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

By O. Sağdıç, A. Kuşçu, M. Özcan, S. Özçelik. 2002

161 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/53038a1ea0e3e8a0a0afbf2102edce906ca60b9b

How researchers see this paper

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

In Biotechnology

1. Iraj Rasooli

In Food Science

1. Iraj Rasooli
2. G. Ozkan
3. O. Sağdıç

In Plant Science

1. Iraj Rasooli
2. O. Sağdıç
3. G. Ozkan

Citations in the corpus

• Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts (2006, background): “The other bacteria were grown in the same media at 37 C for 18–24 h (Sagdic et al., 2002; Sagdic & Ozcan, 2003).”
• Food Preservation - A Biopreservative Approach (2007, background): “Origanum vulgare L., Lamiaceae family, is being used in traditional medicine systems in many countries (Sagdic et al. 2002; Sahin et al. 2004).”