1 |
Cho MH, Bae EK, Ha SD & Park JY (2005). Application of natural antimicrobials to food industry. Food Science and Industry. 38:36-45
|
2 |
Chung KT, Lu Z, Chou & M W (1998). Mechanism of inhibition of tannic acid and related compounds on the growth of intestinal bacteria. Food Chem Toxicol. 36:1053-1060
DOI
ScienceOn
|
3 |
Elena DR, Monica PM, Miguel P, Carlos AC & Rosa C (2007). Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry. Int J Food Microbiol. 115:268-280
DOI
ScienceOn
|
4 |
Entsar IR, Mohamed ET, Christian VS, Guy S & Walter S (2003). Chitosan as antimicrobial agent: Applications and mode of action. Biomacromolecules. 6:1457-1465
|
5 |
Kong YJ, Park BK & Oh DH (2001). Antimicrobial activity of Quercus mongolica leaf ethanol extracts and organic acids against food-borne microorganisms. Korean Journal of Food Science and Technology. 33:178-183
|
6 |
Patsias A, Chouliara I, Badeka A, Savvaidis IN & Kontominas MG (2006). Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. Food Microbiol. 23:423-429
DOI
ScienceOn
|
7 |
Ross ZM, O'gara EA, Hill DJ, Sleightholme H.V & Maslin DJ (2001). Antimicrobial properties of Garlic oil against human enteric bacteria: Evaluation of methodologies and comparisons with Garlic oil sulfides and Garlic powder. Appl Environ Microbio.l 67:475-480
DOI
ScienceOn
|
8 |
Shin JH, Lee SY, Dougherty RH, Rasco B & Kang DH (2006). Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli 0157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree. J Appl Microbiol. 101:1140-1151
DOI
ScienceOn
|
9 |
Sibel, R (2003). Natural antimicribials for the minimal processing of foods. Camb Munic Code 1988 Camb Mass. p.1-295
|
10 |
Bin S, Yi ZC, John DB & Harold C (2007). Antibacterial properties and major bioactive components of Cinnamon Stick (Cinnamomum burmannii): activity against food-borne pathogenic bacteria. J Agric Food Chem. 55:5484-5490
DOI
ScienceOn
|
11 |
Sallam KI & Samejima K (2004). Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage. Lebenson Wiss Technol. 37:865-892
DOI
ScienceOn
|
12 |
Davidsom PM & Parish ME (1989). Method for testing the efficacy of food antimicrobials. Food Technology. 43:148-155
|
13 |
Yin MC & Cheng WS (2003). Antioxidant and antimicrobial effects of four garlic-derived organofulfur compounds in ground beef. Meat Sci. 63:23-28
DOI
ScienceOn
|
14 |
Bakri IM & Douglas CWI (2005). Inhibitory effect of garlic extract on oral bacteria. Arch Oral Biol. 50:645-651
DOI
ScienceOn
|
15 |
Daljit SA & Jasleen Kaur (1999). Antimicrobial activity of spices. Int J Antimicrob Agents. 2:257-262
|
16 |
Dimitrios G, Ioannis A, Panagiota K, Georgios B & Spyridon AG (2007). Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at . Meat Sci. 76:172-181
DOI
ScienceOn
|
17 |
Serge A & David M (1999). Antimicrobial properties of allicin from garlic. Microbes Infect. 125-129
DOI
ScienceOn
|
18 |
Sami F, Pierluigi C, Valentina C, Carlo IG, Tuberoso, Alberto A, Sandro D, Nejib M & Paolo C (2007). Antimicrobial activity of Tunisian Quince (Cydonia oblonga miller) pulp and peel polyphenolic extracts. J Agric Food Chem. 55:963-969
DOI
ScienceOn
|
19 |
Mau JL, Chen CP & Hsieh PC (2001). Antimicrobial effect of extracts from Chinese Chive, Cinnamon, and Corni Fructus. J Agric Food Chem. 49:183-188
DOI
ScienceOn
|
20 |
No HK, Park NY, Lee SH, Hwang HJ & Meyers SP (2002). Antibacterial activities of chitosans and chitosan oligemers with different molecular weights on Spoilage Bacteria isolated from Tofu. J Food Sci. 67:1511-1514
DOI
ScienceOn
|
21 |
Hamilton-Miller JM (1995). Antimicrobial properties of tea (Camellia sinensis L.). Antimicrob Agents Chemother. 39:2375-2377
DOI
ScienceOn
|
22 |
Elena DR, Rosa C, Miguel P & Carlos AC (2006). Comparison of pathogenic and spoilage bacterial levels on refrigerated poultry parts following treatment with trisodium phosphate. Food Microbiol. 23:195-198
DOI
ScienceOn
|
23 |
Olasupo NA, Fitzgerald DJ, Gasson MJ & Narbad A. Activity of natural antimicrobial compounds against Escherichia coli and Salmonella enterica serovar Tuphimurium. Lett Appl Microbiol. 36:448-451
|
24 |
Sallam KhI, Ishioroshi M & Samejima K (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebenson Wiss Technol. 37:849-855
DOI
ScienceOn
|
25 |
Cooper R, Morre DJ & Morre J (2005). Medicinal Benefits of Green Tea: Part I. Review of Noncancer Health Benefits. J Altern Complement Med. 11:521
DOI
ScienceOn
|
26 |
Wang Y, Zhou P, Yu J, Pan X, Wang P, Lan W & Tao S (2007). Antimicrobial effect of Chitooligosaccharides produced by Chitosanase from Pseudomonas CUY8. Asia Pac J Clin Nutr. 16:174-177
|
27 |
Weiduo SI, Joshua G, Rong T, Milosh K, Raymond Y & Yulong Y (2006). Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract. J Chromatogr A. 1125:204-210
DOI
ScienceOn
|
28 |
Yoshida H, Katsuzaki H, Ohta R, Ishikawa K, Fukuda H, Fujino T & Suzuki A (1999). An organosulfur compound isolated from oil-macerated garlic extract, and its antimicrobial effect. Biosci Biotechnol Biochem.63:588-590
DOI
ScienceOn
|
29 |
Fernandez LJ, Zhi N, Aleson CL, Perez JA & Kuri V (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 69:371-380
DOI
ScienceOn
|
30 |
Sallam KI & Samejima, K (2004). Effects of Trisosdium phosphate and Sodium chloride dipping on the microbial quality and shelf life of refrigerated tray-packaged chicken breasts. Food Sci Biotechnol. 13:425-438
|