Plants of the genus Zingiber (Family Zingiberaceae) are widely used throughout the world
as food and medicinal plants. They represent very popular herbal remedies in various …

Food preservative additives are natural or synthetic substances which delay degradation in
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …

In this study, the antibacterial activity of cerium oxide nanoparticles on two Gram-negative
and three Gram-positive foodborne pathogens was investigated. CeO2 nanoparticles (CeO2 …

Quality deterioration of fresh or processed foods is a major challenge for the food industry
not only due to economic losses but also due to the risks associated with spoiled foods …

Cucurbita moschata Duchesne (Cucurbitaceae) is a plant food highly appreciated for the
content of nutrients and bioactive compounds, including polyphenols and carotenoids …

Salvia is one of the largest genera of the family Lamiaceae. It is widely distributed in the
temperate, subtropical, and tropical regions all over the world. Besides its ethnobotanical …

Plant extracts are a rich source of natural compounds with antimicrobial properties, which
are able to prevent, at some extent, the growth of foodborne pathogens. The aim of this study …

Highlights•Many spices and herbs have antimicrobial effects on plant and human
pathogens.•Active compounds of antimicrobials work in different and diverse ways to stop …

The effect of environmental variables on vitamin C degradation in the analysed plant and
vegetable juice samples was investigated. The study focused on samples from chives …

The growing concern on the antibiotic resistance spreading among bacteria has stimulated
the search for valuable alternatives from plant sources. This study dealt with the potential …