Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

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Phytochemical composition, GC-MS analysis, in vitro antioxidant and antibacterial potential of clove flower bud (Eugenia caryophyllus) methanolic extract Antimicrobial Activity of Individual and Combined Essential Oils against Foodborne Pathogenic Bacteria.

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P2860

Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

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2014 nî lūn-bûn

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P2860

Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7

Essential oils: their antibacterial properties and potential applications in foods--a review.

Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application.

Use of essential oils and extracts from spices in meat protection.

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C).

Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde.

Bacteriology of a most popular street food (Panipuri) and inhibitory effect of essential oils on bacterial growth.

Evaluation of antilisterial action of cilantro oil on vacuum packed ham.

Chemical composition and antimicrobial activity of Cymbopogon citratus and Cymbopogon giganteus essential oils alone and in combination.

The additive and synergistic antimicrobial effects of select frankincense and myrrh oils--a combination from the pharaonic pharmacopoeia.

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Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

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P2860

P2860

Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

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P1433

P1476

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P2860

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P1433

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P2093

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P304

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P433

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