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There are 7915 results for: content related to: Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria

  1. Essential oils and aromatic plants in animal feeding – a European perspective. A review.

    Flavour and Fragrance Journal

    Volume 25, Issue 5, September/October 2010, Pages: 327–340, C. Franz, KHC Baser and W. Windisch

    Version of Record online : 19 AUG 2010, DOI: 10.1002/ffj.1967

  2. Composition and biological activity of essential oils from Labiatae against Nezara viridula (Hemiptera: Pentatomidae) soybean pest

    Pest Management Science

    Volume 67, Issue 8, August 2011, Pages: 948–955, Jorge O Werdin González, María M Gutiérrez, Ana P Murray and Adriana A Ferrero

    Version of Record online : 10 MAR 2011, DOI: 10.1002/ps.2138

  3. Oregano spices and Origanum chemotypes

    Journal of the Science of Food and Agriculture

    Volume 33, Issue 5, May 1982, Pages: 441–446, Alexander Fleisher and Naava Sneer

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740330508

  4. Effects of different irrigation, drying and production scenarios on the productivity, postharvest quality and economic feasibility of Origanum syriacum, a species typically over-collected from the wild in Lebanon

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 2, 30 January 2011, Pages: 337–343, Shady S Atallah, Ibrahim El Saliby, Riad Baalbaki and Salma N Talhouk

    Version of Record online : 19 OCT 2010, DOI: 10.1002/jsfa.4191

  5. Dose-dependent effect of oregano (Origanum vulgare L.) on lipid peroxidation and antioxidant status in 1,2-dimethylhydrazine-induced rat colon carcinogenesis

    Journal of Pharmacy and Pharmacology

    Volume 60, Issue 6, June 2008, Pages: 787–794, Thummala Srihari, Murugan Sengottuvelan and Namasivayam Nalini

    Version of Record online : 18 FEB 2010, DOI: 10.1211/jpp.60.6.0015

  6. Sensory and bio-chemical preservation of ricotta cheese using natural products

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2692–2702, Claudia M. Asensio, Nicolás Gallucci, María de las Mercedes Oliva, Mirta S. Demo and Nelson R. Grosso

    Version of Record online : 14 JUL 2014, DOI: 10.1111/ijfs.12604

  7. Antibacterial Effect of Various Essential Oils against Pathogens and Spoilage Microorganisms in Fresh Produce

    Journal of Food Safety

    Volume 35, Issue 2, May 2015, Pages: 206–219, Jeong-Eun Hyun, Young-Min Bae, Hana Song, Jae-Hyun Yoon and Sun-Young Lee

    Version of Record online : 29 DEC 2014, DOI: 10.1111/jfs.12162

  8. ANTIOXBDANT PROPERTIES OF OREGANO (ORIGANUM VULGARE) LEAF EXTRACTS

    Journal of Food Biochemistry

    Volume 24, Issue 6, December 2000, Pages: 453–465, GIOVANNA CERVATO, MARTA CARABELLI, SILVIA GERVASIO, ANDREA CITTERA, ROBERTA CAZZOLA and BENVENUTO CESTARO

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.2000.tb00715.x

  9. Identification and characterization of simple sequence repeat markers from a glandular Origanum vulgare expressed sequence tag

    Molecular Ecology Resources

    Volume 8, Issue 3, May 2008, Pages: 599–601, JOHANNES NOVAK, BRIGITTE LUKAS, KERSTIN BOLZER, SABINE GRAUSGRUBER-GRÖGER and JÖRG DEGENHARDT

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1471-8286.2007.02059.x

  10. Natural antioxidants from herbs and spices

    European Journal of Lipid Science and Technology

    Volume 108, Issue 9, No. 9 September 2006, Pages: 776–793, Nedyalka V. Yanishlieva, Emma Marinova and Jan Pokorný

    Version of Record online : 12 SEP 2006, DOI: 10.1002/ejlt.200600127

  11. Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: S294–S301, Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

    Version of Record online : 16 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02841.x

  12. Complex evolutionary relationships in Origanum section Majorana (Lamiaceae)

    Botanical Journal of the Linnean Society

    Volume 171, Issue 4, April 2013, Pages: 667–686, Brigitte Lukas, Rosabelle Samuel, Eduard Mader, Kemal Hüsnü Can Başer, Hayri Duman and Johannes Novak

    Version of Record online : 19 MAR 2013, DOI: 10.1111/boj.12022

  13. Oregano

    Natural Food Flavors and Colorants

    Mathew Attokaran, Pages: 323–324, 2011

    Published Online : 7 FEB 2011, DOI: 10.1002/9780470959152.ch81

  14. Antimicrobial Activity of Essential Oils on Clostridium perfringens Type A Inoculated in Mortadella

    Journal of Food Safety

    Volume 35, Issue 4, November 2015, Pages: 466–472, Nayane Aparecida Araujo Dias, Luciana Teixeira de Siqueira Rodrigues, Priscila Cotta Palhares, Eduardo Mendes Ramos and Roberta Hilsdorf Piccoli

    Version of Record online : 18 MAY 2015, DOI: 10.1111/jfs.12196

  15. ANTIMICROBIAL ACTIVITY OF SPICES

    Journal of Rapid Methods & Automation in Microbiology

    Volume 12, Issue 1, May 2004, Pages: 1–55, ERDOGAN CEYLAN and DANIEL Y. C. FUNG

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4581.2004.tb00046.x

  16. Selective extraction of oxygenated compounds from oregano with sub-critical water

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 4, 15 March 2012, Pages: 814–820, Doukeni Missopolinou, Costas Tsioptsias, Charalambos Lambrou and Costas Panayiotou

    Version of Record online : 17 OCT 2011, DOI: 10.1002/jsfa.4652

  17. Decontamination of Escherichia coli O157:H7 and Staphylococcus aureus from Fresh-Cut Parsley with Natural Plant Hydrosols

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1587–1594, Fatih Törnük and Enes Dertli

    Version of Record online : 26 SEP 2014, DOI: 10.1111/jfpp.12387

  18. Antioxidant Effect of Thyme (Thymus vulgaris L.) and Oregano (Origanum vulgare L.) Extracts in Soybean Oil Under Thermoxidation

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1399–1406, Neuza Jorge, Carolina Médici Veronezi and Patricia Vieira Del Ré

    Version of Record online : 23 SEP 2014, DOI: 10.1111/jfpp.12358

  19. Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings

    International Journal of Food Science & Technology

    Volume 47, Issue 7, July 2012, Pages: 1439–1447, Minia Sanjuás-Rey, Parastoo Pourashouri, Jorge Barros-Velázquez and Santiago P. Aubourg

    Version of Record online : 3 MAY 2012, DOI: 10.1111/j.1365-2621.2012.02991.x

  20. Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 11, 30 August 2013, Pages: 2707–2714, Bárbara Teixeira, António Marques, Cristina Ramos, Carmo Serrano, Olívia Matos, Nuno R Neng, José M F Nogueira, Jorge Alexandre Saraiva and Maria Leonor Nunes

    Version of Record online : 2 APR 2013, DOI: 10.1002/jsfa.6089