Chemical Composition and Antibacterial Activity of the Essential Oil from Green Huajiao (Zanthoxylum schinifolium) against Selected Foodborne Pathogens-Reference-Cited by-同舟云学术

Chemical Composition and Antibacterial Activity of the Essential Oil from Green Huajiao (Zanthoxylum schinifolium) against Selected Foodborne Pathogens

Published:2013-06-12 Issue:25 Volume:61 Page:6044-6049
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Diao Wen-Rui¹,Hu Qing-Ping¹,Feng Sai-Sai¹,Li Wei-Qin¹,Xu Jian-Guo¹

Affiliation:

1. College of Life Sciences and ‡College of Engineering, Shanxi Normal University, Linfen City, 041004, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4007856

Reference36 articles.

1. The in vitro antimicrobial and antioxidant activities of the essential oils and methanol extracts of endemic Thymus spathulifolius

2. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa

3. How Safe Is Our Food?

4. Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria

5. Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

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