articleTop 1% cited
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
LWT · 2011 · Vol. 44(9) · pp. 1908–1914
Francesco Donsı̀✉(University of Salerno)Marianna Annunziata(University of Salerno)Mariarenata Sessa(University of Salerno)Giovanna Ferrari(University of Salerno)
Essential Oils and Antimicrobial ActivityMicroencapsulation and Drying ProcessesBee Products Chemical AnalysisAntimicrobialFood scienceEssential oilChemistryTerpeneLimoneneMinimum inhibitory concentrationMinimum bactericidal concentrationOrganolepticBiochemistry
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References
Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics
International Journal of Food Microbiology · 2006 · 520 citations
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