The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients.

By J. Gutiérrez, C. Barry-Ryan, P. Bourke. Journal of food microbiology, 2008

937 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/dfbe5e7eed03d9df0c20467fcaab8036e79baed3

How researchers see this paper

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

In Food Science

1. Hatice Zengin
2. A. Baysal
3. S. Ibrahim
4. R. Dhall
5. R. Meyer
6. F. Nazzaro
7. F. Fratianni
8. T. Mygind

In Plant Science

1. S. Ibrahim
2. R. Dhall
3. V. De Feo
4. Hatice Zengin
5. A. Baysal
6. R. Meyer
7. F. Nazzaro
8. F. Fratianni

Citations in the corpus

• Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, neutral): “Gutierrez et al. (2008) tested efficacy of essential oils in combinations using the same method, and found no synergy but only some additive effects when oregano was combined with rosemary and sage against B. cereus, while oregano in combination with thyme, marjoram or basil showed additive effects…”
• Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products (2019, background): “Moreover, microorganisms may be protected by the macromolecules such as fat and/or protein present in foods.([104]) On the other hand, the high concentration of essential oil may also affect the sensorial characteristics of food.”
• Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: efficacy and synergistic potential in minced beef. (2011, neutral): “monocytogenes grown in model media (Gutierrez et al., 2008).”
• Antimicrobial herb and spice compounds in food. (2010, background): “They demonstrate a wide range of antibacterial and antifungal properties with direct or synergistic effect in combination with other compounds (Almajano, Carbo, Lopez Jimenez, & Gordon, 2008; Graumann & Holley, 2008; Gutierrez et al., 2008a; Naidu, 2000a; Tolonen et al., 2004).”
• Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review (2013, background): “The application of EOs on foods is yet limited due to their impact on organoleptic food properties and their variable activity in foods due to interactions with food components (Gutierrez et al., 2008).”
• Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef (2015, background): “) and clove (Syzygium aromaticum) EOs are of much attention due to their high content and wide spectrum of phenolic compounds, antimicrobial and antioxidant properties, and potential for use in meat and meat products (Gutierrez et al. 2008; Barbosa et al. 2009; Gutierrez et al. 2009; Jayasena and Jo”