Inhibition of foodborne pathogens by thymol, eugenol, menthol and anethole

DeepDyve requires Javascript to function. Please enable Javascript on your browser to continue.

Karapinar, Mehmet; Esen Aktuǧ, Şahika

International Journal of Food Microbiology , Volume 4 (2): 161-166 – Mar 1, 1987

Download PDF

Karapinar, Mehmet; Esen Aktuǧ, Şahika

International Journal of Food Microbiology , Volume 4 (2): 161-166 – Mar 1, 1987

References

References for this paper are not available at this time. We will be adding them shortly, thank you for your patience.

Comparative antimycotic effects of selected herbs, spices, plant components and commercial antifungal agents

Azzous
Sensitivity of Vibrio parahaemolyticus to spices and organic acids

Beuchat
Inhibition of Aspergillus parasiticus by thymol

Buchanan
Inhibition of aflatoxin production by cinnamon

Bullerman
Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol

Bullerman
Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol

Bullerman
Effect of rosemary spice extractive on growth of microorganisms in meats

Farbood
Mycotoxin production of fungi on commercial foods

Hitokoto
Inhibitory effects of species on growth and toxin production of toxigenic fungi

Hitokoto
Inhibition of Clostridium botulinum by spice extracts and aliphatic alcohols

Huhtanen
The effects of citrus oils and some spices on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999

Karapinar
Inhibition of aflatoxin production by some spices

Mabrouk
Use of chemical compounds and a rosemary extract in quality maintenance of deboned poultry meat

MacNeil
Inhibitory effects of ethanol extract of mace and eugenol on the growth of microorganisms isolated from Vienna sausages

Miyao
Antimicrobial properties of bay and other phenolic essential oils

Nadal