Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact-Reference-Cited by-同舟云学术

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Antifungal activity of orange (Citrus sinensis var. Valencia) peel essential oil applied by direct addition or vapor contact

Published:2013-05 Issue:1 Volume:31 Page:1-4
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Velázquez-Nuñez Maria José,Avila-Sosa Raúl,Palou Enrique,López-Malo Aurelio

Funder

National Council for Science and Technology of Mexico (CONACyT)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference27 articles.

1. Identification of essential oil components by gas chromatography/mass spectrometry;Adams,1995

2. Fungitoxic activity of 12 essential oils against four postharvest citrus pathogens: chemical analysis of Thymus capitatus oil and its effect in sub-atmospheric pressure conditions;Arras;Journal of Food Protection,2001

3. Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films;Avila-Sosa;International Journal of Food Microbiology,2012

4. Impact of volatile compounds generated by essential oils on Aspergillus section Flavi growth parameters and aflatoxin accumulation;Bluma;Journal of the Science of Food and Agriculture,2009

5. Essential oils: their antibacterial properties and potential applications in foods a review;Burt;International Journal of Food Microbiology,2004

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