Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

Combination ofCymbopogon citratusandAllium cepaessential oils increased antibacterial activity in leafy vegetables

(2016) Luis A Ortega-Ramirez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes

(2016) Isela Rodriguez-Garcia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

(2014) F.J. Vazquez-Armenta et al.   ACTA ALIMENTARIA

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

(2014) Maria V. Alvarez et al.   Frontiers in Microbiology

Efficacy of Origanum vulgare L. and Rosmarinus officinalis L. essential oils in combination to control postharvest pathogenic Aspergilli and autochthonous mycoflora in Vitis labrusca L. (table grapes)

(2013) Larissa Lima de Sousa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial effect and physicochemical properties of bioactive trilayer polycaprolactone/methylcellulose-based films on the growth of foodborne pathogens and total microbiota in fresh broccoli

(2013) Perlette N. Takala et al.   JOURNAL OF FOOD ENGINEERING

Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets

(2013) Renato Severino et al.   JOURNAL OF FOOD ENGINEERING

Antibacterial effect of biodegradable active packaging on the growth of Escherichia coli, Salmonella typhimurium and Listeria monocytogenes in fresh broccoli stored at 4 °C

(2013) Perlette N. Takala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach

(2012) Jesus Fernando Ayala-Zavala et al.   FLAVOUR AND FRAGRANCE JOURNAL

New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components

(2012) Adriana M. Ojeda-Sana et al.   FOOD CONTROL

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

(2011) Geíza Alves de Azeredo et al.   FOOD RESEARCH INTERNATIONAL

Synergies of carvacrol and 1,8-cineole to inhibit bacteria associated with minimally processed vegetables

(2011) Jossana Pereira de Sousa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibition of heat resistant molds: Aspergillus fumigatus and Paecilomyces variotii by some plant essential oils

(2010) Tuncay Gumus et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System

(2010) J. Fernando Ayala-Zavala et al.   JOURNAL OF FOOD SCIENCE

Biological properties of medicinal plants: a review of their antimicrobial activity

(2010) NCC Silva et al.   JOURNAL OF VENOMOUS ANIMALS AND TOXINS INCLUDING TROPICAL DISEASES

Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with different composition when microencapsulated inβ-cyclodextrin

(2010) A. Arana-Sánchez et al.   LETTERS IN APPLIED MICROBIOLOGY

Evaluation of Combined Antibacterial Effects of Eugenol, Cinnamaldehyde, Thymol, and Carvacrol against E. coli with an Improved Method

(2009) Rui-song Pei et al.   JOURNAL OF FOOD SCIENCE

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

(2008) Jorge Gutierrez et al.   Innovative Food Science & Emerging Technologies

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

(2008) J. Gutierrez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY