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Quorum sensing inhibitors: An overview

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A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

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Impact of Polyphenols and Polyphenol-Rich Dietary Sources on Gut Microbiota Composition

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Aromatic plants as a source of bioactive compounds

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Plant-Derived Natural Products as Sources of Anti-Quorum Sensing Compounds

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The Use of Plant Antimicrobial Compounds for Food Preservation

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Quorum Sensing and Phytochemicals

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The relationship between phenolic compounds from diet and microbiota: impact on human health

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Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

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Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom

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Use of herbs, spices and their bioactive compounds in active food packaging

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Plant food extracts and phytochemicals: Their role as Quorum Sensing Inhibitors

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Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing

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Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

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Novel Technologies in Food Science

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Handbook of Natural Antimicrobials for Food Safety and Quality

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Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

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Evaluation of Natural Compounds of Plant Origin for Inactivation of Enteric Viruses

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Plant extracts as antimicrobials in food products

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Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants

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In-vitro antibacterial activity of plant based phenolic compounds for food safety and preservation

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Plant antimicrobials in food applications: Minireview

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Lactic acid bacteria in dried vegetables and spices

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Application of phytochemical extracts and essential oils in food products: A review

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Indian Meal Moth ( Plodia Interpunctella )–Resistant Food Packaging Film Development Using Microencapsulated Cinnamon Oil

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Effects of different cooking methods on the bioactivities of some spices

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Herbs, spices and their active components as natural antimicrobials in foods

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Plant Extracts as Natural Antifungals: Alternative Strategies for Mold Control in Foods

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New insights of the application of water or ethanol-water plant extract rich in active compounds in food

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Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

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Application of natural antimicrobials in food preservation: Recent views

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Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review

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Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

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Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

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Active food packaging films with synergistic antimicrobial activity

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Recent innovations of ultrasound green technology in herbal phytochemistry: A review

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Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential

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Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

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Natural Polyphenols for the Preservation of Meat and Dairy Products

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The Influence of Ripeness on the Phenolic Content, Antioxidant and Antimicrobial Activities of Pumpkins (Cucurbita moschata Duchesne)

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Innovative uses of aromatic plants as natural supplements in nutrition

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Review controlling Listeria monocytogenes in ready-to-eat meat and poultry products: An overview of outbreaks, current legislations, challenges, and future prospects

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Antimicrobial and Antibiofilm Activities of Essential Oils against Escherichia coli O157:H7 and Methicillin-Resistant Staphylococcus aureus (MRSA)

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Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review

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Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides

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Citral, carvacrol, eugenol and thymol: antimicrobial activity and its application in food

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Synthetic and natural antimicrobials as a control against food borne pathogens: A review

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Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sublethal Levels of Stresses Induced by UV-A Light and Organic Acids

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Flavonoids and other phenolics in herbs commonly used in Norwegian commercial kitchens

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Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract

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Application of infrared spectroscopy techniques for the assessment of quality and safety in spices: a review

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Antioxidant and Antimicrobial Potential of Phenolic Metabolites from Traditionally Used Mediterranean Herbs and Spices

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Spices and Seasoning Mixes in European Union—Innovations and Ensuring Safety

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Rosmarinus officinalis Linn.: unveiling its multifaceted nature in nutrition, diverse applications, and advanced extraction methods

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Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

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Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative

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Activity of antibacterial phytochemicals and their potential use as natural food preservatives

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Preserving the food preservation legacy

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Effects of grafting methods and raw materials on the physicochemical properties and biological activities of phenolic acids grafted oat β-glucan

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Optimization of antioxidant extraction from edible brown algae Ascophyllum nodosum using response surface methodology

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Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review

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Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

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Exploring Possible Ways to Enhance the Potential and Use of Natural Products through Nanotechnology in the Battle against Biofilms of Foodborne Bacterial Pathogens

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Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

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Effect of Clove (Syzygium aromaticum) spice as microbial inhibitor of resistant bacteria and Organoleptic Quality of meat

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A review of plant antipathogenic constituents: Source, activity and mechanism

Wang, Y., Xu, Y., & Liu, Z. (2022) · Pesticide Biochemistry and Physiology · doi:10.1016/j.pestbp.2022.105225 · Cited by 31 · see citing works

Phytosterol Profiling of Apiaceae Family Seeds Spices Using GC-MS

Saini, R. K., Song, M., Yu, J.-W., Shang, X., & Keum, Y. (2021) · Foods · doi:10.3390/foods10102378 · Cited by 29 · see citing works

Use of Foodomics for Control of Food Processing and Assessing of Food Safety

Josić, D., Peršurić, Ž., Rešetar, D., Martinović, T., Saftić, L., & Kraljević Pavelić, S. (2017) · Advances in Food and Nutrition Research · doi:10.1016/bs.afnr.2016.12.001 · Cited by 28 · see citing works

Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs

Saini, R. K., Assefa, A. D., & Keum, Y. (2021) · Foods · doi:10.3390/foods10040854 · Cited by 28 · see citing works

Natural Compounds from Food By-Products in Preservation Processes: An Overview

Maddaloni, L., Gobbi, L., Vinci, G., & Prencipe, S. A. (2025) · Processes · doi:10.3390/pr13010093 · Cited by 27 · see citing works

Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation

Trabelsi, N., Nalbone, L., Rosa, A. R. D., Ed‐Dra, A., Nait-Mohamed, S., Mhamdi, R., Giuffrida, A., & Giarratana, F. (2021) · Sustainability · doi:10.3390/su13095310 · Cited by 26 · see citing works

Evaluation of antimicrobial activity of water-soluble flavonoids extract from Vaccinium bracteatum Thunb. leaves

Zheng, Y., Chen, L., Liu, Y., Shi, L., Wan, S., & Wang, L. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-019-00634-4 · Cited by 25 · see citing works

Effect of natural plant extracts on the quality of meat products: a meta-analysis

Zhou, T., Wu, J., Zhang, M., Ke, W., Shan, K., Zhao, D., & Li, C. (2023) · Food Materials Research · doi:10.48130/fmr-2023-0015 · Cited by 25 · see citing works

Chemometric-based approach for economically motivated fraud detection in organic spices via NIR spectroscopy

Schumer, N. G., Ahmed, M. W., Rausch, K. D., Singh, V., & Kamruzzaman, M. (2025) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2025.107538 · Cited by 24 · see citing works

Influence of selected plant extracts on bacterial motility, aggregation, hydrophobicity, exopolysaccharide production and quorum sensing during biofilm formation of enterohaemorrhagic Escherichia coli O157:H7

Lebeloane, M. M., Famuyide, I. M., Dzoyem, J. P., Adeyemo, R. O., Makhubu, F. N., Elgorashi, E. E., Kgosana, K. G., & McGaw, L. J. (2024) · South African Journal of Botany · doi:10.1016/j.sajb.2024.02.022 · Cited by 24 · see citing works

The antimicrobial effects of three phenolic extracts from Rosmarinus officinalis L., Vitis vinifera L. and Polygonum cuspidatum L. on food pathogens

Santomauro, F., Sacco, C., Donato, R., Bellumori, M., Innocenti, M., & Mulinacci, N. (2017) · Natural Product Research · doi:10.1080/14786419.2017.1375920 · Cited by 22 · see citing works

Extension of ultrafiltered cheese shelf life using edible coatings containing supercritical rosemary, thyme and coriander extracts as antimicrobial agents

Alloh, P. B. R. A., El‐Said, M. M., El-Sayed, H. S., Baranenko, D., & El-Messery, T. M. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110479 · Cited by 21 · see citing works

Antimicrobial effect of garlic against foodborne pathogens in ground mutton

Sallam, K. I., Raslan, M. T., Sabala, R. F., Abd‐Elghany, S. M., Mahros, M. A., & Elshebrawy, H. A. (2024) · Food Microbiology · doi:10.1016/j.fm.2023.104462 · Cited by 21 · see citing works

Herbal Spices as Food and Medicine: Microscopic Authentication of Commercial Herbal Spices

Khan, A., Ahmad, M., Sultan, A., Khan, R., Raza, J., Abidin, S. Z. U., Khan, S., Zafar, M. N., Uddin, M. N., & Kazi, M. (2024) · Plants · doi:10.3390/plants13081067 · Cited by 21 · see citing works

Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients

Hosseini, H., & Jafari, S. M. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-815667-4.00011-0 · Cited by 20 · see citing works

Combined effect of carvacrol, thymol and nisin against Staphylococcus aureus and Salmonella Enteritidis

Heckler, C., Sant’Anna, V., Brandelli, A., & Malheiros, P. D. S. (2021) · Anais da Academia Brasileira de Ciências · doi:10.1590/0001-3765202120210550 · Cited by 18 · see citing works

Electrospun nanofibers with antibacterial properties for wound dressings

Merzougui, C., Miao, F., Liao, Z., Wang, L., Wei, Y., & Huang, D. (2022) · Journal of Biomaterials Science Polymer Edition · doi:10.1080/09205063.2022.2099662 · Cited by 18 · see citing works

High Performance Liquid Chromatography - Recent Advances and Applications

Núñez, Ó., Sentellas, S., Granados, M., & Saurina, J. (2023) · IntechOpen eBooks · doi:10.5772/intechopen.105269 · Cited by 16 · see citing works

Inhibitory Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil on Pseudomonas aeruginosa and Salmonella Thyphimurium Biofilm Formation

Reyes, F., Munguía-Pérez, R., Cid-Pérez, T. S., Hernández‐Carranza, P., Ochoa‐Velasco, C. E., & Ávila-Sosa, R. (2020) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2020.00036 · Cited by 15 · see citing works

Use of Selected Antioxidant-Rich Spices and Herbs in Foods

Karakol, P., & Kapı, E. (2021) · IntechOpen eBooks · doi:10.5772/intechopen.96136 · Cited by 15 · see citing works

Effect of plant extracts on quality characteristics and shelf-life of cold-marinated shrimp (Parapenaeus longirostris, Lucas, 1846) under refrigerated storage

Šimat, V., Skroza, D., Čagalj, M., Soldo, B., & Mekinić, I. G. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102673 · Cited by 15 · see citing works

Interactions of chlorogenic acid and isochlorogenic acid A with model lipid bilayer membranes: Insights from molecular dynamics simulations

Nie, R., Dang, M., Ge, Z., Huo, Y., Yu, B., & Tang, S. (2021) · Chemistry and Physics of Lipids · doi:10.1016/j.chemphyslip.2021.105136 · Cited by 14 · see citing works

Role of Natural Preservatives and their Effect on Food’s Shelf Life

Kumar, R., & Rajput, R. (2023) · Current Journal of Applied Science and Technology · doi:10.9734/cjast/2023/v42i474312 · Cited by 13 · see citing works

Molecular insights into the interactions of theaflavin and epicatechin with different lipid bilayer membranes by molecular dynamics simulation

Nie, R., Luo, H.-M., Chen, J., Sun, L.-H., Wang, Z., Zhang, Z., & Bao, Y.-R. (2024) · Chemistry and Physics of Lipids · doi:10.1016/j.chemphyslip.2024.105405 · Cited by 13 · see citing works

Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese

Kunová, S., Taglieri, I., Haščí­k, P., Hsouna, A. B., Mnif, W., Venturi, F., Sanmartin, C., Čmiková, N., Kluz, M., & Kačániová, M. (2023) · Foods · doi:10.3390/foods12244487 · Cited by 12 · see citing works

Kaempferia galanga Linn. Extract – A potential antibacterial agent for preservation of poultry products

Song, L., Wu, X., Xie, J., Zhang, H., Yang, H., Zeng, Q., Yang, X., & Xie, W. (2021) · LWT · doi:10.1016/j.lwt.2021.111553 · Cited by 12 · see citing works

Structure: Activity and Emerging Applications of Spices and Herbs

Adeeyo, A. O., Ndou, T. M., Alabi, M. A., Mkoyi, H. D., Enitan, E. M., Beswa, D., Makungo, R., & Odiyo, J. O. (2021) · IntechOpen eBooks · doi:10.5772/intechopen.99661 · Cited by 12 · see citing works

Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics

Mousavi, R. S., Nateghi, L., Soltani, M., & Asgarpanah, J. (2022) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-022-01732-4 · Cited by 12 · see citing works

Design, microwave synthesis, characterization and antimicrobial activity of imidazolone derivatives

Banoon, Z. R., Mahmood, R. S., Hamad, A. R., & Hussein, Z. A. (2024) · Journal of Molecular Structure · doi:10.1016/j.molstruc.2024.140701 · Cited by 11 · see citing works

Beneficial Effects of Pleurotus citrinopileatus Polysaccharide on the Quality of Cherry Tomatoes During Storage

Shen, A., Zhang, T., Li, S., Zhou, X., Xiao, M., Chen, X. F., Zhang, B., & Yang, W. (2023) · Foodborne Pathogens and Disease · doi:10.1089/fpd.2023.0032 · Cited by 10 · see citing works

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz, A. R., Ochoa‐Velasco, C. E., Caballero-Alvarez, F. J., Lazcano-Hernández, M., Verá-López, O., López‐Malo, A., & Ávila-Sosa, R. (2018) · Journal of Food Quality · doi:10.1155/2018/1659394 · Cited by 10 · see citing works

Aqueous extracts of spices inhibit biofilm in Listeria monocytogenes by downregulating release of eDNA

Banerji, R., Mahamune, A., & Saroj, S. D. (2021) · LWT · doi:10.1016/j.lwt.2021.112566 · Cited by 10 · see citing works

Harnessing medicinal plant compounds for the control of Campylobacter in foods: a comprehensive review

Ed‐Dra, A., Abdallah, E. M., Sulieman, A. M. E., & Anarghou, H. (2024) · Veterinary Research Communications · doi:10.1007/s11259-024-10455-4 · Cited by 9 · see citing works

Development and characterization of cracker fillings with natural antioxidants

Masutti, M. F., Patrignani, M., & Conforti, P. A. (2019) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-019-00306-1 · Cited by 9 · see citing works

Modeling the kinetics of essential oil hydrodistillation from Vietnamese ginger (Zingiber officinale)

Phat, D. T., Quyen, N. T. C., Minh, P. T. H., & Huyen, L. V. (2020) · IOP Conference Series Materials Science and Engineering · doi:10.1088/1757-899x/991/1/012108 · Cited by 9 · see citing works

The application of hurdle technology in extending the shelf life and improving the quality of fermented freshwater fish (Pekasam): A Review

Hananiah, N., & Rahim, A. A. (2022) · Malaysian Journal of Science Health & Technology · doi:10.33102/2022240 · Cited by 9 · see citing works

Encapsulation of Cinnamaldehyde and Vanillin as a Strategy to Increase Their Antimicrobial Activity

Sepúlveda, F., Puente, L., Ortíz, J., Rodrı́guez, A., & Char, C. D. (2024) · Foods · doi:10.3390/foods13132032 · Cited by 8 · see citing works

Modifying Antifungal Peptides as Safe Food Preservatives

Simons, E., Yakir, I., Malach, E., Israyilova, A., & Hayouka, Z. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c02065 · Cited by 8 · see citing works

Culinary Herbs and Spices: Uses Across the World, Nutritional and Health Benefits

Mojica, L., Luzardo‐Ocampo, I., Hernandez, D. F., Fu, L., & Zhang, Q. (2026) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-053124-124422 · Cited by 8 · see citing works

Essential oils from Lamiaceae family (rosemary, thyme, mint, basil)

Inanoglu, S., Gökşen, G., Nayik, G. A., & Nejad, A. S. M. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-91740-7.00019-0 · Cited by 8 · see citing works

Antibacterial effects of brown algae extract against tilapia spoilage bacteria Pseudomonas fluorescens and Shewanella putrefaciens

Liu, X., Yuan, W. W., & Liu, Y. (2023) · BioResources · doi:10.15376/biores.18.2.2897-2912 · Cited by 8 · see citing works

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Borjizadeh, Z., Ahari, H., Özdal, T., Khosravi‐Darani, K., & Nafchi, A. M. (2024) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00090 · Cited by 8 · see citing works

Evaluation of the antimicrobial effect of oregano essential oil (Origanum vulgare) on cooked mussels (Perna perna) experimentally contaminated with Escherichia coli and Salmonella Enteritidis

de Oliveira, L. R. C., Machado, A. C. M. D. B. D. C., FILHO, C. E. D. F. G., Esmerino, E. A., Calixto, F. A. A., de Mesquita, E. D. F. M., & Duarte, M. C. K. H. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110835 · Cited by 8 · see citing works

Properties of Probiotic UF-white Soft Cheese Fortified with Garlic Extract

Farrag, A. F., El-Sheikh, M. M., Fo, M. T., Sayed, A. F., & El‐Aziz, M. A. (2018) · Journal of Biological Sciences · doi:10.3923/jbs.2019.65.73 · Cited by 7 · see citing works

Effect of Oregano Essential Oil on Growth and Composition of Gut Prokaryote Microbiota on Striped Bass (Morone saxatilis)

Trejo-Ramos, D. A., Rodríguez-Arana, C. O., Cruz‐Flores, R., & Hernández-Rodríguez, M. (2025) · Microorganisms · doi:10.3390/microorganisms13020264 · Cited by 6 · see citing works

Investigation of the effect of lavender (Lavandula angustifolia Mill.) essential oil on microbiological, physicochemical, and sensorial properties of meatballs during shelf-life, and its inhibitory effect on Escherichia coli O157:H7

Dinçoğlu, A. H., & Çalışkan, Z. (2022) · International Food Research Journal · doi:10.47836/ifrj.29.5.03 · Cited by 6 · see citing works

Progress in Supercritical Extraction of Nutraceuticals From Herbs and Spices

Sethupathy, P., Dutta, S., Moses, J. A., & Anandharamakrishnan, C. (2019) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.22964-8 · Cited by 6 · see citing works

Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization

Coronas, R., Bianco, A., Niccolai, M., Fancello, F., Sanna, A. M. L., Asteggiano, A., Medana, C., Caboni, P., Budroni, M., & Zara, G. (2024) · Foods · doi:10.3390/foods13172804 · Cited by 5 · see citing works

Chemical Characterization and Antibacterial Activities of Bio-oil from Durian Shell Pyrolysis

Mashuni, M., Kadidae, L. O., Jahiding, M., Hamid, F. H., Kadir, W. A., & Khaeri, A. M. N. (2024) · Jurnal Kimia VALENSI · doi:10.15408/jkv.v10i1.37674 · Cited by 5 · see citing works

Herbs, Spices and Condiments for Processed Meat Products

Ahmad, T., Sayyaf, A. R. M., Talukder, S., Kumar, D., Sen, A. R., & Devadason, I. P. (2024) · Springer eBooks · doi:10.1007/978-3-031-69868-2_5 · Cited by 5 · see citing works

Thyme, oregano, and rosemary: herbs and food supplements for the management of metabolic associated fatty liver disease

Elbouny, H., Amssayef, A., Benjamaa, R., Ajebli, M., Ouahzizi, B., Bammou, M., Sellam, K., & Alem, C. (2025) · Nutrire · doi:10.1186/s41110-024-00307-1 · Cited by 5 · see citing works

A Review on Extraction, Antimicrobial Activities and Toxicology of Cinnamomum cassia in Future Food Protection

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Realizing Strength-Controllable and Selective Bactericidal Valorization of Hydrothermal Liquefaction Wastewater from Biowaste by Temperature and Feedstock Regulation

Wang, Y., Jiang, L., Ali, M. M., Xu, Y., & Liu, Z. (2024) · ACS ES&T Engineering · doi:10.1021/acsestengg.4c00382 · Cited by 4 · see citing works

Applications of Flavors and Fragrances in Meat Products

Joseph, T. M., Sathian, A., Unni, A. B., Mahapatra, D. K., Kallingal, A., Joshy, K. S., Hapniuk, J., & Thomas, S. (2022) · ACS symposium series · doi:10.1021/bk-2022-1433.ch011 · Cited by 4 · see citing works

Use of encapsulated natural extracts to extend food shelf life

Günal‐Köroğlu, D., Ceylan, F. D., Çatalkaya, G., & Çapanoğlu, E. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-15386-0.00009-6 · Cited by 4 · see citing works

Inclusion of antimicrobial and antioxidant spices into milk candy towards enhancement of nutrient contents and bio-functional activities

Faturoti, A. O., & Ogidi, C. O. (2025) · Heliyon · doi:10.1016/j.heliyon.2025.e42249 · Cited by 4 · see citing works

Study on Ultrasonic-Assisted Extraction of Star Anise Oleoresin from the Fruits of Illicium verum and Preliminary Investigation of Its Antimicrobial Activity

Li, P., Shu, Z., Zhang, L., Li, T., & Tian, L. (2017) · Lecture notes in electrical engineering · doi:10.1007/978-981-10-4801-2_55 · Cited by 4 · see citing works

HERBS AND SPICES IN TERMS OF FOOD PRESERVATION AND SHELF LIFE

Anamaria, P. O. P., MUSTE, S., Păucean, A., CHIȘ, S., Simona, M. A. N., Salanță, L. C., Romina, M. A. R. C., Mureşan, A. E., & Marțiș, G. S. (2019) · Hop and Medicinal Plants · doi:10.15835/hpm.v27i1-2.13585 · Cited by 8 · see citing works

A review on the comparative efficacy of species as natural preservatives

Pathrod, U., Preethu, A. H., Hanumantharaju, K. N., Madalageri, D. M., Gurikar, C., & Varsha, M. K. (2025) · Medicinal Plants - International Journal of Phytomedicines and Related Industries · doi:10.5958/0975-6892.2025.00050.2

Spices and Herbs as Food Preservatives

Vijayan, A., & Shyni, K. (2024) · FoodSci Indian Journal of Research in Food Science and Nutrition · doi:10.15613/fijrfn/2024/v11i1/44793 · Cited by 1 · see citing works

Essential Oils of Herbs and Spices: Their Antimicrobial Activity and Application in Preservation of Food

Macwan, S. R., Dabhi, B. K., Aparnathi, K. D., & Prajapati, J. B. (2016) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2016.505.092 · Cited by 85 · see citing works

Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector

Mashabela, N. M., Ndhlovu, P. T., & Otang-Mbeng, W. (2022) · IntechOpen eBooks · doi:10.5772/intechopen.108143 · Cited by 13 · see citing works