Vanillin inhibits pathogenic and spoilage microorganisms in vitro and aerobic microbial growth in fresh-cut apples

By H. Rupasinghe, J. Boulter-Bitzer, Taehyun Ahn, J. Odumeru. 2006

140 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/bf1c97105e90ee7ba51a65ea43b9307ebb112fb4

How researchers see this paper

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In Food Science

1. R. Meyer
2. T. Mygind
3. M. Hyldgaard
4. Abdo Hassoun
5. Ö. Çoban

Citations in the corpus

• Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “Another phenylpropene, vanillin, inhibits a range of yeasts, molds, and bacteria (Fitzgerald et al., 2003, 2004, 2005; Rupasinghe et al., 2006).”