Natural products as antimicrobial agents

1,064 citations recorded by the source corpus.

How researchers see this paper

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

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications (2017, background): “Organic acids, enzymes, bacteriocins and plant-derived compounds and by-products, including essential oils, such as thymol or carvacrol, have been proposed for their antimicrobial performance [4].”
Current trends in natural preservatives for fresh sausage products (2015, background): “The other major reason, however, is because consumers in general are nowadays more aware of the safety of any additives to food and are demanding natural products (Gyawali & Ibrahim, 2014).”
Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms (2018, background): “Thus, there is a considerable concern among consumers regarding the risk of using synthetic additives for human health, that led to decrease the use of these chemicals in food preservation (Gyawali and Ibrahim, 2014; Caleja et al., 2016; Kalem et al., 2017).”