Reduction of Salmonella enterica Contamination on Grape Tomatoes by Washing with Thyme Oil, Thymol, and Carvacrol as Compared with Chlorine Treatment

Spray Washing of Tomatoes with Chlorine Dioxide To Minimize Salmonella on Inoculated Fruit Surfaces and Cross-Contamination from Revolving Brushes

(2016) STEVEN PAO et al.   JOURNAL OF FOOD PROTECTION

Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content

(2009) Dereje Ashebir et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Moderate and High Doses of Sodium Hypochlorite, Neutral Electrolyzed Oxidizing Water, Peroxyacetic Acid, and Gaseous Chlorine Dioxide Did Not Affect the Nutritional and Sensory Qualities of Fresh-Cut Iceberg Lettuce (Lactuca sativa Var.capitataL.) after Washing

(2009) Isabelle Vandekinderen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

(2009) Francisco Artés et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs

(2008) Tzung-Hsun Tsai et al.   FOOD CHEMISTRY

The antibacterial mechanism of carvacrol and thymol againstEscherichia coli

(2008) J. Xu et al.   LETTERS IN APPLIED MICROBIOLOGY

Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

(2007) Rafael Llorach et al.   FOOD CHEMISTRY