Synergistic properties of mustard and cinnamon essential oils for the inactivation of foodborne moulds in vitro and on Spanish bread

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

Agriculture, Food Science, Microbiology +16

Solid- and Vapor-Phase Antimicrobial Activities of Six Essential Oils:  Susceptibility of Selected Foodborne Bacterial and Fungal Strains

P. López, Cristina Martorell Sánchez, Ramón Batlle · Journal of Agricultural and Food Chemistry · 2005 · 669 citations

Life Sciences, Microbiology, Antimicrobial Resistance +11

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

Pilar Goñi, P. López, Cristina Martorell Sánchez et al. · Food Chemistry · 2009 · 575 citations

Life Sciences, Microbiology, Antimicrobial Resistance +5

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil

Per Væggemose Nielsen, Rodrigo Ríos · International Journal of Food Microbiology · 2000 · 442 citations

Life Sciences, Food Science, Microbiology +17

Synergistic properties of the terpenoids aromadendrene and 1,8-cineole from the essential oil of Eucalyptus globulus against antibiotic-susceptible and antibiotic-resistant pathogens

Sri Mulyaningsih, Frank Sporer, Stefan Zimmermann et al. · Phytomedicine · 2010 · 394 citations

Life Sciences, Pharmacology, Antimicrobial Resistance +16