Santos MIS, Martins SR, Veríssimo CSC, Nunes MJC, Lima AIG, Ferreira RMSB, Pedroso L, Sousa I, Ferreira MASS Journal of Food Science and Technology, 2017 ABSTRACT: Most studies evaluating the use of essential oils (EO) as antibacterial agents focus mainly on minimal inhibitory concentrations (MIC) rather than minimal bactericidal concentrations (MBC). In this work, we compared MICs… Read more »
Efficacy of Mentha spicata essential oil in suppression of Aspergillus flavus and aflatoxin contamination in chickpea with particular emphasis to mode of antifungal action
Kedia A, Dwivedy AK, Jha DK, Dubey NK
Protoplasma, 2015
Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
Kahraman T, Issa G, Bingol EB, Kahraman BB, Dumen E
Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology], 2015
Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham
Ruiz-Navajas Y, Viuda-Martos M, Barber X, Sendra E, Perez-Alvarez JA, Fernández-López J
Journal of Food Science and Technology, 2015
Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
Alvarez MV, Ortega-Ramirez LA, Gutierrez-Pacheco MM, Bernal-Mercado AT, Rodriguez-Garcia I, Gonzalez-Aguilar GA, Ponce A, Moreira Mdel R, Roura SI, Ayala-Zavala JF
Frontiers in Microbiology, 2014
Effect of Carum copticum essential oil on growth and aflatoxin formation by Aspergillus strains.
Kazemi M
Natural Product Research, 2014
Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential
Kumar Tyagi A, Bukvicki D, Gottardi D, Tabanelli G, Montanari C, Malik A, Guerzoni ME
BioMed Research International, 2014
Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice
Loeffler M, Beiser S, Suriyarak S, Gibis M, Weiss J
Journal of Food Protection, 2014
Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation
Tongnuanchan P, Benjakul S
Journal of Food Science, 2014
A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Smith RL, Cohen SM, Doull J, Feron VJ, Goodman JI, Marnett LJ, Portoghese PS, Waddell WJ, Wagner BM, Hall RL, Higley NA, Lucas-Gavin C, Adams TB
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2005