Chemical Composition, Antimicrobial andAntioxidant Activities ofEugenia caryophyllataEssential Oil

Anticariogenic and cytotoxic activity of clove essential oil (Eugenia caryophyllata) against a large number of oral pathogens

(2010) Bochra Kouidhi et al.   ANNALS OF MICROBIOLOGY

INHIBITORY EFFECT OF CLOVE OIL (SYZIUM AROMATICUM) AGAINSTLISTERIA MONOCYTOGENESCELLS INCUBATED IN FRESH-CUT SALMON

(2010) HANENE MILADI et al.   JOURNAL OF FOOD SAFETY

Effect of citral, eugenol, nerolidol and α-terpineol on the ultrastructural changes of Trichophyton mentagrophytes

(2009) M.J. Park et al.   FITOTERAPIA

In vitro and in vitro activity of eugenol oil (Eugenia caryophylata) against four important postharvest apple pathogens

(2008) A AMIRI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibacterial Compounds from Rose Bengal-Sensitized Photooxidation of β-Caryophyllene

(2008) Y.S. Kim et al.   JOURNAL OF FOOD SCIENCE

Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components

(2007) W. Wang et al.   FOOD CHEMISTRY