Food decay by spoilage fungi causes considerable economic losses and constitutes a
health risk for consumers due to the potential for fungi to produce mycotoxins. The …

5.10 Conclusions The present review demonstrates that EOs and their components have
many functional properties and exert their action in mammals as well as in other organisms …

Natural preservatives are being extensively investigated for their potential industrial
applications in foods and other products. In this work, an essential oil (Thymus daenensis) …

Bacillus genus exhibits antagonistic potential against a broad range of pathogenic fungi.
This study presents the antifungal potential of lipopeptides (LPs) produced by a novel strain …

The present investigation reports on the chemical composition of Cudrania tricuspidata fruit
essential oil (CTEO) and examines its possible antimicrobial mode of action against food …

The essential oil isolated from Turkish tarragon (Artemisia dracunculus) by hydrodistillation
was analyzed by GC-MS. Thirty compounds representing 99.5% of total oil were identified …

The inhibitory effects of five essential oils (thyme, sage, nutmeg, eucaptus and cassia)
against Alternaria alternata were tested at different concentrations (100–500ppm) in vitro …

Green huajiao, which is the ripe pericarp of the fruit of Zanthoxylum schinifolium Sieb. et
Zucc, is widely consumed in Asia as a spice. In this work, the chemical composition of the …

The aim of this study was to improve strawberry fruit storability by testing the effect of edible
coating with soy or wheat gluten protein as a carrier of thymol, which mainly presents in the …

The postharvest quality of strawberry (Fragaria ananassa Duch.) and tomato (Lycopersicon
esculentum L.) fruit was evaluated after treatment with eucalyptus (Ec: Eucalyptus globulus …