articleTop 1% cited
Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges
Food Control · 2014 · Vol. 47 · pp. 381–391
Bhanu Prakash✉(Banaras Hindu University)Akash Kedia(Banaras Hindu University)Prashant Mishra(Banaras Hindu University)Nawal Kishore Dubey(Banaras Hindu University)
Essential Oils and Antimicrobial ActivityInsect Pest Control StrategiesPhytochemicals and Antioxidant ActivitiesPreservativeMycotoxinFood PreservativesFood scienceAflatoxinFood safetyShelf lifeAntimicrobialContaminationFood preservation
Funding
- Council of Scientific and Industrial Research, India
Citations
458
FWCI
43.02
field-weighted impact
References
112
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Citations per year
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Safety evaluation of butylated hydroxyanisole from the perspective of effects on forestomach and oesophageal squamous epithelium
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Antimicrobial herb and spice compounds in food
Food Control · 2010 · 1,363 citations
Preservative agents in foods Mode of action and microbial resistance mechanisms
International Journal of Food Microbiology · 1999 · 1,019 citations
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Journal of Clinical Pathology · 1995 · 8,764 citations
Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components
Frontiers in Microbiology · 2012 · 2,040 citations
Essential oils to control Alternaria alternata in vitro and in vivo
Food Control · 2006 · 306 citations
The Phenolic Hydroxyl Group of Carvacrol Is Essential for Action against the Food-Borne Pathogen <i>Bacillus cereus</i>
Applied and Environmental Microbiology · 2002 · 1,550 citations
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