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Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Francesca Patrignani, Lorenzo Siroli, Diana Isabella Serrazanetti, Fausto Gardini, Rosalba Lanciotti

Trends in Food Science & Technology · 2015 · 129 citations · 61 references

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61

Effect of Essential Oils on Pathogenic Bacteria

Filomena Nazzaro, Florinda Fratianni, Laura De Martino et al. · Pharmaceuticals · 2013 · 2K citations · Full text

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Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

M.S. BREWER · Comprehensive Reviews in Food Science and Food Safety · 2011 · 1.7K citations

Natural products as antimicrobial agents

Rabin Gyawali, Salam A. Ibrahim · Food Control · 2014 · 1.1K 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

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Antimicrobial food packaging in meat industry

S. Quintavalla, Loredana Vicini · Meat Science · 2002 · 911 citations

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