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

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

Trachyspermum ammi L. essential oil as plant based preservative in food system

(2015) Akash Kedia et al.   INDUSTRIAL CROPS AND PRODUCTS

In vitro activity of the Brazil nut (Bertholletia excelsa H.B.K.) oil in aflatoxigenic strains of Aspergillus parasiticus

(2014) Maristela Martins et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products

(2013) Pedro M. Oliveira et al.   FOOD MICROBIOLOGY

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

Pseudomonas aeruginosa cells adapted to Rosmarinus officinalis L. essential oil and 1,8-cineole acquire no direct and cross protection in a meat-based broth

(2012) Nelson Justino Gomes Neto et al.   FOOD RESEARCH INTERNATIONAL

Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system

(2012) Bhanu Prakash et al.   FOOD RESEARCH INTERNATIONAL

How Peroxisomes Affect Aflatoxin Biosynthesis in Aspergillus Flavus

(2012) Massimo Reverberi et al.   PLoS One

Chemical composition and antimicrobial activity of the essential oil of Rosemary

(2011) Yang Jiang et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

The control of Aspergillus flavus with Cinnamomum jensenianum Hand.-Mazz essential oil and its potential use as a food preservative

(2011) Jun Tian et al.   FOOD CHEMISTRY

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

Chemical composition of Ocimum basilicum L. essential oil and its efficacy as a preservative against fungal and aflatoxin contamination of dry fruits

(2011) Ashok Kumar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Efficacy of chemically characterized Ocimum gratissimum L. essential oil as an antioxidant and a safe plant based antimicrobial against fungal and aflatoxin B1 contamination of spices

(2010) Bhanu Prakash et al.   FOOD RESEARCH INTERNATIONAL

Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity

(2010) Bhanu Prakash et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficacy of extract and essential oil of Lantana indica Roxb. against food contaminating moulds and aflatoxin B1 production

(2010) Ashok Kumar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical composition and antioxidant activities of the essential oil and methanol extracts of Psammogeton canescens

(2009) Mohammad Bagher Gholivand et al.   FOOD AND CHEMICAL TOXICOLOGY

Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus

(2009) Juliana H.C. Nogueira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mechanistic role of ergosterol in membrane rigidity and cycloheximide resistance in Saccharomyces cerevisiae

(2008) Fumiyoshi Abe et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Screening of Argentine plant extracts: Impact on growth parameters and aflatoxin B1 accumulation by Aspergillus section Flavi

(2007) R BLUMA   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY