Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach

Study of the antioxidant mechanisms of Trolox and eugenol with 2,2′-azobis(2-amidinepropane)dihydrochloride using ultra-high performance liquid chromatography coupled with tandem mass spectrometry

(2011) Karim Bentayeb et al.   ANALYST

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

Synergistic Effects and Physiological Responses of Selected Bacterial Isolates from Animal Feed to Four Natural Antimicrobials and Two Antibiotics

(2011) DongLai Zhang et al.   Foodborne Pathogens and Disease

Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

(2011) Fatih Tornuk et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Chitosan Coating Enriched with Thyme Oil on Postharvest Quality and Shelf Life of Shiitake Mushroom (Lentinus edodes)

(2011) Tianjia Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions

(2010) Isabel Alegre et al.   FOOD MICROBIOLOGY

In vitro activity of eighteen essential oils and some major components against common postharvest fungal pathogens of fruit

(2010) S. Combrinck et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Controlled release of antifungal volatiles of thyme essential oil from β-cyclodextrin capsules

(2010) C. L. Del Toro-Sánchez et al.   JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY

Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes

(2010) Laura Sánchez-González et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Nutritional quality and safety of organic food. A review

(2009) Denis Lairon   Agronomy for Sustainable Development

Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds

(2009) Alicia Hambleton et al.   JOURNAL OF FOOD ENGINEERING

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

High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?

(2008) J.F. Ayala-Zavala et al.   JOURNAL OF FOOD SCIENCE

Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.)

(2008) Rosario M. Robles-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Film and pharmaceutical hard capsule formation properties of mungbean, waterchestnut, and sweet potato starches

(2007) Ho J. Bae et al.   FOOD CHEMISTRY