Screening for Inhibitory Activity of Essential Oils on Selected Bacteria, Fungi and Viruses

By Sue C. Chao, D. Young, C. Oberg. 2000

469 citations recorded by the source corpus.

Subfields: Cell Biology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/c0838c5f21055e20abea8b6a612e3a1622ef535f

How researchers see this paper

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

In Food Science

1. M. Mohammadi Gheisar
2. T. McAllister
3. A. Chaves
4. Iraj Rasooli
5. C. Benchaar
6. I. Kim
7. S. Calsamiglia

In Plant Science

1. M. Mohammadi Gheisar
2. T. McAllister
3. A. Chaves
4. Iraj Rasooli
5. C. Benchaar
6. I. Kim
7. S. Calsamiglia

Citations in the corpus

• A review of plant-derived essential oils in ruminant nutrition and production (2008, background): “The antimicrobial activity of EO has been attributed to a number of terpenoid and phenolic compounds (Panizzi et al., 1993; Helander et al., 1998; Chao et al., 2000), as well as the chemical constituents and functional groups contained in the EO, the proportions in which they are present and the…”
• Invited review: Essential oils as modifiers of rumen microbial fermentation. (2007, background): “These mechanisms of action should be more effective against gram-positive bacteria, where the cell membrane can interact directly with hydrophobic compounds of essential oils (Smith-Palmer et al., 1998; Chao and Young, 2000; Cimanga et al., 2002).”
• Plant extracts used as growth promoters in broilers (2008, background): “According to Chao et al. (2000), Gram-negative bacteria tend to be less sensitive to essential oils than Gram-positive bacteria.”
• Food Preservation - A Biopreservative Approach (2007, background): “In attempting to explain differences in the sensitivity of Gram-positive and -negative cells, differences in cell surface hydrophobicity have been suggested as contributing factors (Chao et al. 2000).”
• Phytobiotics in poultry and swine nutrition – a review (2017, background): “The antimicrobial activity (either bactericidal or bacteriostatic) of phytogenic compounds against foodborne organisms such as protozoa and fungi has been investigated by several researchers (Chao et al. 2000; Burt 2004; Si et al. 2006; Stein and Kil 2006; Michiels et al. 2009; Panghal et al. 2011; ”