Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review-Reference-Cited by-同舟云学术

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Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review

Published:2021-04-25 Issue:12 Volume:101 Page:4879-4890
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Singh Bijendra Kumar¹,Tiwari Shikha¹,Dubey Nawal Kishore¹^ORCID

Affiliation:

1. Centre of Advanced Study in Botany Institute of Science, Banaras Hindu University Varanasi India

Funder

University Grants Commission

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11255

Reference126 articles.

1. Mycotoxins: A Threat to Food Security and Health.

2. Mycotoxin risks under a climate change scenario in Europe

3. Antifungal and antimycotoxigenic effects of Zingiber officinale, Cinnamomum zeylanicum and Cymbopogon martinii essential oils against Fusarium verticillioides

4. Antifungal, Antimycotoxigenic, and Antioxidant Activity of Essential Oils and Medicinal Plant Extracts

5. Nanoencapsulated Monarda citriodora Cerv. ex Lag. essential oil as potential antifungal and antiaflatoxigenic agent against deterioration of stored functional foods

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