Effect of Piper nigrum, Thymus vulgaris and Syzigiuim aromaticum essential oils on the microbiological and sensory quality of Pork sausages during preservation

Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

(2022) Manasweeta Angane et al.   Foods

Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review

(2022) Miklós Posgay et al.   Heliyon

Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products

(2021) Bruno Dutra da Silva et al.   MEAT SCIENCE

Management of meat by- and co-products for an improved meat processing sustainability

(2021) Fidel Toldrá et al.   MEAT SCIENCE

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

(2021) Hwan Hee Yu et al.   Foods

INSIGHTS OF THE ANTIMICROBIAL ACTIVITY OF PIPERINE EXTRACTED FROM PIPER NIGRUM L.

(2020) AURELIAN CORNELIU MORARU   FARMACIA

Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages

(2019) Branislav Šojić et al.   FOOD CHEMISTRY

Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review

(2016) Mallappa Kumara Swamy et al.   Evidence-based Complementary and Alternative Medicine

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 Combination and Their Antimicrobial Properties

(2012) Imaël Henri Nestor Bassolé et al.   MOLECULES

Antimicrobial herb and spice compounds in food

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

Antimicrobial combined action of terpenes against the food-borne microorganismsEscherichia coli, Staphylococcus aureusandBacillus cereus

(2009) M. N. Gallucci et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

In vitro pharmacodynamics of novel rifamycin ABI-0043 against Staphylococcus aureus

(2008) B. T. Tsuji et al.   JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE