Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials
Top Cited Papers
- 1 August 2005
- journal article
- review article
- Published by Elsevier in Food Microbiology
- Vol. 22 (4) , 273-292
- https://doi.org/10.1016/j.fm.2004.08.006
Abstract
No abstract availableKeywords
This publication has 120 references indexed in Scilit:
- Composition and Antimicrobial Activity of the Essential Oils of Two Origanum SpeciesJournal of Agricultural and Food Chemistry, 2001
- Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosanInternational Journal of Food Microbiology, 2000
- Screening for Inhibitory Activity of Essential Oils on Selected Bacteria, Fungi and VirusesJournal of Essential Oil Research, 2000
- Antimicrobial activity of Pelargonium essential oils added to a quiche‐filling as a model food systemLetters in Applied Microbiology, 1998
- Factors Influencing the Microbial Quality of Cold‐Smoked Salmon StripsJournal of Food Science, 1998
- Determination of bacterial cell surface hydrophobicity of single cells in cultures and in wastewater in situFEMS Microbiology Letters, 1997
- Chemical Composition and Antimicrobial Activities of Two Aromatic Plants:Origanum majoranaL. andO. compactumBenth.Journal of Essential Oil Research, 1996
- Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°CJournal of Applied Bacteriology, 1995
- Supersusceptibility to hydrophobic antimicrobial agents and cell surface hydrophobicity in Branhamella catarrhalisFEMS Microbiology Letters, 1989
- SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND ITS DETERMINATION1Journal of Food Safety, 1988