In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria.
By N. Weerakkody, N. Caffin, M. Turner, G. Dykes. 2010
221 citations recorded by the source corpus.
Subfields: Food Science, Pharmacology, Plant Science
View Paper: https://www.semanticscholar.org/paper/59b8c034021714e08bda1aab7ccb857eaff81fd5
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In Food Science
In Plant Science
Citations in the corpus
- Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging (2012, methodology): “This method is very simple and it is based on the measurement of the clear zone caused by growth inhibition produced by a film disk containing the antimicrobial agent when putting in direct contact with a bacterial culture (Singh et al., 2003; Mendoza, 2009; Weerakkody et al., 2010).”
- Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, unknown): “Similarly Weerakkody et al. (2010) observed that water extracts of oregano and rosemary had little or no antimicrobial activity compared to ethanol or hexane extracts.”