Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran

(2017) Behnaz Tohidi et al.   FOOD CHEMISTRY

Comparison of Four Extraction Methods for Essential Oil from Thymus daenensis Subsp. Lancifolius and Chemical Analysis of Extracted Essential Oil

(2016) Yousef Tavakolpour et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species

(2016) Carmen Ballester-Costa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Reduction of Salmonella enterica Contamination on Grape Tomatoes by Washing with Thyme Oil, Thymol, and Carvacrol as Compared with Chlorine Treatment

(2016) YINGJIAN LU et al.   JOURNAL OF FOOD PROTECTION

Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy

(2015) Ana del Olmo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.

(2015) Natália Martins et al.   FOOD CHEMISTRY

Comparative Antibacterial, Chemical and Morphological Study of Essential Oils ofThymbra spicatavar.spicataLeaves by Solvent-Free Microwave Extraction and Hydro-Distillation

(2015) Burcu Uysal et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Rosmarinic Acid Levels, Phenolic Contents, Antioxidant and Antimicrobial Activities of the Extracts fromSalvia verbenaca L. Obtained with Different Solvents and Procedures

(2015) Milica Kostić et al.   JOURNAL OF FOOD BIOCHEMISTRY

VARIATION OF AGRONOMICAL CHARACTERISTICS AND ESSENTIAL OIL COMPONENTS OF ZAHTER (Thymbra spicata L. var. spicata) POPULATIONS IN SEMI-ARID CLIMATIC CONDITIONS

(2015) Suleyman KIZIL et al.   Turkish Journal of Field Crops

Rapid methods for extracting and quantifying phenolic compounds in citrus rinds

(2015) Lembe Samukelo Magwaza et al.   Food Science & Nutrition

Influence of extraction methods on antioxidant and antimicrobial properties of essential oil fromThymua danesissubsp. Lancifolius

(2015) Yousef Tavakolpour et al.   Food Science & Nutrition

Antioxidant activity of twenty wild Spanish Thymus mastichina L. populations and its relation with their chemical composition

(2014) Teresa Delgado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films

(2014) Marina Ramos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Similar Reduction of Salmonella enterica Typhimurium on Grape Tomatoes and Its Cross-Contamination in Wash Water by Washing with Natural Antimicrobials as Compared with Chlorine Treatment

(2013) Yingjian Lu et al.   Food and Bioprocess Technology

Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC–UV and ESI–MS combined method

(2013) Olívia R. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Variations in Tunisian wormwood essential oil profiles and phenolic contents between leaves and flowers and their effects on antioxidant activities

(2013) Leila Riahi et al.   INDUSTRIAL CROPS AND PRODUCTS

Essential Oil Composition, Total Phenolic Content, Antioxidant Activity and Antifungal Properties of IranianThymus daenensissubsp.daenensisCelak. as in Influenced by Ontogenetical Variation

(2013) Ardalan Alizadeh et al.   Journal of Essential Oil Bearing Plants

Variation in the essential oils ofThymbra spicataL. growing wild in Lebanon according to the date of harvest

(2013) Ahmad Barakat et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts

(2012) Mohamed Hussein Hamdy Roby et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical composition and antibacterial and antioxidant properties of commercial essential oils

(2012) Bárbara Teixeira et al.   INDUSTRIAL CROPS AND PRODUCTS

Antimicrobial and Antioxidant Activities of Essential Oils of Satureja thymbra Growing Wild in Libya

(2012) Abdulhmid Giweli et al.   MOLECULES

Reductions of Salmonella enterica on chicken breast by thymol, acetic acid, sodium dodecyl sulfate or hydrogen peroxide combinations as compared to chlorine wash

(2011) Y. Lu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging

(2011) Marina Ramos et al.   JOURNAL OF FOOD ENGINEERING

A COMPARISON OF THE ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT OF NONPOLAR AND POLAR EXTRACTS OBTAINED FROM FOUR ENDEMIC LAMIACEAE SPECIES GROWN IN GREECE

(2010) VASILIKI LAGOURI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of microwave-assisted hydrodistillation withthe traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L.

(2008) Mohammad-Taghi Golmakani et al.   FOOD CHEMISTRY

Chemical composition and antiaflatoxigenic activity of Carum carvi L., Thymus vulgaris and Citrus aurantifolia essential oils

(2008) Mehdi Razzaghi-Abyaneh et al.   FOOD CONTROL

Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils

(2007) María C. Rota et al.   FOOD CONTROL