Effects of sublethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis - Siroli, L; Patrignani, F; Gardini, F; Lanciotti, R (Food Chem, 2015)