Enhancing bread preservation through non-contact application of starch-based composite film infused with clove essential oil nanoemulsion

Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat

Inclusion complexes of clove essential oil with sodium caseinate and gum arabic prepared by high-pressure homogenization: Characterization and non-contact antimicrobial activity

NADPH oxidase-derived reactive oxygen species production activates the ERK1/2 pathway in neutrophil extracellular traps formation by Streptococcus agalactiae isolated from clinical mastitis bovine

New insights into the persistent effect of transient cinnamaldehyde vapor treatment on the growth and aflatoxin synthesis of Aspergillus flavus

Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity