acquisition of tolerance in Salmonella enterica serovar Typhimurium ATCC 14028 after exposure to subinhibitory amounts of Origanum vulgare L. essential oil and carvacrol. [electronic resource] by Luz, Isabelle da Silva Gomes Neto, Nelson Justino Tavares, Adassa Gama Nunes, Pollyana Campos Magnani, Marciane de Souza, Evandro Leite Producer: 20121126 In: Applied and environmental microbiology vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Sublethal amounts of Origanum vulgare L. essential oil and carvacrol cause injury and changes in membrane fatty acid of Salmonella Typhimurium cultivated in a meat broth. [electronic resource] by Luz, Isabelle da Silva de Melo, Adma Nadja Ferreira Bezerra, Taliana Kênia Alves Madruga, Marta Suely Magnani, Marciane de Souza, Evandro Leite Producer: 20141218 In: Foodborne pathogens and disease vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)