Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet

By M. Viuda‐Martos, Y. Ruíz-Navajas, J. Fernández‐López, J. Pérez-Álvarez. 2008

168 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/11c7fe89cfb6badde1bdbc30f40aebbb63af5517

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. S. Ibrahim
2. M. Tajkarimi
3. D. Cliver

In Food Science

1. S. Ibrahim
2. M. Tajkarimi
3. D. Cliver

In Plant Science

1. S. Ibrahim
2. M. Tajkarimi
3. D. Cliver

Citations in the corpus

• Antimicrobial herb and spice compounds in food. (2010, background): “…Antioxidant Yes Ozkan et al. (2007) Dairy industries Oregano, thyme, rosemary, sage, cumin and clove Starter cultures and related food spoilage Yes Viuda-Martos et al. (2008) Vegetables Lettuce, romaine Thyme oil E. coli O157:H7 Yes (+) Burt (2004) Carrots Thyme oil E. coli O157:H7 Yes (+ ++)…”