Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold

By Santoro Karin   Maghenzani Marco   Chiabrando Valentina   Bosio Pietro   Gullino Maria Lodovica   Spadaro Davide   Giacalone Giovanna  

Foods, Vol. 7, Iss. 1, 2018-01 ,pp. : 7-7

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Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves

By Issa Aseel   Ibrahim Salam A.   Tahergorabi Reza  

Foods, Vol. 6, Iss. 6, 2017-06 ,pp. : 43-43

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Essential Oil Characterization of Thymus vulgaris from Various Geographical Locations

By Satyal Prabodh   Murray Brittney L.   McFeeters Robert L.   Setzer William N.  

Foods, Vol. 5, Iss. 4, 2016-10 ,pp. : 70-70

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Antibacterial Activity of Fructus forsythia Essential Oil and the Application of EO-Loaded Nanoparticles to Food-Borne Pathogens

By Guo Na   Gai Qing-Yan   Jiao Jiao   Wang Wei   Zu Yuan-Gang   Fu Yu-Jie  

Foods, Vol. 5, Iss. 4, 2016-10 ,pp. : 73-73

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Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat

By Quesada Jesús   Sendra Esther   Navarro Casilda   Sayas-Barberá Estrella  

Foods, Vol. 5, Iss. 3, 2016-08 ,pp. : 57-57

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