Combination ofCymbopogon citratusandAllium cepaessential oils increased antibacterial activity in leafy vegetables

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

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

Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

(2014) Luis Alberto Ortega-Ramirez et al.   JOURNAL OF FOOD SCIENCE

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

Supercritical carbon dioxide fractionation of T. minuta and S. officinalis essential oils: Experiments and process analysis

(2013) Nicolás Gañán et al.   JOURNAL OF SUPERCRITICAL FLUIDS

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

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

Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)

(2012) Chun-Lin Ye et al.   FOOD CONTROL

Chemical composition and antibacterial and antioxidant properties of commercial essential oils

(2012) Bárbara Teixeira et al.   INDUSTRIAL CROPS AND PRODUCTS

Investigation of Volatiles Emitted from Freshly Cut Onions (Allium cepa L.) by Real Time Proton-Transfer Reaction-Mass Spectrometry (PTR-MS)

(2012) Mette Marie Løkke et al.   SENSORS

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

Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens

(2011) K. Moore-Neibel et al.   JOURNAL OF APPLIED MICROBIOLOGY

Chemical composition and antimicrobial activity of Cymbopogon citratus and Cymbopogon giganteus essential oils alone and in combination

(2011) I.H.N. Bassolé et al.   PHYTOMEDICINE

Plant-Based Antimicrobial Studies – Methods and Approaches to Study the Interaction between Natural Products

(2011) Sandy van Vuuren et al.   PLANTA MEDICA

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

Preserving quality of fresh-cut products using safe technologies

(2009) Gustavo Adolfo González-Aguilar et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Antimicrobial Efficiency of Essential Oil and Freeze-Thaw Treatments againstEscherichia coliO157:H7 andSalmonella entericaSer. Enteritidis in Strawberry Juice

(2009) J. Duan et al.   JOURNAL OF FOOD SCIENCE

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

Antioxidant, antiacetylcholinesterase and antimicrobial activities of Cymbopogon schoenanthus L. Spreng (lemon grass) from Tunisia

(2009) Ayda Khadri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cymbopogon citratus leaves: Characterization of flavonoids by HPLC–PDA–ESI/MS/MS and an approach to their potential as a source of bioactive polyphenols

(2008) Artur Figueirinha et al.   FOOD CHEMISTRY