Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols-Reference-Cited by-同舟云学术

Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

Published:2003-08 Issue:5 Volume:36 Page:467-473
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Saǧdιç Osman

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Inhibitory effect of six Turkish thyme-like spices on some common food-borne bacteria;Akgül;Die Nahrung,1988

2. Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi;Akgül;International Journal of Food Microbiology,1988

3. Inhibitory effects of selected Thymbra spicata L. at various concentrations on growth of Escherichia coli under different temperatures;Akgül;Doga Turkish Journal of Botany,1989

4. Composition and antimicrobial activity of the essential oils of two Origanum species;Aligiannis;Journal of Agriculture and Food Chemistry,2001

5. Antimicrobial activity of some plant essential oils against Listeria monogytogenes;Aureli;Journal of Food Protection,1992

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