SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND ITS DETERMINATION

By L. Zaika. 2007

648 citations recorded by the source corpus.

Subfields: Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/b55409920dd7ff191279b54ad005afc8f4b6643b

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Citations in the corpus

The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review (2007, result): “However, the oil also appears to be effective against both Gram-positive and Gram-negative microorganisms, contrasting with results found in other studies (Zaika, 1988; Smith-Palmer et al., 1998).”
Food Preservation - A Biopreservative Approach (2007, methodology): “Since EOs are characterized as being volatile, methods that test the antimicrobial activity of such agents in their vapor phase have been outlined (Zaika 1988), and modified (Weissinger et al. 2001).”
Potential of cinnamon (Cinnamomum verum) oil to control Streptococcus iniae infection in tilapia (Oreochromis niloticus) (2010, background): “In addition, the antimicrobial activities of many essential oils have been reviewed previously [15, 24 ].”
Inhibitory parameters of essential oils to reduce a foodborne pathogen (2005, background): “Previous research in the essential oils field had remarkably increased, mainly with regard to the antimicrobials used to control food pathogens and food native microflore (Zaika, 1988; Gustafson et al., 1998; Cox & Gustafson, 2000; Menon & Garg, 2001; Ponce et al., 2003) and the knowledge of the pos”
The effect of garlic (Allium sativum) on growth and immune responses of hybrid tilapia (Oreochromis niloticus x Oreochromis aureus) (2007, methodology): “To date; most previous studies were carried out on the antioxidant and antimicrobial properties of garlic (Allium sativum) and its derivatives such as essential oil and oleoresin (Akgül, 1993; Zaika, 1988).”
The in vitro antibacterial activity of dietary spice and medicinal herb extracts. (2007, background): “The highest sensitivity of S. aureus may be due to its cell wall structure and outer membrane (Zaika, 1988).”
Antimicrobial herb and spice compounds in food. (2010, background): “However, methods and mechanisms of action, as well as the toxicological and sensory effects of natural antimicrobials, are not completely understood (Burt, 2004; Davidson, 2006; Gaysinsky & Weiss, 2007; Gutierrez, Rodriguez, BarryRyan, & Bourke, 2008b; Lopez-Malo vigil et al., 2005; Moriera, Ponce, ”
Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, positive): “…a number of previous studies have shown that oregano, clove, rosemary and sage extracts or essential oils displayed the strongest and most consistent inhibitory effects against food-borne bacteria among many herbs and spices tested (Kalemba & Kunicka, 2003; Smith-Palmer et al., 1998; Zaika, 1988).”