Growth inhibition and morphological alterations of Fusarium verticillioides by cinnamon oil and cinnamaldehyde

By F. Xing, Hu Huijuan, J. N. Selvaraj, Zhao Yueju, Zhou Lu, Xiao Liu, Yang Liu. 2014

139 citations recorded by the source corpus.

Subfields: Cell Biology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/fa4dd82c90aec11ffdcd58320377d4066dda4c6b

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. A. Chiralt
2. C. González-Martínez

In Plant Science

1. C. González-Martínez
2. A. Chiralt

Citations in the corpus

• Poly(lactic) acid (PLA) and starch bilayer films, containing cinnamaldehyde, obtained by compression moulding (2017, background): “In this sense, cinnamaldehyde (CIN), one of the major constituents of cinnamon bark oil (~ 60-90%) is a good option, since it has been classified as GRAS (Generally Recognized As Safe) by the FDA and it possess high antibacterial, antifungal, antiinflammatory and antioxidant activity [15]; [16]; [17”