Herbs and spices and antimicrobials
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/J81761U712570217.pdf
Reference137 articles.
1. Nisin in multifactorial food preservation;Adams,2003
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5. Constituents and their antioxidative effects in eucalyptus leaf extract used as natural food additive;Amakura;Food Chemistry,2002
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1. Intimidating Effects of Heavy Metals on Mentha Species and Their Mitigation Using Scientific Approaches;Contaminants in Agriculture;2020
2. Biocatalytic Synthesis of Non-Natural Monoterpene O-Glycosides Exhibiting Superior Antibacterial and Antinematodal Properties;ACS Omega;2019-05-29
3. Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria;Food Control;2012-08
4. Survival of acid-adapted or non-adaptedSalmonellaEnteritidis,Listeria monocytogenesandEscherichia coliO157:H7, in traditional Greek salads;International Journal of Food Science & Technology;2009-02
5. Herbs, spices and gut health;Handbook of Herbs and Spices;2006
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