Thein vitroeffect of selected essential oils on the growth and mycotoxin production ofAspergillusspecies

Antifungal activity and inhibition of fumonisin production by Rosmarinus officinalis L. essential oil in Fusarium verticillioides (Sacc.) Nirenberg

(2015) Natalia da Silva Bomfim et al.   FOOD CHEMISTRY

Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges

(2015) Bhanu Prakash et al.   FOOD CONTROL

Long-term antifungal activity of volatile essential oil components released from mesoporous silica materials

(2015) Anezka Janatova et al.   INDUSTRIAL CROPS AND PRODUCTS

Coatings comprising chitosan and Mentha piperita L. or Mentha×villosa Huds essential oils to prevent common postharvest mold infections and maintain the quality of cherry tomato fruit

(2015) Ingrid Conceição Dantas Guerra et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antifungal activity of selected essential oils against fungi isolated from medicinal plant

(2014) Tatjana Stević et al.   INDUSTRIAL CROPS AND PRODUCTS

Antifungal activity of selected essential oils and biocide benzalkonium chloride against the fungi isolated from cultural heritage objects

(2014) M. Stupar et al.   SOUTH AFRICAN JOURNAL OF BOTANY

The application of GC–MS combined with chemometrics for the identification of antimicrobial compounds from selected commercial essential oils

(2013) Joanet Maree et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal

(2013) Jorge M. Alves-Silva et al.   FOOD CONTROL

Antifungal and antiaflatoxigenic properties of Cuminum cyminum (L.) seed essential oil and its efficacy as a preservative in stored commodities

(2013) Akash Kedia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging

(2012) S. Manso et al.   FOOD CONTROL

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

Essential oil vapour and negative air ions: A novel tool for food preservation

(2012) Amit Kumar Tyagi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fast screening method for assessment of antimicrobial activity of essential oils in vapor phase

(2011) Pavel Kloucek et al.   FOOD RESEARCH INTERNATIONAL

Chemical profile, antifungal, antiaflatoxigenic and antioxidant activity of Citrus maxima Burm. and Citrus sinensis (L.) Osbeck essential oils and their cyclic monoterpene, dl-limonene

(2010) Priyanka Singh et al.   FOOD AND CHEMICAL TOXICOLOGY

ANTIBACTERIAL ACTIVITY OF LEMON (CITRUS LEMON L.), MANDARIN (CITRUS RETICULATA L.), GRAPEFRUIT (CITRUS PARADISI L.) AND ORANGE (CITRUS SINENSIS L.) ESSENTIAL OILS

(2010) M. VIUDA-MARTOS et al.   JOURNAL OF FOOD SAFETY

Contamination of common spices in Saudi Arabia markets with potential mycotoxin-producing fungi

(2010) Mohamed Hashem et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Essential oils composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their inhibitory effects on growth and fumonisin production by Fusarium verticillioides

(2009) José S. Dambolena et al.   Innovative Food Science & Emerging Technologies

Activity of essential oil and its major compound, 1,8-cineole, from Eucalyptus globulus Labill., against the storage fungi Aspergillus flavus Link and Aspergillus parasiticus Speare

(2009) Georgia Rocha Vilela et al.   JOURNAL OF STORED PRODUCTS RESEARCH

SeaView Version 4: A Multiplatform Graphical User Interface for Sequence Alignment and Phylogenetic Tree Building

(2009) M. Gouy et al.   MOLECULAR BIOLOGY AND EVOLUTION