[1]Alma M H, Ertas M, Nitz S, Kollmannsberger H. 2007. Chemicalcomposition and content of essential oil from the bud ofcultivated Turkish clove (Syzygium aromaticum L.).BioResources, 2, 265-269.[2]Arraiza M P, Andrés M P, Arrabal C, López J V. 2009. Seasonalvariation of essential oil yield and composition of thyme(Thymus vulgaris L.) grown in castilla-la mancha (CentralSpain). Journal of Essential Oil Research, 21, 360-362.[3]Bidlack W R, Omaye S T, Meskin M S, Topham D. 2000.Phytochemicals as Bioactive Agents. Technomic PublishingCompany, Lancaster, UK. pp. 106-110.[4]Chao S C, Gary-Young D, Oberg C J. 2000. Screening forinhibitory activity of essential oils on selected bacteria, fungiand viruses. Journal of Essential Oil Research, 12, 639-649.[5]Guan W, Li S, Hou C, Yan R, Ma J. 2007. Determination andcorrelation of solubilities of clove oil components insupercritical carbon dioxide. Journal of Chemical Industryand Engineering, 58, 1077-1081. (in Chinese)[6]Gutierrez J, Barry-Ryan C, Bourke P. 2008. The antimicrobialefficacy of plant essential oil combinations and interactionswith food ingredients. International Journal of FoodMicrobiology, 124, 91-97.[7]Hammer K A, Carson C F, Riley T V. 1999. Antimicrobial activityof essential oils and other plant extract. Journal of AppliedMicrobiology, 86, 985-990.[8]Hazzit M, Baaliouamer A, Veríssimo A R, Faleiro M L, MiguelM G. 2009. Chemical composition and biological activitiesof Algerian Thymus oils. Food Chemestry, 116, 714-721.[9]Hsieh P C, Mau J L, Huang S H. 2001. Antimicrobial effect ofvarious combinations of plant extracts. Food Microbiology,18, 35-43.[10]Lopez P, Sanchez C, Batlle R, Nerin C. 2005. Solid- and vaporphaseantimicrobial activities of six essential oils:Susceptibility of selected foodborne bacterial and fungalstrains. Journal of Agricultural and Food Chemistry, 53,6939-6946.[11]Mau J L, Chen C P, Hsieh P C. 2001. Antimicrobial effect ofextracts from Chinese chive, cinnamon, and corni fructus.Journal of Agricultural and Food Chemistry, 49, 183-188.[12]Marongiu B, Piras A, Porcedda S, Tuveri E, Sanjust E, Meli M,Sollai F, Zucca P, Rescigno A. 2007. Supercritical CO2 extract of Cinnamomum zeylanicum: Chemical characterization andantityrosinase activity. Journal of Agricultural and FoodChemistry, 55, 10022-10027.[13]Mishra A K, Mishra A, Bhargava A, Pandey A K. 2008.Antimicrobial activity of essential oils from the leaves ofCinnamomum spp. National Academic Science Letters, 31,341-345.[14]Moleyar V, Narasimham P. 1992. Antibacterial activity of essentialoil components. International Journal of Food Microbiology,16, 337-342.[15]Muthuswamy S, Rupasinghe H P V, Stratton G W. 2008.Antimicrobial effect of cinnamon bark extract on Escherichiacoli O157:H7, Listeria innocua and fresh-cut apple slices.Journal of Food Safety, 28, 534-549.[16]Özcan M, Chalchat J. 2004. Aroma profile of Thymus vulgarisL. growing wild in Turkey. Bulgarian Journal of PlantPhysiology, 30, 68-73.[17]Periago P M, Palop A, Fernandez P S. 2001. Combined effect ofnisin, carvacrol and thymol on the viability of Bacillus cereusheat-treated vegetative cells. Food Science and TechnologyInternational, 7, 487-492.[18]Raharivelomanana P J, Terrom G P, Bianchini J P, Coulanges P.1989. Study of the antimicrobial action of various essentialoils extracted from Malagasy plants. II: Lauraceae. Archivesde l´Institut Pasteur de Madagascar, 56, 261-271. (in France)[19]White R L, Burgess D S, Manduru M, Bosso J A. 1996.Comparison of three different in vitro methods of detectingsynergy: time-kill, checkerboard, and E test. AntimicrobialAgents Chemotherapy, 40, 1914-1918.[20]Yoshida T, Jono K, Okonogi K. 1997. Modified agar dilutionsusceptibility testing method for determining in vitroactivities of antifungal agents, including azole compounds.Antimicrobial Agents Chemotherapy, 41, 1349-1351. |