Response of Aspergillus niger Inoculated on Tomatoes Exposed to Vapor Phase Mustard Essential Oil for Short or Long Periods and Sensory Evaluation of Treated Tomatoes

Cellulose sulfate based film with slow-release antimicrobial properties prepared by incorporation of mustard essential oil and β-cyclodextrin

(2016) Guo Chen et al.   FOOD HYDROCOLLOIDS

Decay control in the postharvest system: Role of microbial and plant volatile organic compounds

(2016) Marta Mari et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Microcapsule preparation of allyl isothiocyanate and its application on mature green tomato preservation

(2015) Hua Wu et al.   FOOD CHEMISTRY

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

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

Inactivation ofSalmonella entericaserovar Typhimurium and Quality Maintenance of Cherry Tomatoes Treated with Gaseous Essential Oils

(2013) Juan Yun et al.   JOURNAL OF FOOD SCIENCE

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Efficacy of washing with hydrogen peroxide followed by aerosolized antimicrobials as a novel sanitizing process to inactivate Escherichia coli O157:H7 on baby spinach

(2011) Yaoxin Huang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films

(2011) Kuorwel K. Kuorwel et al.   JOURNAL OF FOOD SCIENCE

Antifungal Vapour-phase Activity of a Combination of Allyl Isothiocyanate and Ethyl Isothiocyanate Against Botrytis cinerea and Penicillium expansum Infection on Apples

(2011) Hua Wu et al.   JOURNAL OF PHYTOPATHOLOGY

Diffusion and sorption of allyl isothiocyanate in the process of fumigation of maize

(2011) Juliana L. Paes et al.   Revista Brasileira de Engenharia Agrícola e Ambiental

Thyme oil to control Alternaria alternata in vitro and in vivo as fumigant and contact treatments

(2010) Wu Feng et al.   FOOD CONTROL

Biological control of postharvest diseases of fruits and vegetables by microbial antagonists: A review

(2009) R.R. Sharma et al.   BIOLOGICAL CONTROL

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

(2009) P. Goñi et al.   FOOD CHEMISTRY