Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase
- 25 January 2019
- journal article
- research article
- Published by Elsevier BV in Industrial Crops and Products
- Vol. 131, 90-95
- https://doi.org/10.1016/j.indcrop.2019.01.036
Abstract
No abstract availableKeywords
Funding Information
- National Council of Science and Technology (CONACYT) of Mexico (CB-2016-01-283636)
- Universidad de las Américas Puebla (3555)
- CONACyT
- UDLAP
This publication has 43 references indexed in Scilit:
- Chemical composition and antigenotoxic properties of Lippia alba essential oilsGenetics and Molecular Biology, 2011
- Bactericidal Action of Binary and Ternary Mixtures of Carvacrol, Thymol, and Eugenol against Listeria innocuaJournal of Food Science, 2011
- Antimicrobial herb and spice compounds in foodFood Control, 2010
- Chemical composition of the Lippia origanoides essential oils and their antigenotoxicity against bleomycin-induced DNA damageFitoterapia, 2010
- Allyl isothiocyanate as a cancer chemopreventive phytochemicalMolecular Nutrition & Food Research, 2010
- Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhiFood Control, 2009
- Chemical Composition and in Vitro Antimicrobial and Mutagenic Activities of Seven Lamiaceae Essential OilsMolecules, 2009
- Antifungal activity of essential oils against filamentous fungi determined by broth microdilution and vapour contact methodsJournal of Applied Microbiology, 2007
- Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in TurkeyFood Control, 2004
- Influence of Nitrogen Fertilizers on the Yield and Composition of Thyme (Thymus vulgaris)Journal of Agricultural and Food Chemistry, 2003