Antifungal Activity of the Onion (Allium cepaL.) Essential Oil AgainstAspergillus, FusariumandPenicilliumSpecies Isolated from Food-Reference-Cited by-同舟云学术

Antifungal Activity of the Onion (Allium cepaL.) Essential Oil AgainstAspergillus, FusariumandPenicilliumSpecies Isolated from Food

Published:2016-07-29 Issue:4 Volume:41 Page:e13050
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Kocić-Tanackov Sunčica¹,Dimić Gordana¹,Mojović Ljiljana²,Gvozdanović-Varga Jelica³,Djukić-Vuković Aleksandra²,Tomović Vladimir¹,Šojić Branislav¹,Pejin Jelena¹

Affiliation:

1. Faculty of Technology; University of Novi Sad; Bulevar cara Lazara 1 21 000 Novi Sad Serbia

2. Faculty of Technology and Metallurgy; University of Belgrade; Beograd Serbia

3. Institute of Field and Vegetable Crops; Novi Sad Serbia

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina, Republic of Serbia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13050/fullpdf

Reference46 articles.

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2. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum);Benkeblia;LWT - Food Sci. Technol.,2004

3. Allium thiosulfinates: Chemistry, biological properties and their potential utilization in food preservation;Benkeblia;Food,2007

4. Essential oils: Their antibacterial properties and potential applications in foods - A review;Burt;Int. J. Food Microbiol.,2004

5. Biological properties of onions and garlic;Corzo-Martinez;Trends Food Sci. Technol.,2007

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