Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef

Effect of Inoculum Preparation Procedure and Storage Time and Temperature on the Fate of Listeria monocytogenes on Inoculated Salami

(2016) CATHERINE A. SIMPSON et al.   JOURNAL OF FOOD PROTECTION

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

(2013) Abdelkader Bensid et al.   FOOD CHEMISTRY

Enzyme-assisted extraction of essential oils from thyme (Thymus capitatus L.) and rosemary (Rosmarinus officinalis L.): Impact on yield, chemical composition and antimicrobial activity

(2013) Karim Hosni et al.   INDUSTRIAL CROPS AND PRODUCTS

Essential oils as potential antimicrobial agents in meat and meat products: A review

(2013) Dinesh D. Jayasena et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components

(2012) Adriana M. Ojeda-Sana et al.   FOOD CONTROL

Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Walnut Kernels during Storage

(2012) TYANN BLESSINGTON et al.   JOURNAL OF FOOD PROTECTION

Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature

(2012) Djamel Djenane et al.   MEAT SCIENCE

Food applications of natural antimicrobial compounds

(2012) Annalisa Lucera et al.   Frontiers in Microbiology

In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)

(2011) Jonathan Delgado Adámez et al.   FOOD CONTROL

AFM study of the differential inhibitory effects of the green tea polyphenol (−)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria

(2011) Y. Cui et al.   FOOD MICROBIOLOGY

Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco

(2011) Abdenour Ait-Ouazzou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant and antibacterial activity of essential oil and extracts of bay laurelLaurus nobilisLinnaeus (Lauraceae) from Portugal

(2011) C. Ramos et al.   NATURAL PRODUCT RESEARCH

Screening of the essential oil composition of wild Sicilian thyme

(2010) Edoardo M. Napoli et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Variability in essential oil content and composition of Origanum hirtum L., Origanum onites L., Coridothymus capitatus (L.) and Satureja thymbra L. populations from the Greek island Ikaria

(2010) G. Economou et al.   INDUSTRIAL CROPS AND PRODUCTS

COMPARISON OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF GLYCOSIDICALLY BOUND AND FREE VOLATILES FROM CLOVE (EUGENIA CARYOPHYLLATATHUNB.)

(2010) O. POLITEO et al.   JOURNAL OF FOOD BIOCHEMISTRY

Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts

(2010) Anja Klančnik et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Chemical investigation of the essential oil ofThymus linearis(Benth. ex Benth) from western Himalaya, India

(2010) R.S. Verma et al.   NATURAL PRODUCT RESEARCH

Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

(2009) Manuel Viuda-Martos et al.   FLAVOUR AND FRAGRANCE JOURNAL

GC/MS analysis and in vitro antioxidant activity of essential oil and methanol extracts of Thymus caramanicus Jalas and its main constituent carvacrol

(2009) Javad Safaei-Ghomi et al.   FOOD CHEMISTRY

Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat

(2009) Lidiane Nunes Barbosa et al.   Foodborne Pathogens and Disease

Antioxidant activities and chemical composition of essential oil of Pistacia atlantica from Algeria

(2009) N. Gourine et al.   INDUSTRIAL CROPS AND PRODUCTS

Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components

(2008) J. Gutierrez et al.   FOOD MICROBIOLOGY

Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

(2008) El Akrem Hayouni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

(2008) J. Gutierrez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

(2007) N. Solomakos et al.   MEAT SCIENCE