Antimicrobial herb and spice compounds in food.

By M. Tajkarimi, S. Ibrahim, D. Cliver. 2010

1,416 citations recorded by the source corpus.

Subfields: Complementary and alternative medicine, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/45d047db47f27170bf219a50d993cba28a47dc5b

How researchers see this paper

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

In Complementary and alternative medicine

1. S. Ibrahim
2. Abdo Hassoun
3. Fiza Nazir
4. P. Negi
5. R. Salim
6. Zameer Hussain
7. M. Bashir
8. S. Z. Hussain

In Food Science

1. Abdo Hassoun
2. Ö. Çoban
3. R. Gyawali
4. S. Ibrahim
5. Corliss A. O'Bryan
6. M. Simões
7. J. R. Calo
8. Fiza Nazir

In Plant Science

1. Abdo Hassoun
2. Ö. Çoban
3. Corliss A. O'Bryan
4. J. R. Calo
5. S. Ibrahim
6. Fiza Nazir
7. P. Negi
8. R. Salim

Citations in the corpus

• Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, background): “On the other 566 hand, some authors (Tajkarimi et al., 2010) reported that the efficiency of EOs may be 567 affected by fat level of fish, since some EOs were found to be more effective on lean fish 568 (e.g., cod) than on fatty fish (e.g., salmon).”
• Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “Essential oils are considered to be secondary metabolites and important for plant defense as they often possess antimicrobial properties (Fraenkel, 1959; Tajkarimi et al., 2010).”
• Essential Oils in Combination and Their Antimicrobial Properties (2012, background): “While volatile oils containing terpene hydrocarbons were usually inactive [28,31–38].”
• Essential oils as antimicrobials in food systems – A review (2015, background): “Thanissery and Smith (2014) found that a combination of thyme and orange EOs (TOC) inhibited the growth of both Salmonella and Campylobacterwhen used at a level of 0.”
• Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. (2012, background): “Many herbs and spice extracts possess antimicrobial activity against a range of bacteria, yeast and molds (Beuchat 2001; Friedman et al., 2002, 2004; Raybaudi-Massilia et al., 2009; Tajkarimi et al., 2010).”
• Towards Advances in Medicinal Plant Antimicrobial Activity: A Review Study on Challenges and Future Perspectives (2021, background): “There are over 1340 plants with defined antimicrobial activity and over 30,000 antimicrobial compounds have been isolated from plants [8].”