The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Clove bud essential oil emulsion containing benzethonium chloride inactivates Salmonella Typhimurium and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage
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In the citing paper
“Therefore, CEO application in conjunction with cold storage is an excellent ecological substitute that could be further improved for commercial applications to bring vegetables to market with better and longer-lasting post-harvest quality with greater consumer acceptance [85,86].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [85]
In the citing paper
“These processes allow effective control of post-harvest decomposition and preserve the physicochemical quality of vegetables, prolonging their useful life without affecting organoleptic properties [83,84,85,86].”
From Clove essential oil (Syzygium aromaticum L. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health (2021) · cites this paper as [85]
Citations
Cites
Essential oils: Their antibacterial properties and potential applications in foods—A review
Burt, S. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.03.022 · Cited by 10,488
Effect of essential oils on pathogenic bacteria
Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013) · Pharmaceuticals · doi:10.3390/ph6121451 · Cited by 2,186
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
Komaiko, J. S., & McClements, D. J. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12189 · Cited by 486
Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables
Liang, M., Zhang, M., Bhandari, B., & Gao, Z. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.03.005 · Cited by 416
Oliveira, M., Abadias, M., Usall, J., Torres, R., Teixidó, N., & Viñas, I. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.07.017 · Cited by 343
Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
Bhargava, K., Conti, D. S., da Rocha, S. R. P., & Zhang, Y. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.11.007 · Cited by 312
Prakash, A., Baskaran, R., Nithyanand, P., & Vadivel, V. (2018) · Food Research International · doi:10.1016/j.foodres.2018.05.066 · Cited by 252
Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce
Chen, X., Ren, L., Li, M., Jia, Q., Fan, J., & Du, B. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.101 · Cited by 173
A simple spectrophotometric method for estimating total glucosinolates in mustard de-oiled cake
Mawlong, I., Kumar, M. S. S., Gurung, B., Singh, K. H., & Singh, D. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2017.1286353 · Cited by 139
Cited by
Sorted by citations
Haro-González, J. N., Castillo-Herrera, G. A., Martínez-Velázquez, M., & Espinosa-Andrews, H. (2021) · Molecules · doi:10.3390/molecules26216387 · Cited by 463
Perumal, A. B., Huang, L., Nambiar, R. B., He, Y., Li, X., & Sellamuthu, P. S. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131810 · Cited by 274
Encapsulation strategies to enhance the antibacterial properties of essential oils in food system
Zhu, Y., Li, C., Cui, H., & Lin, L. (2020) · Food Control · doi:10.1016/j.foodcont.2020.107856 · Cited by 205
Antibacterial activity and mechanism of clove essential oil against foodborne pathogens
Bai, J., Li, J., Chen, Z.-Y., Bai, X., Yang, Z., Wang, Z., & Yang, Y. (2022) · LWT · doi:10.1016/j.lwt.2022.114249 · Cited by 195
Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry
Olszewska, M. A., Gędas, A., & Simões, M. V. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109214 · Cited by 209
Metadata
- Authors
- Park, J.-B., Kang, J.-H., & Song, K. B.
- Affiliations
- Chungnam National University (KR)
- Corresponding author
- Song, Kyung Bin
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2019-06
- Volume
- 100
- Pages
- 17-23
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W2906978795
- Cited by
- 38
- References
- 29
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 6 · 2023: 5 · 2022: 5 · 2021: 5 · 2020: 7 · 2019: 4
- FWCI
- 2.89
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Control (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- benzethonium chloride, essential oil emulsions, Salmonella typhimurium, Listeria monocytogenes, modified atmosphere storage, antimicrobial therapy, food safety, shelf life extension, browning, sensory quality
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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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