(Q46492018)

22 December 2017

title

Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers (English)

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22 December 2017

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Sara A Burt

1

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22 December 2017

René Vlielander

series ordinal

2

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22 December 2017

Henk P Haagsman

series ordinal

3

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22 December 2017

Edwin J A Veldhuizen

series ordinal

4

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22 December 2017

publication date

1 May 2005

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22 December 2017

Journal of Food Protection

published in

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22 December 2017

volume

68

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22 December 2017

issue

5

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22 December 2017

page(s)

919-926

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22 December 2017

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

cites work

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Antimicrobial agents from plants: antibacterial activity of plant volatile oils

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Antimicrobial activity of essential oils and other plant extracts.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

GC/MS evaluation of thyme (Thymus vulgaris L.) oil composition and variations during the vegetative cycle

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Factors that interact with the antibacterial action of thyme essential oil and its active constituents.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

21 January 2018

Escherichia coli O157:H7

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Susceptibility of methicillin-resistant staphylococci to oregano essential oil, carvacrol and thymol

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Activity of natural antimicrobial compounds against Escherichia coli and Salmonella enterica serovar Typhimurium

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Antimicrobial activity of carvacrol toward Bacillus cereus on rice

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

Activity and mechanisms of action of selected biocidal agents on Gram-positive and -negative bacteria.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-68.5.919

10.4315/0362-028X-68.5.919

21 January 2018

Identifiers

DOI

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22 December 2017

1 reference

22 December 2017