Fresh preservation of alfalfa sprouts and mushroom slices by soaking with thymol and resveratrol solutions

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

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Essential oils as antimicrobials in food systems – A review

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Similar Reduction of Salmonella enterica Typhimurium on Grape Tomatoes and Its Cross-Contamination in Wash Water by Washing with Natural Antimicrobials as Compared with Chlorine Treatment

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Resveratrol Biosynthesis: Plant Metabolic Engineering for Nutritional Improvement of Food

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Essential oils from aromatic herbs as antimicrobial agents

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In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms

(2011) Fei Lv et al.   FOOD RESEARCH INTERNATIONAL

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Antimicrobial activity and effects of resveratrol on human pathogenic bacteria

(2010) Luísa Paulo et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Application of Natural Antimicrobials for Food Preservation

(2009) Brijesh K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments

(2008) M. Abadias et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The antibacterial mechanism of carvacrol and thymol againstEscherichia coli

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