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

Antifungal efficacy of thymol, carvacrol, eugenol and menthol as alternative agents to control the growth of food-relevant fungi

(2014) S. Abbaszadeh et al.   JOURNAL DE MYCOLOGIE MEDICALE

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

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

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

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

Enhancing Antioxidant Capacity and Reducing Decay of Chinese Bayberries by Essential Oils

(2012) Peng Jin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice

(2012) Manuel J Giner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage

(2012) Lubna Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

(2012) F. Avila-Ramos et al.   POULTRY SCIENCE

Chemical analysis and antimicrobial activities of the essential oils of Satureja thymbra L. and Thymbra spicata L. and their main components

(2011) Tatjana Markovic et al.   Archives of Biological Sciences

Dissection of genetic and environmental factors involved in tomato organoleptic quality

(2011) Paola Carli et al.   BMC PLANT BIOLOGY

In vitro and in vivo activity of essential oil from dill (Anethum graveolens L.) against fungal spoilage of cherry tomatoes

(2011) Jun Tian et al.   FOOD CONTROL

The use of Citri-V™® — An antimicrobial citrus essential oil vapour for the control of Penicillium chrysogenum, Aspergillus niger and Alternaria alternata in vitro and on food

(2011) C.A. Phillips et al.   FOOD RESEARCH INTERNATIONAL

Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

(2011) Sergio Benavides et al.   JOURNAL OF FOOD ENGINEERING

Thymol and carvacrol: biotransformation and antifungal activity against the plant pathogenic fungi Colletotrichum acutatum and Botryodiplodia theobromae

(2011) Manuel A. Numpaque et al.   Tropical Plant Pathology

Use of Essential Oils in Bioactive Edible Coatings: A Review

(2011) Laura Sánchez-González et al.   Food Engineering Reviews

Fungicidal activity of thymol and carvacrol by disrupting ergosterol biosynthesis and membrane integrity against Candida

(2010) A. Ahmad et al.   EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES

Supercritical fluid extraction of oregano (Origanum vulgare) essentials oils: Anti-inflammatory properties based on cytokine response on THP-1 macrophages

(2010) A. Ocaña-Fuentes et al.   FOOD AND CHEMICAL TOXICOLOGY

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

Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium

(2009) G. Pose et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage

(2009) A. Govaris et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils

(2009) J. Fernando Ayala-Zavala et al.   JOURNAL OF FOOD SCIENCE

Antifungal, phytotoxic and insecticidal properties of essential oil isolated from Turkish Origanum acutidens and its three components, carvacrol, thymol and p-cymene

(2008) Saban Kordali et al.   BIORESOURCE TECHNOLOGY

In vitro activity of essential oils extracted from plants used as spices against fluconazole-resistant and fluconazole-susceptible Candida spp.

(2008) Patrícia Pozzatti et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Valorisation of low quality edible oil with tomato peel waste

(2008) Amar Benakmoum et al.   FOOD CHEMISTRY

Effect of oregano (O. majorana × O. vulgare) on performance and antioxidative capacity of quails fed a diet rich in ω3 fatty acids

(2008) S. Handl et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Control of Neofabraea alba by plant volatile compounds and hot water

(2008) Fiorella Neri et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY