Essential oils: extraction, bioactivities, and their uses for food preservation.

By Phakawat Tongnuanchan, S. Benjakul. Journal of Food Science, 2014

749 citations recorded by the source corpus.

Subfields: Biomaterials, Complementary and alternative medicine, Food Science

View Paper: https://www.semanticscholar.org/paper/678e6054691b2be52db04fd22e52ecfe0d2eecd4

How researchers see this paper

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

In Biomaterials

1. Abdo Hassoun
2. Ö. Çoban

In Complementary and alternative medicine

1. Abdo Hassoun
2. Ö. Çoban

In Food Science

1. Abdo Hassoun
2. Ö. Çoban

Citations in the corpus

• Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, background): “That is why gram positive 399 bacteria are slightly more susceptible to EOs than gram negative ones (Rodriguez-Garcia et 400 al., 2016; Tongnuanchan & Benjakul, 2014).”