In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms

By Fei Lv, Hao Liang, Qipeng Yuan, Chunfang Li. 2011

610 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/e892460a1249b523866cd556e445b808d954b220

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. Sonam Chouhan
2. R. Meyer
3. S. Guleria
4. T. Mygind
5. K. Sharma
6. M. Hyldgaard
7. Abdo Hassoun
8. Ö. Çoban

In Plant Science

1. R. Meyer
2. S. Guleria
3. T. Mygind
4. K. Sharma
5. M. Hyldgaard
6. Abdo Hassoun
7. Ö. Çoban

Citations in the corpus

• Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “The antimicrobial action of phenolic compounds, such as thymol and carvacrol, are expected to cause structural and functional damages to the cytoplasmic membrane (Sikkema et al., 1995).”
• Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives (2017, background): “The structural integrity of cell membrane is disturbed by their accumulation, which can detrimentally influence the cell metabolism causing cell death [46,47].”