GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum.

By D. Daferera, B. N. Ziogas, M. Polissiou. Journal of Agricultural and Food Chemistry, 2000

697 citations recorded by the source corpus.

Subfields: Cell Biology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/16b7914d185622b49a2fef60e41a04f380eba164

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Cell Biology

1. S. Burt
2. R. Zare

In Food Science

1. Iraj Rasooli
2. S. Ibrahim
3. M. Tajkarimi
4. D. Cliver
5. V. Tripathi
6. S. Burt
7. K. Sharma
8. S. Walia

In Plant Science

1. Iraj Rasooli
2. S. Ibrahim
3. M. Tajkarimi
4. D. Cliver
5. V. Tripathi
6. S. Burt
7. T. Acamovic
8. K. Sharma

Citations in the corpus

• Study on the Potential Use of Essential Oils for Decay Control and Quality Preservation of Tabarzeh Table Grape (2010, background): “…antagonistic and/or synergistic relationship between total components available in essential oil could affect the antimicrobial activity of essential oils and even minor components or precursors of major components might affect essential oil properties (Daferera et al. 2000; Ultee et al. 2002).”
• Evaluation of Origanum vulgare essential oil as antimicrobial agent in sausage (2007, background): “Among several essential oils that may be useful as antimicrobial agents, oregano oil (Origanum vulgare) may have a great potential for industrial applications (2,7,9,10).”
• The effect of herbs and their associated essential oils on performance, dietary digestibility and gut microflora in chickens from 7 to 28 days of age (2007, background): “Oregano and thyme oils are usually composed of the monoterpenes thymol and carvacrol in varying proportions (Daferera et al., 2000).”
• ANTIFUNGAL EFFECT OF ESSENTIAL OILS ON IN VITRO GROWTH OF PATHOGENIC FUNGI (2008, background): “The essential oils and their constituents have been found effective as antifungal agent (Daferera et al., 2000; Sridhar et al., 2003).”
• Chemical composition, phytotoxic and antifungal activities of Pinus pinea essential oil (2012, background): “In addition, Daferera et al. (2000) reported that the fungitoxic activity of essential oils may have been due to formation of hydrogen bonds between the hydroxyl group of oil phenols and active sites of target enzymes.”
• Food Preservation - A Biopreservative Approach (2007, background): “Thyme, oregano and dictamus oils were fungitoxic and this may have been due to formation of hydrogen bonds between the hydroxyl group of oil phenolics and active sites of target enzymes (Daferera et al. 2000).”