Chemical composition and antioxidant properties ofLaurus nobilisL. andMyrtus communisL. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation

Mechanism of Bacterial Inactivation by (+)-Limonene and Its Potential Use in Food Preservation Combined Processes

(2013) Laura Espina et al.   PLoS One

Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat

(2012) Laura Espina et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New insights in mechanisms of bacterial inactivation by carvacrol

(2012) A. Ait-Ouazzou et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Evaluation of the chemical composition and antimicrobial activity of Mentha pulegium, Juniperus phoenicea, and Cyperus longus essential oils from Morocco

(2011) Abdenour Ait-Ouazzou et al.   FOOD RESEARCH INTERNATIONAL

The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation

(2011) Abdenour Ait-Ouazzou et al.   Innovative Food Science & Emerging Technologies

Insecticidal activities of essential oils from leaves of Laurus nobilis L. from Tunisia, Algeria and Morocco, and comparative chemical composition

(2011) Jouda Mediouni Ben Jemâa et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco

(2011) Abdenour Ait-Ouazzou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of antioxidant activities of various extracts and essential oil compositions of Thymus praecox subsp. skorpilii var. skorpilii

(2010) Tevfik Ozen et al.   FOOD CHEMISTRY

Antimicrobial herb and spice compounds in food

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

Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

(2010) Laura Espina et al.   FOOD CONTROL

Essential Oil of Myrtus communis L. as a Potential Antioxidant and Antimutagenic Agents

(2010) Neda Mimica-Dukić et al.   MOLECULES

Essential oil and by-products of distillation of bay leaves (Laurus nobilis L.) from Argentina

(2009) P. Di Leo Lira et al.   INDUSTRIAL CROPS AND PRODUCTS

Contemporary strategies in combating microbial contamination in food chain

(2009) Andreja Rajkovic et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation ofEscherichia coliby citral

(2009) M. Somolinos et al.   JOURNAL OF APPLIED MICROBIOLOGY

Evolution of the Yields and Composition of Essential Oil from Portuguese Myrtle (Myrtus comunis L.) through the Vegetative Cycle

(2009) Paula Pereira et al.   MOLECULES

Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma

(2009) Jason Wan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert-Butyl Hydroquinone

(2008) M. Somolinos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition

(2008) Cielo Char et al.   FOOD CONTROL

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY