Related references
Note: Only part of the references are listed.Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens
Osman Kadir Topuz et al.
FOOD CHEMISTRY (2016)
Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E-coli
Roya Moghimi et al.
FOOD CHEMISTRY (2016)
Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80
Qiumin Ma et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Chemical composition and antibacterial activity of essential oils and major fractions of four Achillea species and their nanoemulsions against foodborne bacteria
Abdulrhman A. Almadiy et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
Kanika Bhargava et al.
FOOD MICROBIOLOGY (2015)
Effects of Zataria multiflora boiss essential oil, ultraviolet radiation and their combination on Listeria monocytogenes biofilm in a simulated industrial model
Hossein Tajik et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Evaluation of larvicidal activity of a nanoemulsion of Rosmarinus officinalis essential oil
Jonatas L. Duarte et al.
Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy (2015)
Evaluation of larvicidal activity of a nanoemulsion of Rosmarinus officinalis essential oil
Jonatas L. Duarte et al.
Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy (2015)
Essential Oils as Natural Food Antimicrobial Agents: A Review
Jess Vergis et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Effects of nisin on the antimicrobial activity of D-limonene and its nanoemulsion
Zijie Zhang et al.
FOOD CHEMISTRY (2014)
Nanodispersed eugenol has improved antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes in bovine milk
Bhavini Shah et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Physicochemical Properties and Antimicrobial Efficacy of Carvacrol Nanoemulsions Formed by Spontaneous Emulsification
Yuhua Chang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Zataria multiflora Boiss. (Shirazi thyme)-An ancient condiment with modern pharmaceutical uses
Hassan Sajed et al.
JOURNAL OF ETHNOPHARMACOLOGY (2013)
Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity
Vijayalakshmi Ghosh et al.
ULTRASONICS SONOCHEMISTRY (2013)
Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors
Yuhua Chang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion
Felix Ostertag et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2012)
Nanoemulsions versus microemulsions: terminology, differences, and similarities
David Julian McClements
SOFT MATTER (2012)
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
David Julian McClements et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments
Daniela S. Bernardi et al.
JOURNAL OF NANOBIOTECHNOLOGY (2011)
Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity
Seyyed Siavash Saei-Dehkordi et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
A review of current and emergent biofilm control strategies
Manuel Simoes et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Biofilm formation and food safety in food industries
Xianming Shi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E-coli and S-aureus
R. Becerril et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2007)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Microemulsions are highly effective anti-biofilm agents
ISI Al-Adham et al.
LETTERS IN APPLIED MICROBIOLOGY (2003)
Share Paper
