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103. Kalita DJ, Tarnavchyk I, Sibi M, Moser BR, Webster DC, Chisholm BJ (2018) Biobased
poly(vinyl ether)s derived from soybean oil, linseed oil, and camelina oil: Synthesis, characterization, and properties of crosslinked networks and surface coatings. Prog Org Coat
125:453–462. https://doi.org/10.1016/j.porgcoat.2018.09.033
104. Karak N (2012) 3–Vegetable oils and their derivatives. In: Karak N (ed) Vegetable oil-based
polymers. Woodhead Publishing, pp 54–95. https://doi.org/10.1533/9780857097149.54
105. Karmalm P, Hjertberg T, Jansson A, Dahl R (2009) Thermal stability of poly(vinyl chloride)
with epoxidized soybean oil as primary plasticizer. Poly Degrad Stab 94:2275–2281. https://
doi.org/10.1016/j.polymdegradstab.2009.07.019
106. Kester JJ, Fennema OR (1986) Edible films and coatings: a review. Food Technol 40(12):47–
59. https://doi.org/10.1016/B978-0-12-394601-0.00009-6
107. Kim HJ, Chen F, Wu C, Wang X, Chun HY, Jin Z (2004) Evaluation of antioxidant activity
of Australian Tea Tree (Melaleuca alternifolia) oil and its components. J Agric Food Chem
52:2849–2854. https://doi.org/10.1021/jf035377d
108. Kim JR, Sharma S (2012) The development and comparison of bio-thermoset plastics from
epoxidized plant oils. Ind Crops Prod 36(1):485–499. https://doi.org/10.1016/j.indcrop.2011.
10.036
109. Knobloch K, Pauli A, Iberl B, Weigand H, Weis N (1989) Antibacterial and antifungal
properties of essential oil components. J Essent Oil Res 1:119–128. https://doi.org/10.2174/
0929867033457719
110. Kong PS, Aroua MK, Daud WMAW (2016) Conversion of crude and pure glycerol into
derivatives: a feasibility evaluation. Renew Sustain Energy Rev 63:533–555. https://doi.org/
10.1016/j.rser.2016.05.054
111. Kordali S, Cakir A, Mavi A, Mavi A, Kilic H, Yildirim A (2005) Screening of chemical
composition and antifungal activity of essential oils from three Turkish Artemisia species. J
Agric Food Chem 53:1408–1416. https://doi.org/10.1021/jf048429n
112. Kostaki M, Giatrakou V, Savvaidis IN, Kontominas M(2009) Combined effect of MAP and
thyme essential oil on the microbiological, chemical and sensory attributes of organically
aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol 26:475–482. https://doi.
org/10.1016/j.fm.2009.02.008
113. Koul O, Walia S, Dhaliwal GS (2008) Essential oils as green pesticides: potential and
constraints. Biopestic Int 4(1):63–84
114. Kreutzer U (1984) Manufacture of fatty alcohols based on natural fats and oils. J Am Oil
Chem Soc 61:343–348. https://doi.org/10.1007/BF02678792
115. Kubo I, Muroi H, Himejima M (1992) Antimicrobial activity of green tea flavor components and their combination effects. J Agric Food Chem 40:245–248. https://doi.org/10.1021/
jf00014a015
116. Kubo I, Muroi H, Himejima M (1993) Antibacterial activity against Streptococcus mutans
of Mate tea flavor components. J Agric Food Chem 41:107–111. https://doi.org/10.1021/
jf00025a023
117. Kurita N, Miyaji M, Kurane R, Takahara Y(1981) Antifungal activity of components
of essential oils. Agric Biol Chem 45:945–952. https://doi.org/10.1080/00021369.1981.
10864635
118. Labuza T, Breene W (1989) Applications of active packaging for improvement of shelf-life and
nutritional quality of fresh and extended shelf-life foods. J Food Process Preserv 13:189–197.
https://doi.org/10.1111/j.1745-4549.1989.tb00090.x
119. Lahhit N, Bouyanzer A, Desjobert JM, Hammouti B, Salghi R, Costa J, Jama C, Bentiss
F, Majidi L (2011) Fennel (Foeniculum Vulgar) essential oil as green corrosion inhibitor of
carbon steel in hydrochloric acid solution. Portugal Electrochim Acta 29:127–138. https://
doi.org/10.4152/pea.201102127
120. Lambert RJW, Skandamis PN, Coote P, Nychas JE (2001) A study of the minimum inhibitory
concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl
Microbiol 91:453–462. https://doi.org/10.1046/j.1365-2672.2001.01428.x
R. Tesser et al.
103. Kalita DJ, Tarnavchyk I, Sibi M, Moser BR, Webster DC, Chisholm BJ (2018) Biobased
poly(vinyl ether)s derived from soybean oil, linseed oil, and camelina oil: Synthesis, characterization, and properties of crosslinked networks and surface coatings. Prog Org Coat
125:453–462. https://doi.org/10.1016/j.porgcoat.2018.09.033
104. Karak N (2012) 3–Vegetable oils and their derivatives. In: Karak N (ed) Vegetable oil-based
polymers. Woodhead Publishing, pp 54–95. https://doi.org/10.1533/9780857097149.54
105. Karmalm P, Hjertberg T, Jansson A, Dahl R (2009) Thermal stability of poly(vinyl chloride)
with epoxidized soybean oil as primary plasticizer. Poly Degrad Stab 94:2275–2281. https://
doi.org/10.1016/j.polymdegradstab.2009.07.019
106. Kester JJ, Fennema OR (1986) Edible films and coatings: a review. Food Technol 40(12):47–
59. https://doi.org/10.1016/B978-0-12-394601-0.00009-6
107. Kim HJ, Chen F, Wu C, Wang X, Chun HY, Jin Z (2004) Evaluation of antioxidant activity
of Australian Tea Tree (Melaleuca alternifolia) oil and its components. J Agric Food Chem
52:2849–2854. https://doi.org/10.1021/jf035377d
108. Kim JR, Sharma S (2012) The development and comparison of bio-thermoset plastics from
epoxidized plant oils. Ind Crops Prod 36(1):485–499. https://doi.org/10.1016/j.indcrop.2011.
10.036
109. Knobloch K, Pauli A, Iberl B, Weigand H, Weis N (1989) Antibacterial and antifungal
properties of essential oil components. J Essent Oil Res 1:119–128. https://doi.org/10.2174/
0929867033457719
110. Kong PS, Aroua MK, Daud WMAW (2016) Conversion of crude and pure glycerol into
derivatives: a feasibility evaluation. Renew Sustain Energy Rev 63:533–555. https://doi.org/
10.1016/j.rser.2016.05.054
111. Kordali S, Cakir A, Mavi A, Mavi A, Kilic H, Yildirim A (2005) Screening of chemical
composition and antifungal activity of essential oils from three Turkish Artemisia species. J
Agric Food Chem 53:1408–1416. https://doi.org/10.1021/jf048429n
112. Kostaki M, Giatrakou V, Savvaidis IN, Kontominas M(2009) Combined effect of MAP and
thyme essential oil on the microbiological, chemical and sensory attributes of organically
aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol 26:475–482. https://doi.
org/10.1016/j.fm.2009.02.008
113. Koul O, Walia S, Dhaliwal GS (2008) Essential oils as green pesticides: potential and
constraints. Biopestic Int 4(1):63–84
114. Kreutzer U (1984) Manufacture of fatty alcohols based on natural fats and oils. J Am Oil
Chem Soc 61:343–348. https://doi.org/10.1007/BF02678792
115. Kubo I, Muroi H, Himejima M (1992) Antimicrobial activity of green tea flavor components and their combination effects. J Agric Food Chem 40:245–248. https://doi.org/10.1021/
jf00014a015
116. Kubo I, Muroi H, Himejima M (1993) Antibacterial activity against Streptococcus mutans
of Mate tea flavor components. J Agric Food Chem 41:107–111. https://doi.org/10.1021/
jf00025a023
117. Kurita N, Miyaji M, Kurane R, Takahara Y(1981) Antifungal activity of components
of essential oils. Agric Biol Chem 45:945–952. https://doi.org/10.1080/00021369.1981.
10864635
118. Labuza T, Breene W (1989) Applications of active packaging for improvement of shelf-life and
nutritional quality of fresh and extended shelf-life foods. J Food Process Preserv 13:189–197.
https://doi.org/10.1111/j.1745-4549.1989.tb00090.x
119. Lahhit N, Bouyanzer A, Desjobert JM, Hammouti B, Salghi R, Costa J, Jama C, Bentiss
F, Majidi L (2011) Fennel (Foeniculum Vulgar) essential oil as green corrosion inhibitor of
carbon steel in hydrochloric acid solution. Portugal Electrochim Acta 29:127–138. https://
doi.org/10.4152/pea.201102127
120. Lambert RJW, Skandamis PN, Coote P, Nychas JE (2001) A study of the minimum inhibitory
concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl
Microbiol 91:453–462. https://doi.org/10.1046/j.1365-2672.2001.01428.x