Cited by 139Essential Oils and Antimicrobial ActivityGarlic and Onion StudiesMicrobial Inactivation Methods

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Use of herbs and spices for food preservation: advantages and limitations

Martínez-Graciá, Carmen, González-Bermúdez, Carlos Alberto, Cabellero-Valcárcel, Ana María, Santaella-Pascual, Marina, Frontela-Saseta, Carmen·2015·Current Opinion in Food Science

DOI 10.1016/j.cofs.2015.11.011

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Authors: Martínez-Graciá, C., González-Bermúdez, C. A., Cabellero-Valcárcel, A. M., Santaella-Pascual, M., & Frontela-Saseta, C.
Affiliations: Universidad de Murcia (ES)
Venue: Current Opinion in Food Science
Publisher: Elsevier BV
Published: 2015-12
Volume: 6
Pages: 38-43
ISSN: 2214-7993 (ISSN-L)
DOI: 10.1016/j.cofs.2015.11.011
OpenAlex: W2206549387
Cited by: 136
References: 49
Citations by year: 2026: 4 · 2025: 16 · 2024: 20 · 2023: 20 · 2022: 19 · 2021: 26 · 2020: 10 · 2019: 8 · 2018: 5 · 2017: 7
FWCI: 0.51
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Current Opinion in Food Science (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords: herbs, spices, natural food preservatives, phenolic compounds, antimicrobial activity, microbial inhibition, synergistic effect, plant extracts, food preservation

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