Concepedia

The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products

Sam Van Haute, Katleen Raes, Paul Van der Meeren, Imca Sampers

Food Control · 2016 · 173 citations · 59 references

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References

59

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 et al. · Journal of Applied Microbiology · 2001 · 2.4K citations

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Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

Morten Hyldgaard, Tina Mygind, Rikke Louise Meyer · Frontiers in Microbiology · 2012 · 2.1K citations · Full text

, , +16

Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri

C.F. Bagamboula, Mieke Uyttendaele, J Debevere · Food Microbiology · 2003 · 699 citations

, , +3

Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum

Shang‐Tzen Chang, Shang‐Tzen Chang, Pin-Fun Chen · Journal of Ethnopharmacology · 2001 · 513 citations

, , +11

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C

E. Chouliara, Andreas E. Karatapanis, Ioannis N. Savvaidis et al. · Food Microbiology · 2007 · 484 citations

, , +17