Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria
- 11 August 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (9) , 3590-3595
- https://doi.org/10.1021/jf980154m
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Polyethyleneimine is an effective permeabilizer of Gram-negative bacteriaMicrobiology, 1997
- Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteriaTrends in Food Science & Technology, 1997
- Comparative study on the action of S‐(+)‐carvone, in situ, on the potato storage fungi Fusarium solani var. coeruleum and F. sulphureumJournal of Applied Bacteriology, 1996
- Antimicrobial and Cytotoxic Activities of Origanum Essential OilsJournal of Agricultural and Food Chemistry, 1996
- Cellular fatty acyl and alkenyl residues in Megasphaera and Pectinatus species: contrasting profiles and detection of beer spoilageMicrobiology, 1995
- Factors that interact with the antibacterial action of thyme essential oil and its active constituentsJournal of Applied Bacteriology, 1994
- Prevention of Drug Access to Bacterial Targets: Permeability Barriers and Active EffluxScience, 1994
- Outer membranes of Gram‐negative bacteria are permeable to steroid probesMolecular Microbiology, 1992
- Antibacterial properties of plant essential oilsInternational Journal of Food Microbiology, 1987
- Inhibition of foodborne pathogens by thymol, eugenol, menthol and anetholeInternational Journal of Food Microbiology, 1987