The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes

References

Page 1

	Year	Citations
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol R.J.W. Lambert, Panagiotis Skandamis, Peter J. Coote, Journal of Applied Microbiology	2001	2.4K
Review of antimicrobial food packaging Paola Appendini, Joseph H. Hotchkiss Innovative Food Science & Emerging Technologies Antimicrobial PackagingFood PackagingActive PackagingAntimicrobial Food PackagingFood Control	2002	1.6K
The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen <i>Bacillus cereus</i> A. Ultee, M.H.J. Bennik, Roy Moezelaar Applied and Environmental Microbiology	2002	1.5K
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables Francisco A. Tómas‐Barberán, Juan Carlos Espı́n Journal of the Science of Food and Agriculture Food ChemistryNutritionRelated EnzymesPhenolic CompoundsFood Bioactive Compound	2001	1.3K
Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods Gianni Sacchetti, Silvia Maietti, Mariavittoria Muzzoli, Food Chemistry Food ChemistryFood Bioactive CompoundChemical CompositionDifferent OriginEssential Oils	2004	1.2K
Use of different methods for testing antioxidative activity of oregano essential oil Tea Kulišić, Ani Radonić, Višnja Katalinić, Food Chemistry AllergyMedicineAntioxidative ActivityPhytochemicalOregano Essential Oil	2003	1K
Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials Richard A. Holley, Dhaval Patel Food Microbiology Perishable FoodsSmoke AntimicrobialsShelf LifeFood SpoilageAgricultural Economics	2004	973
Antimicrobial food packaging in meat industry S. Quintavalla, Loredana Vicini Meat Science Antimicrobial PackagingMeat PackagingFood PackagingMeat IndustryActive Packaging	2002	911
Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties Seung‐Joo Lee, K. UMANO, Takayuki Shibamoto, Food Chemistry Thymus Vulgaris L.Chemical CompositionToxicologyPhytochemicalOcimum Basilicum L.	2004	872
Quality measurement of fruits and vegetables Judith A. Abbott Postharvest Biology and Technology NutritionSustainable AgricultureAgricultural EconomicsPublic HealthFood Quality	1999	806

Page 1