Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation

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 · 2K citations · Full text

Food Preservation, Food Chemistry, Essential Oil Constituents +17

Global food losses and food waste

Jenny Gustavsson · 2011 · 1.3K citations

Food Loss, Food Sustainability, Food Systems +7

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

Marianna Annunziata, Mariarenata Sessa, Giovanna Ferrari · LWT · 2011 · 827 citations

Food Chemistry, Chemical Engineering, Micro-encapsulation +7

The potential application of plant essential oils as natural food preservatives in soft cheese

Alison Smith-Palmer, John M. Stewart, Lorna Fyfe · Food Microbiology · 2001 · 466 citations

Soft Cheese, Food Analysis, Natural Food Preservatives +8

Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester

Takao Koeduka, Eyal Fridman, David R. Gang et al. · Proceedings of the National Academy of Sciences · 2006 · 402 citations · Full text

Phytoalexin, Medicinal Chemistry, Biosynthesis +13