ANTIMICROBIAL ACTIVITY OF SPICES 1
- 5 May 2004
- journal article
- Published by Wiley in Journal of Rapid Methods and Automation in Microbiology
- Vol. 12 (1), 1-55
- https://doi.org/10.1111/j.1745-4581.2004.tb00046.x
Abstract
No abstract availableKeywords
This publication has 137 references indexed in Scilit:
- Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meatBritish Poultry Science, 1998
- Antioxidants in teaCritical Reviews in Food Science and Nutrition, 1997
- Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°CJournal of Applied Bacteriology, 1995
- Antimicrobial activity of the major components of the essential oil of Melaleuca alternifoliaJournal of Applied Bacteriology, 1995
- Mechanisms of bacterial resistance to non‐antibiotics: food additives and food and pharmaceutical preservativesJournal of Applied Bacteriology, 1991
- Antibacterial Action of Garlic Extract on Food Poisoning BacteriaFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1990
- Antibacterial and Antifungal Properties of Essential Oil ComponentsJournal of Essential Oil Research, 1989
- Antimicrobial activity of clove oil dispersed in a concentrated sugar solutionJournal of Applied Bacteriology, 1989
- Inhibitory effects of essential oil components on growth of food-contaminating fungiZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
- Antimicrobial activities of Allium sativum, Allium cepa, Raphanus sativus, Capsicum frutescens, Eruca sativa, Allium kurrat on bacteriaPlant Foods for Human Nutrition, 1972