Antimicrobial activities of commercial essential oils and their components against food‐borne pathogens and food spoilage bacteria-Reference-Cited by-同舟云学术

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Antimicrobial activities of commercial essential oils and their components against food‐borne pathogens and food spoilage bacteria

Published:2014-05-04 Issue:4 Volume:2 Page:403-416
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mith Hasika¹²,Duré Rémi¹,Delcenserie Véronique¹,Zhiri Abdesselam³,Daube Georges¹,Clinquart Antoine¹

Affiliation:

1. Department of Food Science Faculty of Veterinary Medicine FARAH University of Liège Liège Belgium

2. Department of Food Technology and Chemical Engineering Institute of Technology of Cambodia Phnom Penh Cambodia

3. R&D Department Pranarom International 37 Avenue des Artisans Ghislenghien B‐7822 Belgium

Funder

CIUF-CUD

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.116

Reference50 articles.

1. Composition and Antimicrobial Activity of the Essential Oils of Two Origanum Species

2. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri

3. Control of Salmonella in foods by using essential oils: A review

4. Antimicrobial and antioxidant properties of some commercial essential oils

5. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey

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