SEARCH

SEARCH BY CITATION

References

  • Aggarwal KK, Khanuja SPS, Ahmad A, Kumar TRS, Gupta VK, Kumar S. 2002. Antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils of Mentha spicata and Anethum sowa. Flavour Frag J 17:5963.
  • Akgül A, Kivanç M. 1988. Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi. Int J Food Microbiol 6:2638.
  • Arcila-Lozano CC, Loarca-Pina G, Lecona-Uribe S, De Mejia EG. 2004. Oregano: properties, composition and biological activity. Arch Latinoam Nutr 54:10011.
  • Artés F, Gómez P, Artés-Hernández F, Aguayo E, Escalona V. 2007. Improved strategies for keeping overall quality of fresh-cut produce. Acta Hort (ISHS) 746:24558.
  • Ayala-Zavala JF, Del-Toro-Sanchez L, Alvarez-Parrilla E, Gonzalez-Aguilar GA. 2008a. High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems? J Food Sci 73:R41R7.
  • Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, Gonzalez-Aguilar GA, Alvarez-Parrilla E, Martin-Belloso O. 2008b. Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol 226:104755.
  • Ayala-Zavala JF, Soto-Valdez H, Gonzalaz-Leon A, Alvarez-Parrilla E, Martin-Belloso O, Gonzalez-Aguilar GA. 2008c. Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin. J Incl Phenom Macro 60:35968.
  • Baranauskiene R, Venskutonis PR, Demyttenaere JCR. 2005. Sensory and instrumental evaluation of sweet marjoram (Origanum majorana L.) aroma. Flavour Frag J 20:492500.
  • Baranauskiene R, Venskutonis PR, Dewettinck K, Verhe R. 2006. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices. Food Res Int 39:41325.
  • Beaulieu JC, Lea JM. 2003. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP. Postharvest Biol Technol 30:1528.
  • Beaulieu JC, Lancaster VA. 2007. Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe. J Agric Food Chem 55:950313.
  • Benkeblia N. 2004. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensm Wiss Technol 37:2638.
  • Berger RG. 2007. Flavours and fragrances, chemistry, bioprocessing and sustainability Berlin: Springer. 648 p.
  • Braca A, Siciliano T, D’Arrigo M, Germano MP. 2008. Chemical composition and antimicrobial activity of Momordica charantia seed essential oil. Fitoterapia 79:1235.
  • Brecht JK. 2006. Shelf-life limiting quality factors in fresh-cut (sliced) tomatoes: anti-ethylene treatment and maturity & variety selection to ensure quality retention. Oral Presentation on the 2006 Tomato Breeders Round Table & Tomato Quality Workshop Tampa, Fla.: University of Florida.
  • Burt S. 2004. Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol 94:22353.
  • Busta FF, Suslow TV, Parish ME, Beuchat LR, Farber JN, Garrett EH, Harris LJ. 2003. The use of indicators and surrogate microorganisms for the evaluation of pathogens in fresh and fresh-cut produce. Compreh Rev Food Sci Food Safety 2:17985.
  • CFSAN/FDA. 2006. Food additives list. Silver Spring , Md. : Food and Drug Agency–Center for Food Safety and Applied Nutrition. Available from: http://www.fda.gov. Accessed Jun 17, 2008.
  • Chang ST, Chen PF, Chang SC. 2001. Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum. J Ethnopharmacol 77:1237.
  • Chang HT, Cheng YH, Wu CL, Chang ST, Chang TT, Su YC. 2008. Antifungal activity of essential oil and its constituents from Calocedrus macrolepis var. formosana Florin leaf against plant pathogenic fungi. Bioresour Technol 99:626670.
  • Charai M, Mosaddak M, Faid M. 1996. Chemical composition and antimicrobial activities of two aromatic plants: Origanum majorana L. and O. compactum Benth. J Essent Oil Res 8:65764.
  • Chaumont JP, Léger D. 1992. Elimination of allergenic moulds in dwellings. Antifungal properties of vapours of essential oil of Geranium Bourbon, citronellol, geraniol and citral. Ann Pharm Fr 50:15666.
  • Chung I, Kwon SH, Shim ST, Kyung KH. 2007. Synergistic antiyeast activity of garlic oil and allyl alcohol derived from alliin in garlic. J Food Sci 72:M437M40.
  • Demo MS, De Las Mercedes Oliva M. 2009. Antimicrobial activity of medicinal plants from South America. In: Botanical medicine in clinical practice. Oxfordshire , U.K. : CABI. p 15263.
  • Edris AE, Farrag ES. 2003. Antifungal activity of peppermint and sweet basil essential oils and their major aroma constituents on some plant pathogenic fungi from the vapor phase. Nahrung 47:11721.
  • Elgayyar M, Draughon FA, Golden DA, Mount JR. 2001. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J Food Protect 64:101924.
  • Farrell KT. 1998. Spices, condiments and seasonings. Gaithersburg , Md. : Aspen Publishers Inc. 414 p.
  • Fisher K, Phillips C. 2008. Potential antimicrobial uses of essential oils in food: is citrus the answer? Trends Food Sci Technol 19:15664.
  • Forney CF. 2008. Flavour loss during postharvest handling and marketing of fresh-cut produce. Stewart Postharvest Rev 4:110.
  • Frazier WC, Westhoff DC. 1993. Microbiología de los alimentos. Zaragoza , Spain : Acribia.
  • Gahagan M. 2008. The essential oil database. Available from: http://www.chamomile.co.uk/. Accessed 2008 Jan 7.
  • Garrett EH, Gorny JR, Beuchat LR, Farber JN, Harris LJ, Parish ME, Suslow TV, Busta FF. 2003. Microbiological safety of fresh and fresh-cut produce: description of the situation and economic impact. Compreh Rev Food Sci Food Safety 2:1337.
  • Guillen F, Zapata PJ, Martinez-Romero D, Castillo S, Serrano M, Valero D. 2007. Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds. J Food Sci 72:S185S90.
  • Gutierrez J, Barry-Ryan C, Bourke R. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124:917.
  • Gutierrez G, Bourke P, Lonchampa J, Barry-Ryan C. 2009. Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables. Inn Food Sci Emerg Technol 10:195202.
  • Guynot ME, Ramos AJ, Seto L, Purroy P, Sanchis V, Marin S. 2003. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J Appl Microbiol 94:8939.
  • Ha HKP, Maridable J, Gaspillo P, Hasika M, Malaluan R, Kawasaki J. 2008. Essential oil from lemongrass extracted by supercritical carbon dioxide and steam distillation. Philipp Agric Sci 91:3641.
  • Hammer KA, Carson CF, Riley TV. 1999. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 86:98590.
  • Jugl-Chizzola M, Ungerhofer E, Gabler C, Hagmuller W, Chizzola R, Zitterl-Eglseer K, Franz C. 2006. Testing of the palatability of Thymus vulgaris L. and Origanum vulgare L. as flavouring feed additive for weaner pigs on the basis of a choice experiment. Berl Munch Tierarztl 119:23843.
  • Kader AA. 2008. Flavor quality of fruits and vegetables. J Sci Food Agric 88:18638.
  • Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni ME, Gardini F. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends Food Sci Technol 15:2018.
  • Lee SJ, Umano K, Shibamoto T, Lee KG. 2005. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chem 91:1317.
  • Marino M, Bersani C, Comi G. 1999. Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method. J Food Protect 62:101723.
  • Marino M, Bersani C, Comi G. 2001. Impedance measurements to study the antimicrobial activity of essential oils from Lamiacea and Compositae. J Food Microbiol 67:18795.
  • Martinez I, Ares G, Lema P. 2008. Influence of cut and packaging film on sensory quality of fresh-cut butterhead lettuce (Lactuca sativa L., CV. Wang). J Food Qual 31:4866.
  • Mukherjee M, Datta AK. 2007. The basils: a review. Plant Arch 7:47383.
  • Novak I, Zambori-Nemeth E, Horvath H, Seregely Z, Kaffka K. 2003. Study of essential oil components in different Origanum species by GC and sensory analysis. Acta Aliment Hung 32:14150.
  • Opalchenova G, Obreshkova D. 2003. Comparative studies on the activity of basil—an essential oil from Ocimum basilicum L.—against multidrug resistant clinical isolates of the genera Staphylococcus, Enterococcus and Pseudomonas by using different test methods. J Microbiol Meth 54:10510.
  • Park S, Kodihalli I, Zhao YY. 2005. Nutritional, sensory, and physicochemical properties of vitamin E- and mineral-fortified fresh-cut apples by use of vacuum impregnation. J Food Sci 70:S593S9.
  • Pollack S. 2001. Consumer demand for fruit and vegetables: the US example. In: The changing structure of global food consumption and trade. U.S. Dept. of Agriculture, Economic Resource Service . p 4954.
  • Ponce AG, Del Valle C, Roura SI. 2004. Shelf life of leafy vegetables treated with natural essential oils. J Food Sci 69:M50M6.
  • Ravi R, Prakash M, Bhat KK. 2007. Aroma characterization of coriander (Coriandrum sativum L.) oil samples. Eur Food Res Technol 225:36774.
  • Raybaudi-Massilia RM, Rojas-Graü MA, Mosqueda-Melgar J, Martín-Belloso O. 2008. Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. J Food Protect 71:115061.
  • Rico D, Martin-Diana AB, Barat JM, Barry-Ryan C. 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci Technol 18:37386.
  • Rojas-Graü MA, Raybaudi-Massilia RM, Soliva-Fortuny RC, Avena-Bustillos RJ, McHugh TH, Martín-Belloso O. 2007. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biol Technol 45:25464.
  • Roller S, Lusengo J. 1997. Developments in natural food preservatives. Agro Food Ind Hi Technol 8:225.
  • Ross ZM, O’Gara EA, Hill DJ, Sleightholme HV, Maslin DJ. 2001. Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. Appl Environ Microbiol 67:47580.
  • Rozin E, Rozin P. 1981. Culinary themes and variations: traditional seasoning practices both a sense of familiarity and a source of variety. Nat Hist 90:614.
  • Sanford KA, Johnston EM, Porter JL, Lowe J, Oxby DM. 2008. Dietitians’ attitudes, perceptions, and usage patterns for fresh-cut fruit and vegetables. Can J Diet Pract Res 69:713.
  • Senhaji O, Faid M, Kalalou I. 2007. Inactivation of Escherichia coli O157:H7 by essential oil from Cinnamomum zeylanicum. Braz J Infect Dis 11:2346.
  • Sherman PW, Billing J. 1999. Darwinian gastronomy: why we use spices, spices taste good because they are good for us. BioScience 49:45363.
  • Toivonen PMA, Brummell DA. 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol Technol 48:114.
  • Tripathi P, Dubey NK. 2003. Exploitation of natural products as an alternative strategy to control postharvest fungal rotting of fruit and vegetables. Postharvest Biol Technol 32:23545.
  • Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J, Perez-Alvarez JA. 2007. Chemical composition of the essential oils obtained from some spices widely used in Mediterranean region. Acta Chim Slov 54:9216.
  • Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J, Perez-Alvarez JA. 2008. Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. Int J Food Sci Technol 43:52631.
  • Wang C. 2006. The use of essential oils as natural preservatives for berry fruits. Hortscience 41:10423.
  • Whipps JM, Hand P, Pink DAC, Bending GD. 2008. Human pathogens and the phyllosphere. In: Advances in applied microbiology. Burlington , Mass. : Academic Press. p 183209.
  • Zeller A, Rychlik M. 2007. Impact of estragole and other odorants on the flavour of anise and tarragon. Flavour Frag J 22:10513.
  • Zhou F, Ji BP, Zhang H, Jiang H, Yang ZW, Li JJ, Li JH, Yan WJ. 2007. The antibacterial effect of cinnamaldehyde, thymol, carvacrol and their combinations against the foodborne pathogen Salmonella typhimurium. J Food Safety 27:12433.