The potential application of plant essential oils as natural food preservatives in soft cheese

By A. Smith-Palmer, J. Stewart, L. Fyfe. 2001

523 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/b5d4aa9b9c1f756b432c5844b0772e84dfe13533

How researchers see this paper

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

In Biotechnology

In Food Science

In Plant Science

Citations in the corpus

Purified lignin: Nutritional and health impacts on farm animals—A review (2008, background): “Moreover, phenolic monomers, such as carvacrol and cinnemaldehyde, have been shown to be effective in fresh fruits and vegetables, rice, cheese and meat (Smid et al., 1996; Ultee et al., 2000; Skandamis and Nychas, 2001; Smith-Palmer et al., 2001; Roller and Seedhar, 2002).”
The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. (2008, background): “However, other studies have shown that milk proteins are limiting factors for 18 antimicrobial efficacy (Pol et al., 2001, Smith-Palmer et al., 2001, Devlieghere et al., 19 2004).”
Essential oils: their antibacterial properties and potential applications in foods--a review. (2004, background): “The level of fat in the cheese protected the bacterial cells to a different extent depending on which oil was used; clove oil was in fact more effective against S. enteritidis in full-fat than in lowfat cheese slurry (Smith-Palmer et al., 2001).”
Enzyme-assisted supercritical fluid extraction of phenolic antioxidants from pomegranate peel (2015, unknown): “In addition to diverse health benefits, antioxidant has been successfully used as food preservatives against lipid oxidation and toxin (aflatoxin) development [40].”
Food Preservation - A Biopreservative Approach (2007, background): “Smith-Palmer et al. (2001) found hydrophobic plant EOs were more effective against L. monocytogenes in low fat (16”
Control of Salmonella in foods by using essential oils: A review (2012, background): “In addition, interaction of terpenoid phenolics of PEOs with enzymatic substances might be a reason to limit the antimicrobial efficacy of the PEOs in food models (Pol, Mastwijk, Slump, Popa, & Smid, 2001; Smith-Palmer et al., 2001).”
Natural products as antimicrobial agents (2014, background): “Similarly, Smith-Palmer, Stewart, and Fyfe (2001) reported the inhibition of L. monocytogenes and S. Enteritidis in both low fat and full fat cheese in the presence of 1% clove, cinnamon, thyme, and bay oil.”