Inhibition of foodborne pathogens by thymol, eugenol, menthol and anethole

ANTIMICROBIAL EFFECTS OF SPICES¹

Leora A. Shelef · Journal of Food Safety · 1984 · 534 citations

Agriculture, Food Science, Microbiology +13

INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL

Lloyd B. Bullerman, F. Y. LIEU, SALLY A. SEIER · Journal of Food Science · 1977 · 355 citations

Life Sciences, Food Science, Microbiology +17

Inhibitory effects of spices on growth and toxin production of toxigenic fungi

Hiroshi HITOKOTO, Satoshi Morozumi, Tomoaki Wauke et al. · Applied and Environmental Microbiology · 1980 · 244 citations · Full text

Life Sciences, Microbiology, Toxicology +17

Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents

Muftah Ali Azzouz, Lloyd B. Bullerman · Journal of Food Protection · 1982 · 197 citations

Life Sciences, Botany, Plant Sciences +17

SENSITIVITY OF SOME COMMON FOOD‐BORNE BACTERIA TO THE SPICES SAGE, ROSEMARY, AND ALLSPICE

Leora A. Shelef, O. A. NAGLIK, D. W. BOGEN · Journal of Food Science · 1980 · 196 citations

Agriculture, Food Science, Microbiology +12