ScienceOpen: research and publishing network

For Researchers

Search
Advanced search

27

views

    

0

recommends

0

shares

Record: found
Abstract: not found
Article: not found

Antibacterial properties of plant essential oils

Author(s): S.G. Deans , G. Ritchie

Publication date Created: November 1987

Publication date (Print): November 1987

Journal: International Journal of Food Microbiology

Publisher: Elsevier BV

Read this article at

ScienceOpenPublisher

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Abstract

Related collections

Most cited references 21

Record: found
Abstract: found
Article: not found

Natural plant chemicals: sources of industrial and medicinal materials.

Barbara Klocke, M Balandrin, Jared Bollinger … (1985)

Many higher plants produce economically important organic compounds such as oils, resins, tannins, natural rubber, gums, waxes, dyes, flavors and fragrances, pharmaceuticals, and pesticides. However, most species of higher plants have never been described, much less surveyed for chemical or biologically active constituents, and new sources of commercially valuable materials remain to be discovered. Advances in biotechnology, particularly methods for culturing plant cells and tissues, should provide new means for the commercial processing of even rare plants and the chemicals they produce. These new technologies will extend and enhance the usefulness of plants as renewable resources of valuable chemicals. In the future, biologically active plant-derived chemicals can be expected to play an increasingly significant role in the commercial development of new products for regulating plant growth and for insect and weed control.

0 comments Cited 125 times – based on 0 reviews      Review now

Record: found
Abstract: not found
Article: not found

Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts

L. Beuchat, D Conner (1984)

0 comments Cited 53 times – based on 0 reviews      Review now

Record: found
Abstract: not found
Article: not found

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

L. A. SHELEF, D. W. BOGEN, O. A. NAGLIK (1980)

0 comments Cited 27 times – based on 0 reviews      Review now

Author and article information

Journal

Title: International Journal of Food Microbiology

Abbreviated Title: International Journal of Food Microbiology

Publisher: Elsevier BV

ISSN (Print): 01681605

Publication date Created: November 1987

Publication date (Print): November 1987

Volume: 5

Issue: 2

Pages: 165-180

Article

DOI: 10.1016/0168-1605(87)90034-1

SO-VID: d2428e4d-5187-498c-b647-ded2fc9cd4bd

Copyright © © 1987

License:

http://www.elsevier.com/tdm/userlicense/1.0/

History

Data availability:

Comments

Comment on this article

scite_

Similar content 1,927

See all similar

Cited by 144

See all cited by

Most referenced authors 170

See all reference authors