Cited by 1,140Essential Oils and Antimicrobial ActivityAntimicrobial agents and applicationsEdible Oils Quality and Analysis

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Essential oils as antimicrobials in food systems – A review

Calo, Juliany Rivera, Crandall, Philip G., O'Bryan, Corliss A., Ricke, Steven C.·2015·Food Control

DOI 10.1016/j.foodcont.2014.12.040

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Authors: Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C.
Affiliations: University of Arkansas at Fayetteville (US)
Corresponding author: Ricke, Steven C.
ORCID: Crandall, Philip G.
O'Bryan, Corliss A.
Ricke, Steven C.
Venue: Food Control
Publisher: Elsevier BV
Published: 2015-08
Volume: 54
Pages: 111-119
ISSN: 0956-7135 (ISSN-L)
DOI: 10.1016/j.foodcont.2014.12.040
OpenAlex: W2010742801
Cited by: 1,140
References: 130
Citations by year: 2026: 47 · 2025: 78 · 2024: 71 · 2023: 100 · 2022: 141 · 2021: 175 · 2020: 134 · 2019: 122 · 2018: 120 · 2017: 68 · 2016: 51 · 2015: 30
FWCI: 111.05
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Control (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Antimicrobial agents and applications
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords: essential oils, antimicrobial activity, food preservatives, foodborne pathogens, shelf life extension, antimicrobial mechanisms, synergistic effect, plant secondary metabolites, aromatic plants, natural antimicrobials

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Essential oils as antimicrobials in food systems – A review

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