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

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081

Antimicrobial herb and spice compounds in food

Tajkarimi, M. M., Ibrahim, S. A., & Cliver, D. O. (2010) · Food Control · doi:10.1016/j.foodcont.2010.02.003 · Cited by 1,405

Natural products as antimicrobial agents

Gyawali, R., & Ibrahim, S. A. (2014) · Food Control · doi:10.1016/j.foodcont.2014.05.047 · Cited by 1,193

Essential oils as antimicrobials in food systems – A review

Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015) · Food Control · doi:10.1016/j.foodcont.2014.12.040 · Cited by 1,140

Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

Holley, R. A., & Patel, D. (2004) · Food Microbiology · doi:10.1016/j.fm.2004.08.006 · Cited by 995

Quorum sensing inhibitors: An overview

Kalia, V. C. (2012) · Biotechnology Advances · doi:10.1016/j.biotechadv.2012.10.004 · Cited by 989

The in vitro antibacterial activity of dietary spice and medicinal herb extracts

Shan, B., Cai, Y., Brooks, J. D., & Corke, H. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.03.003 · Cited by 867

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

Pérez‐Jiménez, J., Neveu, V., Vos, F., & Scalbert, A. (2010) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2010.221 · Cited by 798

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. F. R. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12065 · Cited by 770

Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application

Negi, P. S. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.03.006 · Cited by 687

Perceptions of the students’ learning and evaluation process in an e-learning course in Food Preservation Technology: a study case in a Food Consumption MSc

Fernandes, T. A., & Caetano, F. J. P. (2020) · International Journal of Technology and Design Education · doi:10.1007/s10798-020-09611-z · Cited by 4

Phenolic Antioxidants in Herbs and Spices

Zeb, A. (2021) · Springer eBooks · doi:10.1007/978-3-030-74768-8_8 · Cited by 4

Effects of Natural Materials on Food Preservation and Storage

Padhi, S., & Routray, W. (2023) · Wiley eBooks · doi:10.1002/9783527837304.ch14 · Cited by 4

Addition of Fresh Herbs to Fresh-Cut Iceberg Lettuce: Impact on Quality and Storability

Grzegorzewska, M., Szczech, M., Kowalska, B., Wrzodak, A., Mieszczakowska‐Frąc, M., & Sabat, T. (2024) · Agriculture · doi:10.3390/agriculture14081266 · Cited by 3

Liposomal and free essential oil of rosemary as antifungal and antibacterial agent in salad dressing

Esfahani, Z. H., Ebrahimipour, G., Khoshtinat, K., & Khosravi‐Darani, K. (2025) · Acta Alimentaria · doi:10.1556/066.2024.00189 · Cited by 3

Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages

Elías, M., Laranjo, M., Agulheiro‐Santos, A. C., Potes, M. E., & Carrascosa, A. V. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15213 · Cited by 3

Overview of Biopreservation

Lücke, F. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-822521-9.00075-7 · Cited by 3

Plants Utilization and Perceptions in the Context of Novel Indigenous Food Spicing and Flavoring Among the Vhavenḓa People in the Vhembe Biosphere Reserve, South Africa

Manyaga, M., Mhlongo, N. P., Matlala, M. E., Lubisi, N. P., Gelebe, V., Mkhonto, C., Kola, E., Otang-Mbeng, W., Ndhlovu, P. T., Mokgehle, S. N., et al. (2025) · Plants · doi:10.3390/plants14131962 · Cited by 2

Effect of Different Concentrations of Lemon oil on Some Food Poisoning Bacteria and Histamine Residue in Fish Fillet

ElBalshy, A., Ibrahim, H. M., Hassan, M., & Nada, S. (2022) · Benha Veterinary Medical Journal · doi:10.21608/bvmj.2022.154628.1568 · Cited by 2

Current Trends in HPLC for Quality Control of Spices

Sahu, P. K., Purohit, S., Tripathy, S., Mishra, D. P., & Acharya, B. (2023) · IntechOpen eBooks · doi:10.5772/intechopen.110897 · Cited by 2

The Application of Cinnamon as a Spice in Food

Ju, J., de Oliveira, M. S., & Qiao, Y. (2023) · Food bioactive ingredients · doi:10.1007/978-3-031-33505-1_5 · Cited by 2

Comprehensive metabolome classification of four onion (Allium cepa) cultivars via GC–MS and UPLC-MS: Insights into chemical diversity and remote antimicrobial activity against foodborne pathogens

El-Din, M. G. S., Fahmy, H. A., Ragab, N. A., Khalifa, M. R., Zahran, H. A., Soliman, N. R., & Farag, M. A. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117367 · Cited by 2

Cadaver Preservation for Display in Malaysian Anatomy Museums: Methods, Challenges, and Cultural Considerations

Abas, R. (2025) · Malaysian Journal of Medicine and Health Sciences · doi:10.47836/mjmhs.21.3.55 · Cited by 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

Improvement in postharvest preservation of guava using edible coating composed of natural components—a synergistic effect

Nguyen, P. H., Luu, P.-M. N., Nguyen, A. T., Nguyen, D. T. V., & Nguyên, C. V. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01993-x · Cited by 1

Antibacterial activity of ethanol plant extract combined with organic acid against pathogenic and spoilage bacteria at different pH conditions

Heng, S., Nakayama, T., & Kusalaruk, W. (2025) · Discover Food · doi:10.1007/s44187-025-00616-y · Cited by 1

Ethnochemistry: Studying The Food Chemistry In The Making of Kapurung

Imranah, I., Yusaerah, N., Wana, N., & Faradita, U. (2024) · Hydrogen Jurnal Kependidikan Kimia · doi:10.33394/hjkk.v12i5.13325 · Cited by 1

Technology, Science and Culture – A Global Vision, Volume V

Santos, S. S. (2025) · IntechOpen eBooks · doi:10.5772/intechopen.115472 · Cited by 1

Natural Strategies to Improve Quality in Food Protection

Romeo, F. V., Macedo, J. A., & Malacrinò, A. (2018) · Journal of Food Quality · doi:10.1155/2018/7480910 · Cited by 1

Nematoxic Effect of (Polar and Non-Polar) Chemical Constituents of Cumin (Cyminum Spp.) Against Meloidogyne javanica

Mehar, S., Sami, A., & Iqbal, E. Y. (2023) · Pakistan Journal of Nematology · doi:10.17582/journal.pjn/2023/41.1.24.40 · Cited by 1

Spices and herbs nomenclature – current results and trends. role and importance in developing the quality of spices and herbs

(2024) · Scientific Papers of Silesian University of Technology Organization and Management Series · doi:10.29119/1641-3466.2024.207.22 · Cited by 1

The addition of ginger and coriander powder to increase the antioxidant content of cinnamon roll

Devi, M., Sunaryo, N. A., Sabrina, A. B., Hidayati, L., Martiningtyas, A., & Ariffin, H. F. (2025) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1477/1/012050 · Cited by 1

Purchasing Spices as Tourist Souvenirs—A Risk Assessment in the Context of Sustainable Tourism Development

Newerli-Guz, J., Śmiechowska, M., & Pigłowski, M. (2025) · Sustainability · doi:10.3390/su17093880 · Cited by 1

Natural bioactive compounds in food production and preservation

Onyeaka, H. N., & Nwabor, O. F. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85700-0.00006-x · Cited by 1

Mycotoxins and Mycotoxigenic Fungi in Ready to Eat Spices and their Prevention

Hashem, M. (2022) · Advances in Clinical Toxicology · doi:10.23880/act-16000238 · Cited by 1

Medicinal Properties of Herbs and Spices

Rodríguez‐Pérez, C., & Aznar, R. (2020) · Wiley eBooks · doi:10.1002/9781119036685.ch8 · Cited by 1

Effect of commercially available spices and herbs on the survival of Listeria monocytogenes and Salmonella Enteritidis

Wiktorczyk-Kapischke, N., Skowron, K., Grudlewska‐Buda, K., Czobot, P., Wałecka-Zacharska, E., Kwiecińska-Piróg, J., Paluszak, Z., & Gospodarek-Komkowska, E. (2019) · Medical Research Journal · doi:10.5603/mrj.a2019.0003

Efectos del uso de astaxantina, lúpulo o un aceite esencial sobre la calidad y vida útil de la carne y preparados cárnicos de cordero = Effects of the use of astaxanthin, hops or an essential oil on the quality and shelf life of the meat and lamb meat preparations

Carballo, D. E. (2021) · doi:10.18002/10612/12761

Dishing up Science: Integrated Content Links History, Microbiology, and Nutrition

Spaccarotella, K., & Breen, E. (2021) · Journal of Microbiology and Biology Education · doi:10.1128/jmbe.00135-21

Encapsulation of Essential Oils

Rakmai, J., Mejuto, J. C., Sang, Y., Jafari, S. M., Xiao, J., & Simal‐Gándara, J. (2021) · Springer eBooks · doi:10.1007/978-3-030-80056-7_7

Подготовка будущего учителя к реализации гендерного подхода

Ринатовна, З. А., & Александровна, А. Л. (2013) · Филология и культура

"Extraction of Polyphenols and Alkaloids from the Lebanese Anacyclus Nigellifolus Boiss and In vitro Evaluation of their Biological Properties"

Rammal, H. (2023) · Biomedical Journal of Scientific & Technical Research · doi:10.26717/bjstr.2023.49.007779

The Addition of Garciana xanthochymus on Beef Rendang: The Organoleptic Review

Zulfikar, D., Akmal, R., & Martínez‐Graciá, C. (2023) · TEKNOBUGA Jurnal Teknologi Busana dan Boga · doi:10.15294/teknobuga.v11i2.43439

Molecular Cuisine

Kızıleli, M., Kaya, Ü. C., Zeybek, R., Öztürk, B., Aksoy, M., & Tahmaz, G. S. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13701-3.00470-9

A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices

Zahra, N. (2024) · Nutrition and Food Processing · doi:10.31579/2637-8914/277

Chemistry of natural preservatives

Tomadoni, B. (2025) · Elsevier eBooks · doi:10.1016/b978-0-323-95614-7.00007-7

Harnessing Nature’s Bioactives: Modern Strategies for Extraction and Application in Food Preservation

Hassine, D. B., & Gliguem, H. (2026) · Springer eBooks · doi:10.1007/978-3-032-17268-6_3

Familiarity, utilization, and preferences concerning herbs and spices among Generation Z consumers

Czernyszewicz, E., & Król, J. (2026) · Agronomy Science · doi:10.24326/as.2026.5669

Food Matrix as a Modulator of Spice Phytochemical Bioactivity: Evidence from In Vitro, Animal, and Human Studies

Rak, K., Serek, P., Sławińska, P., & Raczkowska, E. (2026) · Nutrients · doi:10.3390/nu18183048

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

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

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

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