Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation-Reference-Cited by-同舟云学术

Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation

Published:2022-09-22 Issue: Volume: Page:1-6
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Vitalini Sara¹^ORCID,Nalbone Luca²^ORCID,Bernardi Cristian³^ORCID,Iriti Marcello⁴^ORCID,Costa Rosaria⁵^ORCID,Cicero Nicola⁵⁶^ORCID,Giarratana Filippo²^ORCID,Vallone Lisa³^ORCID

Affiliation:

1. Department of Food, Environmental and Nutritional Sciences, University of Milan, Milano, Italy

2. Department of Veterinary Sciences, University of Messina, Polo Universitario dell’Annunziata, Messina, Italy

3. Department of Health, Animal Science and Food Safety, University of Milan, Lodi, Italy

4. Department of Biomedical, Surgical and Environmental Sciences, University of Milan, Milano, Italy

5. Department of BIOMORF - Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell’Annunziata, Messina, Italy

6. Science4life – Spin-off company University of Messina. Polo Universitario dell’Annunziata, Messina, Italy

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2022.2125965

Reference21 articles.

1. Potential application of ginger, clove and thyme essential oils to improve soft cheese microbial safety and sensory characteristics

2. Application of essential oils as preservatives in food systems: challenges and future prospectives – a review

3. Essential Oils: Extraction Techniques, Pharmaceutical And Therapeutic Potential - A Review

4. Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

5. The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors

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