Solid- and Vapor-Phase Antimicrobial Activities of Six Essential Oils: Susceptibility of Selected Foodborne Bacterial and Fungal StrainsP. López, Cristina Nerı́n, Ramón Batlle et al.|Journal of Agricultural and Food Chemistry|2005Cited by 669
Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oilsPilar Goñi, Cristina Nerı́n, Raquel Becerril et al.|Food Chemistry|2009Cited by 574
Vapor-Phase Activities of Cinnamon, Thyme, and Oregano Essential Oils and Key Constituents against Foodborne MicroorganismsP. López, Cristina Nerı́n, Ramón Batlle et al.|Journal of Agricultural and Food Chemistry|2007Cited by 288
Development of Flexible Antimicrobial Films Using Essential Oils as Active AgentsP. López, Cristina Nerı́n, Ramón Batlle et al.|Journal of Agricultural and Food Chemistry|2007Cited by 266
Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureusRaquel Becerril, Cristina Nerı́n, P. López et al.|Analytical and Bioanalytical Chemistry|2007Cited by 188