A review on influencing factors on the minimum inhibitory concentration of essential oils-Reference-Cited by-同舟云学术

A review on influencing factors on the minimum inhibitory concentration of essential oils

Published:2017-10-17 Issue:3 Volume:59 Page:357-378
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Van de Vel Elien¹,Sampers Imca¹,Raes Katleen¹

Affiliation:

1. Department of Industrial Biological Sciences, Laboratory of Food Microbiology and Biotechnology, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk, Belgium

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1371112

Reference125 articles.

1. Antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils ofMentha spicata andAnethum sowa

2. Fungicidal activity of thymol and carvacrol by disrupting ergosterol biosynthesis and membrane integrity against Candida

3. The impact of plant volatiles on bacterial quorum sensing

4. Isolation, characterization and evaluation of antimicrobial and cytotoxic activity of estragole, obtained from the essential oil of croton zehntneri (euphorbiaceae)

5. Quantitative structure-activity relationship of molecules constituent of different essential oils with antimycobacterial activity against Mycobacterium tuberculosis and Mycobacterium bovis

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