Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives

Antimicrobial activity of different types of Centella asiatica extracts against foodborne pathogens and food spoilage microorganisms

(2021) Jun Xian Wong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

(2020) Luna Shrestha et al.   Foods

Effect of antioxidants and pH on browning and firmness of minimally processed eggplant

(2020) Diana P. USCANGA-SOSA et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Screening of the Dichloromethane: Methanolic Extract of Centella asiatica for Antibacterial Activities against Salmonella typhi, Escherichia coli, Shigella sonnei, Bacillus subtilis, and Staphylococcus aureus

(2020) Berick Moturi Sieberi et al.   TheScientificWorldJOURNAL

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

(2020) Sofia Agriopoulou et al.   Microorganisms

Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus

(2020) Seonghun Kim   Foods

Investigation of the anti-inflammatory and antioxidant activities of luteolin, kaempferol, apigenin and quercetin

(2020) Chunlian Tian et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

(2019) Sushant Aryal et al.   Plants-Basel

Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens

(2018) Shabir Ahmad Mir et al.   FOOD CONTROL

The effect of pre-treatment methods on the quality of dehydrated candied Japanese quince fruits during storage

(2018) Inta Krasnova et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model

(2018) Anand Prakash et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Simulation of decontamination and transmission of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes during handling of raw vegetables in domestic kitchens

(2017) Chee Hao Kuan et al.   FOOD CONTROL

Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage

(2017) Predrag Putnik et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Natural Preservatives to Improve Food Quality and Safety

(2017) Moreno Bondi et al.   JOURNAL OF FOOD QUALITY

Evaluation of antioxidant activity of crocin, podophyllotoxin and kaempferol by chemical, biochemical and electrochemical assays

(2017) Riyaz A. Dar et al.   Arabian Journal of Chemistry

Antibacterial Activity of Ethanolic Extract of Syzygium polyanthum L. (Salam) Leaves against Foodborne Pathogens and Application as Food Sanitizer

(2017) Suzita Ramli et al.   Biomed Research International

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

(2015) Maria R. Moreira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The mechanism of ethanol treatment on inhibiting lettuce enzymatic browning and microbial growth

(2015) Shoulei Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thiamine dilaurylsulfate against Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus spores in custard cream

(2015) Mi-Ran Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potato Crop as a Source of Emetic Bacillus cereus and Cereulide-Induced Mammalian Cell Toxicity

(2013) Douwe Hoornstra et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Food applications of natural antimicrobial compounds

(2012) Annalisa Lucera et al.   Frontiers in Microbiology

Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens

(2011) KATHERINE L. MOORE et al.   JOURNAL OF FOOD PROTECTION

Growth Inhibition of Pathogenic Bacteria and Some Yeasts by Selected Essential Oils and Survival of L. monocytogenes and C. albicans in Apple–Carrot Juice

(2009) Reyhan Irkin et al.   Foodborne Pathogens and Disease