[1] Cho, S. H., I. W. Seo, J. D. Choi, and I. S. Joo (1990a).
Inhibitory effects of grape fruit seed extract
(DF-100) on the growth and toxin production
of Penicillium islandicum. J. Korean Agric.
Chem. Soc. 33:169-173.
[2] Cho, S. H., I. W. Seo, J. D. Choi and I. S. Joo (1990b).
Antimicrobial and antioxidant activity of
grapefruit and seed extract on fishery products.
Bull.Korean Fish. Soc. 23:289-296.
[3] Choi, J.-S., Y.-R.Lee, Y.-M. Ha, H.J. Seo, Y.H. Kim, S.-M.
Park, and J.H. Sohn (2014). Antibacterial effect
of grapefruit seed extract (GSE) on Makgeollibrewing
microorganisms and its application in
the preservation of fresh Makgeolli. J. Food Sci.
79:M1159-M1167.
[4] Choi, J.-S., E. J. Cheon, T.-U. Kim, W.-S.Moon, J.-
W.Kim and M.-R.Kim (2015). Acute dermal
and ocular irritation test of rice bran
supercritical CO2 extract (RB-SCE) and skin
sensitivity test of test essence product with
0.5% RB-SCE. Toxicol. Environ. Health Sci.
7:65-72.
[5] Corbo, M. R., B. Speranza, A. Filippone, S. Granatiero, A.
Conte, M. Sinigaglia, and M.A.Del Nobile
(2008). Study on the synergic effect of natural
compounds on the microbial quality decay of
packed fish hamburger. Int. J. Food Microbiol.
127:261–267.
[6] Cvetnić, Z., and S. Vladimir-Knežević (2004).
Antimicrobial activity of grapefruit seed and
pulp ethanolic extract. Acta. Pharm. 54:243-
250.
[7] Djerrou, Z., H. Djaalab, F. Riachi, M. Serakta, A. Chettou,
Z. Maameri, B. Boutobza, and Y. Hamdi-Pacha
(2013). Irritantcy potential and sub-acute
dermal toxicity study of Pistacialentiscus fatty
oil as a topical traditional remedy. Afr. J. Tradit.
Complement.Altern. Med.10:480-489.
[8] Draize, J. H., G. Woodard, and H.O. Calvery (1944).
Methods for the study of irritation and toxicity
of substances applied topically to the skin and
mucous membranes. J. Pharmacol. Exp. Ther.
82:377-390.
[9] Ha, Y. M., B. B. Lee, H. J. Bae, K. M. Je, S. R. Kim, J.S.
Choi and I. S. Choi. (2009). Antimicrobial
activity of grapefruit seed extract and processed
sulfur solution against human skin pathogens. J.
Life Sci. 19:94-100.
[10] Heggers, J. P., J. Cottingham, J. Gusman, L. Reagor, L.
McCoy, E. Carino, R. Cox, and J.G. Zhao
(2002). The Effectiveness of Processed
Grapefruit-Seed Extract as an antibacterial
agent: II. mechanism of action and In Vitro
toxicity. J. Altern. Complement. Med. 8:333-
340.
[11] Hong, Y.H., G.O. Lim,and K.B. Song (2009).Physical
properties of Gelidiumcorneum–gelatin blend
films containing grapefruit seed extract or
green tea extract and its application in the
packaging of pork loins. J. Food Sci. 74:C6-
C10.
[12] Ionescu, G., R. Kiehl, F. Wichmann-Kunz, C. Williams,
and L. Baum (1991). Oral citrus seed extract.
J.Orthomol. Med. 5:230-238.
[13] Jang, S.A., Y.J. Shin, and K.B. Song (2011). Effect of
rapeseed protein–gelatin film containing
grapefruit seed extract on ‘Maehyang’
strawberry quality. Int. J. Food Sci. Technol.
46:620-625.
[14] Jin, M.S., Y.J. Yu, B.G. Choe, H.Y. Lee, M.J. Kim, H.J.
No, J.S. Park, G.S. Jo, J.G. Kim,andS.H. Choe
(2003). Antimicrobial and anti-gingivitis effect
of chewing gum containing grapefruit seed
extract and xylitol. J. Korean Acad. Periodontol.
33:485-497.
[15] Kelly, P. and S. Grotkin (2014). Cosmetic formulation.
US 20140044657 A1.
[16] Ko, G.-H., K.-H.Lee,and S.-H. Cho (1995). A safety test
on grapefruit seed extract. J. Korean Soc. Food
Sci. Nutr. 24:690-694.
[17] Krajewska-Kulak, E., C. Lukaszuk and W. Niczyporuk
(2003). Antifungal activity of 33% grapefruit–
water glycerol solution. J. Eur. Acad. Dermatol.
Venereol. 17:486-487.
[18] Larcher, W. (2003). Physiological plant ecology:
ecophysiology and stress physiology of
functional groups. Springer Science and
Business Media, Berlin, Heidelberg, Germany.
[19] Lee, B.B., Y.M. Ha, S.H. Shin, K.M. Je, J.S. Choi, andI.S.
Choi (2009). Antimicrobial activity of test
dentifrice product containing grapefruit seed
extract and processed sulfur solution against
oral pathogens. J. Life Sci. 19:956-962.
[20] Lee, D.S., Y.I. Hwang and S.H. Cho (1998). Developing
antimicrobial packaging film for curled lettuce
and soybean sprouts. Food Sci. Biotechnol.
7:117–121.
[21] Lee, H. S. M. R. Kim, Y. Park, H. J. Park, U. J. Chang, S.
Y. Kim, and H. J. Suh.(2012). Fermenting red
ginseng enhances itssafety and efficacy as a
novel skin care anti-aging ingredient:In vitro
and animal study. J. Med. Food15:1015-1023.
[22] OECD(1981). Acute dermal irritation / corrosion. In
OECD Guidelines for Testing of Chemicals.
Section 4, no. 404. OECD, Paris.
[23] Reagor, L., J. Gusman, L. McCoy, E. Carino and J. P.
Heggers (2002). The effectiveness of processed
grapefruit-seed extract as an antibacterial agent:
I. An in vitro agar assay. J. Altern. Complement.
Med. 8:325-332.
[24] Xu, W., W. Qu, K. Huang, F. Guo, J.J. Yang, H. Zhao,
and Y. B. Luo (2007). Antibacterial effect of
grapefruit seed extract on food-borne pathogens
and its application in the preservation of
minimally processed vegetables.Postharvest
Biol. Technol. 45:126-133.