The DOI matches its Crossref record; 49 of the 49 references it cites were found in a registry or an index.
Use of herbs and spices for food preservation: advantages and limitations
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“Martínez-Graciá et al. [41] reported that pH dissociation values of carvacrol and thymol are acidic (4.5 and 5.5, respectively).”
From Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides (2021) · cites this paper as Martínez-Graciá et al. [41]
Citations
Cites
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
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
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
Negi, P. S. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.03.006 · Cited by 687
Cited by
Sorted by citations
Plaskova, A., & Mlcek, J. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1118761 · Cited by 342
Giacometti, J., Kovačević, D. B., Putnik, P., Gabrić, D., Bilušić, T., Krešić, G., Stulić, V., Barba, F. J., Chemat, F., Barbosa‐Cánovas, G. V., et al. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.036 · Cited by 322
Application of natural antimicrobials in food preservation: Recent views
Batiha, G. E., Hussein, D. E. E., Algammal, A. M., George, T. T., Jeandet, P., Al‐Snafi, A. E., Tiwari, A., Pagnossa, J. P., Lima, C. M. G., Thorat, N. D., et al. (2021) · Food Control · doi:10.1016/j.foodcont.2021.108066 · Cited by 315
Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review
Teshome, E., Forsido, S. F., Rupasinghe, H. P. V., & Keyata, E. O. (2022) · The Scientific World JOURNAL · doi:10.1155/2022/9901018 · Cited by 284
Awad, A. M., Kumar, P., Ismail‐Fitry, M. R., Jusoh, S., Aziz, M. F. A., & Sazili, A. Q. (2021) · Antioxidants · doi:10.3390/antiox10091465 · Cited by 271
Metadata
- 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)
- 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
- 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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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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