https://www.selleckchem.com/products/8-bromo-camp.html Essential oils (EOs) are natural, volatile and aromatic liquids extracted from special plants. EOs are complex mixture of secondary metabolites (terpenes, phenolic compounds, alcohol). EOs possess a wide range of biological activities including antioxidant, antimicrobial and anti-inflammatory ones. Particularly, EOs exhibit pronounced antibacterial and food preservative properties that represent a real potential for the food industry. Numerous EOs have the potential to be used as a food preservative for meat and meat products, vegetables and fruits as well as for dairy products. The main obstacles for using EOs as food preservatives are their safety limits, marked organoleptic effects and possible contamination by chemical products such as pesticides. This review aims to provide an overview of current knowledge about EOs food preservative properties with special emphasis on their antibacterial activities and to support their uses as natural, eco-friendly, safe and easily biodegradable agents for food preservation.To study the physiology of the primate visual system, non-invasive electrophysiological techniques are of major importance. Two main techniques are available the electroretinogram (ERG), a mass potential originating in the retina, and the visual evoked potential (VEP), which reflects activity in the primary visual cortex. In this overview, the history and the state of the art of these techniques are briefly presented as an introduction to the special issue "New Developments in non-invasive visual electrophysiology". The overview and the special issue can be used as the starting point for exciting new developments in the electrophysiology of primate and mammalian vision.Several vaccine candidates have been introduced for immunization against Pseudomonas aeruginosa strains. Despite extensive efforts in recent decades, there is no accurate immunogenic candidate against this pathogen in the market yet. Due