(Q57903016)

English

Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

article by Osman Saǧdιç published August 2003 in Lebensmittel-Wissenschaft & Technologie

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title

Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols (English)

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author

Osman Sağdıç

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ORCID Public Data File 2021

author name string

Osman Saǧdιç

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1

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publication date

August 2003

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published in

Lebensmittel-Wissenschaft & Technologie

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volume

36

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issue

5

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page(s)

467-473

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cites work

Inhibitory effects of six Turkish thyme-like spices on some common food-borne bacteria (short communication)

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https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900037-9

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7 January 2021

Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi

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https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900037-9

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7 January 2021

Composition and antimicrobial activity of the essential oils of two Origanum species

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https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900037-9

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7 January 2021

Antimicrobial Activity of Some Plant Essential Oils Against Listeria monocytogenes 1

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https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900037-9

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7 January 2021

In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils

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https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900037-9

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7 January 2021

Antimicrobial agents from plants: antibacterial activity of plant volatile oils

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7 January 2021

Antimicrobial Activity of Some Egyptian Spice Essential Oils

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7 January 2021

Antimicrobial activity of essential oils and other plant extracts.

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7 January 2021

Inhibition of Clostridium botulinum by Spice Extracts and Aliphatic Alcohols

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7 January 2021

Zulu medicinal plants with antibacterial activity

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7 January 2021

Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae

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7 January 2021

Composition and antimicrobial properties of essential oils of four Mediterranean Lamiaceae

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https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900037-9

retrieved

7 January 2021

Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7

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https://api.crossref.org/works/10.1016%2FS0023-6438%2803%2900037-9

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7 January 2021

Antibacterial activity of Turkish spice hydrosols

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7 January 2021

Identifiers

DOI

10.1016/S0023-6438(03)00037-9

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(Q57903016)

Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols

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