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Cited by 390

The DOI matches its Crossref record; 64 of the 64 references it cites were found in a registry or an index.

Antimicrobial Properties of Basil and Its Possible Application in Food Packaging

Suppakul, Panuwat, Miltz, Joseph, Sonneveld, Kees, Bigger, Stephen W.·2003·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf021038t
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Abstract

Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products. Basil essential oils and their principal constituents were found to exhibit antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria, yeast, and mold. The present paper reviews primarily the topic of basil essential oils with regards to their chemical composition, their effect on microorganisms, the test methods for antimicrobial activity determination, and their possible future use in food preservation or as the active (antimicrobial), slow release, component of an active package.

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Crossref · 10.1021/jf021038t

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Metadata

Authors
Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2003-04-24
Volume
51
Issue
11
Pages
3197-3207
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf021038t
OpenAlex
W1998778362
Cited by
390
References
64
FWCI
13.69
Type
journal article
Language
en
Open access
closed

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.