Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi.

By K. M. Soliman, R. Badeaa. Food and Chemical Toxicology, 2002

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Strategies to Prevent Mycotoxin Contamination of Food and Animal Feed: A Review (2006, background): “154 Juglal and coworkers have suggested that the inhibitory effects exerted by spices and herbs may rely at least in part on phenolic compounds such as coumarins and flavonoids.”
Fungitoxicity of the essential oil of Citrus sinensis on post-harvest pathogens (2006, background): “Soliman & Badeaa (2002) reported complete inhibition of Aspergillus flavus, A. parasiticus and A. ochraceus by the oils of thyme and cinnamon (<500 ppm), marigold (<2000 ppm), spearmint, basil (3000 ppm).”
Food Preservation - A Biopreservative Approach (2007, background): “Plants derived EOs are also known to possess antifungal activity (Soliman and Badeaa 2002), and generally they are more active against fungi than Gram-positive bacteria (Shelef 1983).”