{"id":"W2054811236","doi":"10.1016/j.fm.2004.08.006","title":"Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials","year":2004,"lang":"en","type":"article","venue":"Food Microbiology","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":981,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Antimicrobial; Shelf life; Preservative; Food Preservatives; Smoke; Food science; Food safety; Biotechnology; Potency; Biology; Toxicology; Chemistry; Microbiology; Biochemistry; In vitro","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.008966769262598831,"score_gpt":0.1978950032155389,"score_spread":0.18892823395294,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}