Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum , Cinnamomum zeylanicum , Myrtus communis , and Lavandula stoechas essential oils against Escherichia coli

Combined treatment of Thymus vulgaris L., Rosmarinus officinalis L. and Myrtus communis L. essential oils against Salmonella typhimurium : Optimization of antibacterial activity by mixture design methodology

(2018) Mouhcine Fadil et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Application of mixture design for optimum antioxidant activity of mixtures of essential oils from Ocimum basilicum L., Origanum majorana L. and Rosmarinus officinalis L.

(2018) Tomasz Baj et al.   INDUSTRIAL CROPS AND PRODUCTS

Microbial diversity of consumption milk during processing and storage

(2018) Davide Porcellato et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils

(2017) Mariem Ben Jemaa et al.   FOOD CHEMISTRY

Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria

(2015) Gulsun Akdemir Evrendilek   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Implication of food safety measures on microbiological quality of raw and pasteurized milk

(2011) Smigic Nada et al.   FOOD CONTROL

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

(2011) Geíza Alves de Azeredo et al.   FOOD RESEARCH INTERNATIONAL

Study of the biodiesel B100 oxidative stability in mixture with antioxidants

(2011) Elaine Cristina R. Maia et al.   FUEL PROCESSING TECHNOLOGY

Rosmarinus officinalis essential oil: antiproliferative, antioxidant and antibacterial activities

(2010) Abdullah Ijaz Hussain et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Optimization of operating conditions of Tunisian myrtle (Myrtus communis L.) essential oil extraction by a hydrodistillation process using a 24 complete factorial design

(2010) Ahlem Haj Ammar et al.   FLAVOUR AND FRAGRANCE JOURNAL

Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower

(2010) Wissem Aidi Wannes et al.   FOOD AND CHEMICAL TOXICOLOGY

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

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

(2009) P. Goñi et al.   FOOD CHEMISTRY

Evaluation of Combined Antibacterial Effects of Eugenol, Cinnamaldehyde, Thymol, and Carvacrol against E. coli with an Improved Method

(2009) Rui-song Pei et al.   JOURNAL OF FOOD SCIENCE

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

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

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY