Development of Flexible Antimicrobial Films Using Essential Oils as Active Agents
P. López(Universidad de Zaragoza), Cristina Nerı́n(Universidad de Zaragoza), Ramón Batlle(Universidad de Zaragoza), Cristina Martorell Sánchez(Universidad de Zaragoza)
Cited by 266
Related Papers
Solid- and Vapor-Phase Antimicrobial Activities of Six Essential Oils: Susceptibility of Selected Foodborne Bacterial and Fungal Strains
|Journal of Agricultural and Food Chemistry|2005|669
Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils
|Food Chemistry|2009|574
Nanoparticle release from nano-silver antimicrobial food containers
|Food and Chemical Toxicology|2013|445
The challenge of identifying non-intentionally added substances from food packaging materials: A review
|Analytica Chimica Acta|2013|327
Food contamination during food process
|Trends in Food Science & Technology|2015|313