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Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes
Food Control · 2010 · Vol. 22(6) · pp. 896–902
Laura Espina✉(Universidad de Zaragoza)M. Somolinos(Universidad de Zaragoza)Susana Lorán(Universidad de Zaragoza)Pilar Conchello(Universidad de Zaragoza)Diego García‐Gonzalo(Universidad de Zaragoza)Rafael Pagán(Universidad de Zaragoza)
Essential Oils and Antimicrobial ActivityInsect Pest Control StrategiesPhytochemicals and Antioxidant ActivitiesLimoneneCitrus × sinensisAntimicrobialEssential oilOrange (colour)ChemistryRutaceaeFood scienceCitrus fruitChemical composition
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References
Microbial inactivation by new technologies of food preservation
Journal of Applied Microbiology · 2005 · 429 citations
Antibacterial properties of plant essential oils
International Journal of Food Microbiology · 1987 · 871 citations
Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils
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International Journal of Food Microbiology · 2002 · 1,054 citations
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The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems
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