Effect of chitosan and alginate beads incorporated with lavender, clove essential oils, and vanillin against Botrytis cinerea and their application in fresh table grapes packaging system

Exposure to volatiles of essential oils alone or under hypobaric treatment to control postharvest gray mold of table grapes

(2017) Andrea Servili et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of chitosan beads incorporated with lavender or red thyme essential oils in inhibiting Botrytis cinerea and their application in strawberry packaging system

(2016) Jurmkwan Sangsuwan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polymeric Encapsulates of Essential Oils and Their Constituents: A Review of Preparation Techniques, Characterization, and Sustainable Release Mechanisms

(2016) Gajendra Singh Vishwakarma et al.   Polymer Reviews

Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease

(2015) Ali Mohammadi et al.   Innovative Food Science & Emerging Technologies

Antifungal activity of essential oils of clove ( Syzygium aromaticum ) and/or mustard ( Brassica nigra ) in vapor phase against gray mold ( Botrytis cinerea ) in strawberries

(2015) Ana Elena Aguilar-González et al.   Innovative Food Science & Emerging Technologies

Preparation and characterization of vanillin-crosslinked chitosan therapeutic bioactive microcarriers

(2015) Qin Zou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Composition, Diffusion, and Antifungal Activity of Black Mustard (Brassica nigra) Essential Oil When Applied by Direct Addition or Vapor Phase Contact

(2015) BEATRIZ MEJÍA-GARIBAY et al.   JOURNAL OF FOOD PROTECTION

A review on the use of essential oils for postharvest decay control and maintenance of fruit quality during storage

(2014) Dharini Sivakumar et al.   CROP PROTECTION

Efficiency ofArtemisia nilagirica(Clarke) Pamp. essential oil as a mycotoxicant against postharvest mycobiota of table grapes

(2014) Nivedita Sonker et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study

(2013) Seyed Fakhreddin Hosseini et al.   CARBOHYDRATE POLYMERS

Use ofThymus vulgarisEssential Oil to Improve the Safety and Shelf-life of Iranian Table Grape

(2013) Mahsa Geransayeh et al.   Journal of Essential Oil Bearing Plants

Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil

(2013) B.G. Melgarejo-Flores et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact

(2012) Maria José Velázquez-Nuñez et al.   FOOD CONTROL

Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.)

(2012) Nereide Serafim Timóteo dos Santos et al.   FOOD MICROBIOLOGY

Development of Formulations to Improve the Controlled-Release of Linalool to Be Applied As an Insecticide

(2012) M. D. Lopez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties

(2011) Eng-Seng Chan   CARBOHYDRATE POLYMERS

Alginates as a useful natural polymer for microencapsulation and therapeutic applications

(2011) Cheong Hian Goh et al.   CARBOHYDRATE POLYMERS

Preparation, characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles

(2011) Lalita Keawchaoon et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion

(2011) Ana Belščak-Cvitanović et al.   FOOD RESEARCH INTERNATIONAL

Control of Salmonella in foods by using essential oils: A review

(2011) Vivek K. Bajpai et al.   FOOD RESEARCH INTERNATIONAL

In vitro and in vivo antifungal activities of the essential oils of various plants against tomato grey mould disease agent Botrytis cinerea

(2010) Emine Mine Soylu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

(2010) Peggy A. Ponce Cevallos et al.   JOURNAL OF FOOD ENGINEERING

Controlled release of antifungal volatiles of thyme essential oil from β-cyclodextrin capsules

(2010) C. L. Del Toro-Sánchez et al.   JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY

Encapsulation of ascorbyl palmitate in chitosan nanoparticles by oil-in-water emulsion and ionic gelation processes

(2009) Rangrong Yoksan et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Vanillin cross-linked chitosan microspheres for controlled release of resveratrol

(2009) Hailong Peng et al.   FOOD CHEMISTRY

Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management

(2009) Wilma du Plooy et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Preparation of aspirin and probucol in combination loaded chitosan nanoparticles and in vitro release study

(2008) Wan Ajun et al.   CARBOHYDRATE POLYMERS

Effect of chitosan/methyl cellulose films on microbial and quality characteristics of fresh-cut cantaloupe and pineapple

(2008) Jurmkwan Sangsuwan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY