Meat and meat products are perishable products that require the use additives to prevent the
spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products …

Essential oils (EOs) have been long recognized for their antibacterial, antifungal, antiviral,
insecticidal and antioxidant properties. They are widely used in medicine and the food …

With the increase in antibiotic-resistant bacteria and the lack of new antibiotics being
brought onto the market, alternative strategies need to be found to cope with infections …

Essential oils (EOs) are liquid preparations, produced from plant materials. Although EOs
showed a promising bioactivity in vitro, they could interact in foods with some components …

Origanum vulgare L., recognized throughout the world as a popular medicinal and flavoring
herb, contains a wide array of medicinally active components, including phenolic …

During the last few years the scientific community has shown a considerable interest in the
study of plant materials as sources of new compounds to be processed into antimicrobial …

Bacterial resistance to conventional antibiotics has become a clinical and public health
problem, making therapeutic decisions more challenging. Plant compounds and nanodrugs …

The development of natural protective agents as alternatives to chemical fungicides is
currently in the spotlight. In the present investigation, chemical composition and antifungal …

The presence of fungi and contaminating bacteria in ripened cheeses is a major concern for
the dairy industry worldwide. Therefore, the objective of this study was to evaluate the …

Abstract Origanumvulgare L.(O. vulgare) is an important medicinal herb of the family
Lamiaceae. In the current study, we explained the critical evaluation of traditional uses, the …