Improvement of Antifungal Activity Against Foodborne Molds <i>in Vitro</i> and on Bread by Combination of Cinnamaldehyde with Citral

Author:

Tan Jin-Ming,Hu Teng-Gen,Cui Rui,Wu Hong

Publisher

Elsevier BV

Reference37 articles.

1. The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli;M Cisarova;Food Control,2020

2. Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread;E Debonne;Lwt-Food Science and Technology,2018

3. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils;P J Delaquis;International Journal of Food Microbiology,2002

4. Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension;T Denardi-Souza;Journal of the Science of Food and Agriculture,2018

5. Effect of essential oils on Aspergillus spore germination, growth and mycotoxin production: a potential source of botanical food preservative;N Gemeda;Asian Pacific journal of tropical biomedicine,2014

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