相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Antifungal efficacy of thymol, carvacrol, eugenol and menthol as alternative agents to control the growth of food-relevant fungi
S. Abbaszadeh et al.
JOURNAL DE MYCOLOGIE MEDICALE (2014)
Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis
Luis Alberto Ortega-Ramirez et al.
JOURNAL OF FOOD SCIENCE (2014)
Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
Maria V. Alvarez et al.
FRONTIERS IN MICROBIOLOGY (2014)
Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach
Jesus Fernando Ayala-Zavala et al.
FLAVOUR AND FRAGRANCE JOURNAL (2013)
Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage
Lubna Ahmed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Antifungal protection and antioxidant enhancement of table grapes treated with emulsions, vapors, and coatings of cinnamon leaf oil
B. G. Melgarejo-Flores et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)
The use of Citri-V™® - An antimicrobial citrus essential oil vapour for the control of Penicillium chrysogenum, Aspergillus niger and Alternaria alternata in vitro and on food
C. A. Phillips et al.
FOOD RESEARCH INTERNATIONAL (2012)
Enhancing Antioxidant Capacity and Reducing Decay of Chinese Bayberries by Essential Oils
Peng Jin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration
Sergio Benavides et al.
JOURNAL OF FOOD ENGINEERING (2012)
Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice
Manuel J. Giner et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat
F. Avila-Ramos et al.
POULTRY SCIENCE (2012)
CHEMICAL ANALYSIS AND ANTIMICROBIAL ACTIVITIES OF THE ESSENTIAL OILS OF SATUREJA THYMBRA L. AND THYMBRA SPICATA L. AND THEIR MAIN COMPONENTS
Tatjana Markovic et al.
ARCHIVES OF BIOLOGICAL SCIENCES (2011)
Dissection of genetic and environmental factors involved in tomato organoleptic quality
Paola Carli et al.
BMC PLANT BIOLOGY (2011)
Fungicidal activity of thymol and carvacrol by disrupting ergosterol biosynthesis and membrane integrity against Candida
A. Ahmad et al.
EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES (2011)
In vitro and in vivo activity of essential oil from dill (Anethum graveolens L.) against fungal spoilage of cherry tomatoes
Jun Tian et al.
FOOD CONTROL (2011)
Thymol and carvacrol: biotransformation and antifungal activity against the plant pathogenic fungi Colletotrichum acutatum and Botryodiplodia theobromae
Manuel A. Numpaque et al.
TROPICAL PLANT PATHOLOGY (2011)
Use of Essential Oils in Bioactive Edible Coatings
Laura Sanchez-Gonzalez et al.
FOOD ENGINEERING REVIEWS (2011)
Supercritical fluid extraction of oregano (Origanum vulgare) essentials oils: Anti-inflammatory properties based on cytokine response on THP-1 macrophages
A. Ocana-Fuentes et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage
A. Govaris et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System
J. Fernando Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2010)
Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium
G. Pose et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils
J. Fernando Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2009)
Control of Neofabraea alba by plant volatile compounds and hot water
Fiorella Neri et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2009)
Antifungal, phytotoxic and insecticidal properties of essential oil isolated from Turkish Origanum acutidens and its three components, carvacrol, thymol and p-cymene
Saban Kordali et al.
BIORESOURCE TECHNOLOGY (2008)
In vitro activity of essential oils extracted from plants used as spices against fluconazole-resistant and fluconazole-susceptible Candida spp.
Patricia Pozzatti et al.
CANADIAN JOURNAL OF MICROBIOLOGY (2008)
Valorisation of low quality edible oil with tomato peel waste
Amar Benakmoum et al.
FOOD CHEMISTRY (2008)
Effect of oregano (O-majorana x O-vulgare) on performance and antioxidative capacity of quails fed a diet rich in ω3 fatty acids
S. Handl et al.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION (2008)
Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in beta-cyclodextrin
J. Fernando Ayala-Zavala et al.
JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY (2008)
Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples
Maria A. Rojas-Graue et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)
In vitro dose-response of carvacrol, thymol, eugenol and trans-cinnamaldehyde and interaction of combinations for the antimicrobial activity against the pig gut flora
J. Michiels et al.
LIVESTOCK SCIENCE (2007)
Influence of carvacrol on survival of Botrytis cinerea inoculated in table grapes
Domingo Martinez-Romero et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Maintaining postharvest quality of fresh produce with volatile compounds
Nikos G. Tzortzakis
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)
Mechanisms and factors for edible oil oxidation
Eunok Choe et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)
Effect of monoterpenes on lipid composition and sclerotial development of Sclerotium cepivorum Berk.
E. I. Lucini et al.
JOURNAL OF PHYTOPATHOLOGY (2006)
Antifungal activity of Mexican oregano (Lippia berlandieri Shauer)
MC Portillo-Ruiz et al.
JOURNAL OF FOOD PROTECTION (2005)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Evaluation of five essential oils from aromatic plants of Cameroon for controlling food spoilage and mycotoxin producing fungi
J Nguefack et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
JF Ayala-Zavala et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Postharvest biological control of apple gray mold by Trichoderma harzianum Rifai formulated in an invert emulsion
YA Batta
CROP PROTECTION (2004)
Antimicrobial activity and chemical composition of the essential oil of Lippia graveolens from Guatemala
LR Salgueiro et al.
PLANTA MEDICA (2003)
A labeled affective magnitude (LAM) scale for assessing food liking/disliking
HG Schutz et al.
JOURNAL OF SENSORY STUDIES (2001)
GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum
DJ Daferera et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)