Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens-Reference-Cited by-同舟云学术

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Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens

Published:2016-07 Issue: Volume:203 Page:117-123
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Topuz Osman Kadir^ORCID,Özvural Emin Burçin,Zhao Qin,Huang Qingrong,Chikindas Michael,Gölükçü Muharrem

Funder

Scientific Research Project Coordination Unit of Akdeniz University

Higher Education Institution of Turkey and Food Science Department of Rutgers University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Antioxidant activities of essential oil from Clausena anisata (Wild) Hook;Avlessi;Comptes Rendus Chimie,2004

2. Influence of emulsion droplet size on antimicrobial properties;Buranasuksombat;Food Science and Biotechnology,2011

3. Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: Influence of ripening inhibitors;Chang;Journal of Agricultural and Food Chemistry,2012

4. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods;Donsi;Lwt-Food Science and Technology,2011

5. Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier;Donsi;Journal of Biotechnology,2012

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