The quality of food is highly affected by different types of biological, chemical, and physical contaminants. Microbial contaminations that are transferred through direct or indirect pathways such as through saliva, pest droppings, blood, or fecal matter affect the quality of food worldwide. Food can be spoiled by bacteria as well as fungus. The fungal microbes secrete toxins to intoxicate the food material rendering it unfit for consumption. The objective of the present review is to explore the application of essential oil (EO) as potent antifungal agent and thus good sources of food preservative. We have reviewed previously published papers on antimicrobial activity of EOs. The antimicrobial activity of these natural plant products has be...
This review addresses the recent advances of the application of essential oils (EOs) in in vitro sys...
Essential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hyd...
Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contaminat...
Many food products are perishable by nature and require protection from spoilage during their prepar...
New alternatives for food conservation and preservation are now emerging, as many studies have shown...
In the last few years, more and more studies on the biological properties of essential oils (EOs) es...
Essential oils (EOs) are secondary metabolites produced by aromatic and medicinal plants. These oils...
The use of plant extracts (e.g., essential oils and their active compounds) represents an interestin...
The use of plant extracts (e.g., essential oils and their active compounds) represents an interestin...
Background: Plant-derived Essential Oils (EOs) have shown remarkable antimicrobial activity against ...
This review addresses the recent advances of the application of essential oils (EOs) in in vitro sys...
This review addresses the recent advances of the application of essential oils (EOs) in in vitro sys...
The interest in using natural antimicrobials instead of chemical preservatives in food products has ...
With consumer awareness about food safety and quality, there is a high demand for the preservative (...
In the emerging demand of consumers for multi-drug resistance in foodborne pathogens for less proces...
This review addresses the recent advances of the application of essential oils (EOs) in in vitro sys...
Essential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hyd...
Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contaminat...
Many food products are perishable by nature and require protection from spoilage during their prepar...
New alternatives for food conservation and preservation are now emerging, as many studies have shown...
In the last few years, more and more studies on the biological properties of essential oils (EOs) es...
Essential oils (EOs) are secondary metabolites produced by aromatic and medicinal plants. These oils...
The use of plant extracts (e.g., essential oils and their active compounds) represents an interestin...
The use of plant extracts (e.g., essential oils and their active compounds) represents an interestin...
Background: Plant-derived Essential Oils (EOs) have shown remarkable antimicrobial activity against ...
This review addresses the recent advances of the application of essential oils (EOs) in in vitro sys...
This review addresses the recent advances of the application of essential oils (EOs) in in vitro sys...
The interest in using natural antimicrobials instead of chemical preservatives in food products has ...
With consumer awareness about food safety and quality, there is a high demand for the preservative (...
In the emerging demand of consumers for multi-drug resistance in foodborne pathogens for less proces...
This review addresses the recent advances of the application of essential oils (EOs) in in vitro sys...
Essential oils (EOs) are natural products obtained from aromatic plants. Steam distillation and hyd...
Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contaminat...