Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases

Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

(2017) Hoda S. El-Sayed et al.   FOOD CHEMISTRY

Antifungal activity of Michelia alba oil in the vapor phase and the synergistic effect of major essential oil components against Aspergillus flavus on brown rice

(2017) Sumethee Songsamoe et al.   FOOD CONTROL

Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

(2017) Lucrezia Cosmai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical, antimicrobial and antibiofilm properties of Zataria multiflora Boiss essential oil nanoemulsion

(2017) Nasim Shahabi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability Enhancement of Ocimum Sanctum Linn. Essential Oils Using Stearic Acid in Aluminum Carboxymethyl Cellulose Film-Coated Gelatin Microcapsules

(2017) Pakamon Chitprasert et al.   JOURNAL OF FOOD SCIENCE

Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems

(2017) Valentina Trinetta et al.   JOURNAL OF FOOD SCIENCE

The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life

(2017) Adriana C. Guerreiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The antioxidant, antibacterial, antibiofilm activity of essential oil from Citrus medica L. var. sarcodactylis and its nanoemulsion

(2017) Zaixiang Lou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of eugenol molecules by β-cyclodextrine as a thermal protection method of antibacterial action

(2017) R. Piletti et al.   Materials Science & Engineering C-Materials for Biological Applications

Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

(2016) Natália Martins et al.   FOOD CHEMISTRY

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

(2016) Guilherme da Silva Dannenberg et al.   Innovative Food Science & Emerging Technologies

Antimicrobial eugenol nanoemulsion prepared by gum arabic and lecithin and evaluation of drying technologies

(2016) Qiaobin Hu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect ofMentha spicataL. andMentha aquaticaL. essential oils on the microbiological properties of fermented dairy product, kashk

(2016) Leila Golestan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antimicrobial effect of anUndaria pinnatifidacomposite film containing vanillin againstEscherichia coliand its application in the packaging of smoked chicken breast

(2016) Hyun-Ju Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation ofNigella sativaseeds oil containing thymoquinone by spray-drying for functional yogurt production

(2016) Abdol-Samad Abedi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antimicrobial activity of eucalyptus essential oil againstPseudomonas in vitroand potential application in refrigerated storage of pork meat

(2016) Hao Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antimicrobial effects of six Algerian propolis extracts

(2016) Yasmina Mokhtaria Boufadi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antimicrobial and antibiofilm activities of procyanidins extracted from laurel wood against a selection of foodborne microorganisms

(2016) Alfonso Alejo-Armijo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Edible film incorporated with chitosan andArtemisia annuaoil nanoliposomes for inactivation ofEscherichia coliO157:H7 on cherry tomato

(2016) Haiying Cui et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

(2016) Dawei Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic constituents, antioxidant, antimicrobial and anti-proliferative activities of different endemic Italian varieties of garlic ( Allium sativum L.)

(2016) Florinda Fratianni et al.   Journal of Functional Foods

Essential oils as antimicrobials in food systems – A review

(2015) Juliany Rivera Calo et al.   FOOD CONTROL

Assessment of chemically characterisedRosmarinus officinalisL. essential oil and its major compounds as plant-based preservative in food system based on their efficacy against food-borne moulds and aflatoxin secretion and as antioxidant

(2015) Bhanu Prakash et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of phenolic profiles and antioxidant potentials of the leaves and seeds of Thai holy and sweet basils

(2015) Yixiao Shen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antifungal activity of five different essential oils in vapour phase for the control ofColletotrichum gloeosporioidesandLasiodiplodia theobromae in vitroand on mango

(2015) Anand Babu Perumal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of lemongrass oil in vapour phase for the effective control of anthracnose of ‘Sekaki’ papaya

(2015) A. Ali et al.   JOURNAL OF APPLIED MICROBIOLOGY

Chemical composition, antibacterial and antioxidant activity of the essential oils ofMetaplexis japonicaand their antibacterial components

(2014) Da Cheng Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage

(2013) Vijayalakshmi Ghosh et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

In VitroAntibacterial Activity of Essential Oils againstStreptococcus pyogenes

(2013) Julien Sfeir et al.   Evidence-based Complementary and Alternative Medicine

Essential oil of Algerian rose-scented geranium (Pelargonium graveolens): Chemical composition and antimicrobial activity against food spoilage pathogens

(2013) Mohamed Nadjib Boukhatem et al.   FOOD CONTROL

Antibacterial activity of essential oils and their active components from Thai spices against foodborne pathogens

(2013) Phanida Phanthong et al.   SCIENCEASIA

Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis)

(2012) Payap Masniyom et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterisation of physical, chemical and antimicrobial properties of allicin-chitosan complexes

(2012) Tantawan Pirak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Role of Diallyl Sulfides and Dipropyl Sulfides in theIn VitroAntimicrobial Activity of the Essential Oil of Garlic,Allium sativumL., and Leek,Allium porrumL.

(2012) Sergio Casella et al.   PHYTOTHERAPY RESEARCH

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

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Antimicrobial properties of allium species

(2011) Kyu Hang Kyung   CURRENT OPINION IN BIOTECHNOLOGY

Physicochemical and release characterisation of garlic oil-β-cyclodextrin inclusion complexes

(2011) Jing Wang et al.   FOOD CHEMISTRY

Antimicrobial potential and chemical composition of Mentha piperita oil in liquid and vapour phase against food spoiling microorganisms

(2011) Amit Kumar Tyagi et al.   FOOD CONTROL

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

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

Ocimum sanctum essential oil and its active principles exert their antifungal activity by disrupting ergosterol biosynthesis and membrane integrity

(2010) Amber Khan et al.   RESEARCH IN MICROBIOLOGY

Antibacterial Potential of Garlic-Derived Allicin and Its Cancellation by Sulfhydryl Compounds

(2009) Hiroyuki FUJISAWA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial

(2009) Ashok Kumar et al.   FOOD AND CHEMICAL TOXICOLOGY

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

(2009) P. Goñi et al.   FOOD CHEMISTRY

Chemical composition and inhibitory effect of essential oil and organic extracts ofCestrum nocturnumL. on food-borne pathogens

(2009) Sharif M. Al-Reza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives (Allium schoenoprasum)

(2008) Pongsak RATTANACHAIKUNSOPON et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria

(2008) Lenka Nedorostova et al.   FOOD CONTROL

Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet

(2008) Manuel Viuda-Martos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY