The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli-Reference-Cited by-同舟云学术

The in vitro and in situ effect of selected essential oils in vapour phase against bread spoilage toxicogenic aspergilli

Published:2020-04 Issue: Volume:110 Page:107007
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Císarová Miroslava^ORCID,Hleba Lukáš,Medo Juraj,Tančinová Dana,Mašková Zuzana,Čuboň Juraj,Kováčik Anton,Foltinová Denisa,Božik Matěj,Klouček Pavel

Funder

Slovak Research and Development Agency

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference76 articles.

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3. Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread;Azaiez;Food Control,2013

4. Antifungal effect of essential oil components against Aspergillus niger when loaded into silica mesoporous supports;Bernardos;Journal of the Science of Food and Agriculture,2015

5. Screening of Argentine plant extracts: Impact on growth parameters and aflatoxin B1 accumulation by Aspergillus section Flavi;Bluma;International Journal of Food Microbiology,2008

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