Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review

Dan Zhang(Zhoukou Normal University), Harold Corke(Technion – Israel Institute of Technology), Ren‐You Gan(Hong Kong Polytechnic University), Arakkaveettil Kabeer Farha(Shanghai Jiao Tong University), Fan Zhu(University of Auckland), Xiaohong Wang(South China University of Technology), Jiarong Zhang(Shanghai Jiao Tong University), Hua‐Bin Li(Liaocheng University)
Comprehensive Reviews in Food Science and Food Safety
March 4, 2020
10.1111/1541-4337.12549
Cited by 72

Related Papers

Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases
|Molecules|2015|1.4k
Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)
|Foods|2019|1.4k
Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources
|International Journal of Molecular Sciences|2017|1.2k
Biological Activities of Polyphenols from Grapes
|International Journal of Molecular Sciences|2010|1.1k
Impacts of Gut Bacteria on Human Health and Diseases
|International Journal of Molecular Sciences|2015|1k