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The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere

Agnieszka Nowak, Danuta Kalemba, L. Krala, Małgorzata Piotrowska, Agata Czyżowska

Food Microbiology · 2012 · 64 citations · 21 references

DOI

Concepts

References

21

Antimicrobial herb and spice compounds in food

Mehrdad Tajkarimi, Salam A. Ibrahim, Dean O. Cliver · Food Control · 2010 · 1.4K citations

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Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

Richard A. Holley, Dhaval Patel · Food Microbiology · 2004 · 973 citations

, , +10

Meat spoilage during distribution

George‐John E. Nychas, Panos Skandamis, Chrysoula C. Tassou et al. · Meat Science · 2007 · 952 citations

, , +9

Potential antimicrobial uses of essential oils in food: is citrus the answer?

Katie Fisher · Trends in Food Science & Technology · 2007 · 627 citations

, , +11

Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms

Blaise Ouattara, R.E. Simard, Richard A. Holley et al. · International Journal of Food Microbiology · 1997 · 598 citations

, , +7