The purpose of this article is to present recent studies on the antimicrobial properties of
linalool, the mechanism of action on cells and detoxification processes. The current trend of …

Consumer awareness and demands for quality eco-friendly food products have made
scientists determined to concentrate their attention on sustainable advancements in the …

New antibacterial 3-(aminothiazolyl) quinolones (ATQs) were designed and efficiently
synthesized to counteract the growing multidrug resistance in animal husbandry. Bioactive …

Listeria monocytogenes (L. monocytogenes) is a highly pathogenic microorganism that can
cause food contamination and a series of foodborne diseases. Linalool is widely used in the …

A class of piperazine hybridized coumarin indolylcyanoenones was exploited as new
structural antibacterial frameworks to combat intractable bacterial resistance. Bioactive …

Fusarium oxysporum f. sp. radicis-lycopersici (Forl) is a destructive soil-borne
phytopathogenic fungus that causes Fusarium crown and root rot (FCRR) of tomato, leading …

This work aimed to explore the antibacterial ability and potential mechanism of linalool
against Brochothrix thermosphacta (B. thermosphacta), providing knowledge of the …

Synthetic chemical preservatives are widely used in the food industry to delay the
deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last …

Bacterial vaginosis (BV) is the most common vaginal infection affecting women worldwide.
This infection is characterized by the loss of the dominant Lactobacillus community in the …

The spotlight on natural antimicrobial agents for application in foods is attracting much
attention mainly due to their multiple benefits, including non-toxic, good and broad-spectrum …