1 |
Ahn, B.Y. 1992. Antimicrobial activity of the essential oils of Artemsia princeps var. orientalis. Kor J Food Hygiene. 7: 157-160.(in Korean)
|
2 |
Alma, M.H., A. Mavi, A. Yildirim, M. Digrak and T. Hirata. 2003. Screening chemical composition and in vitro antioxidant and antimicrobial activities of the essential oils from Origanum syriacumL. growing in turkey. Biol. Pharm. Bull. 26: 1725-1729
DOI
ScienceOn
|
3 |
Jeong, M.R., J. D. Cha and Y. E. Lee. 2005. Antibacterial activity of korean fig(Ficus carica L.) against food poisoning bacteria. Korean J. Food Cookery Sci. 2: 84-93.(in Korean)
과학기술학회마을
|
4 |
Deans, S.G and K. P. Svoboda. 1990. The antimicrobial properties ofMajoram(Origanum majorana L.) volatile oil. Flavour Fragrance J. 5: 187-190
DOI
|
5 |
Lee,H.A., E.S. Nam and S.I. Park. 2003. Antimicrobial activity of Maesil(Prunus mume) juice against selected pathogenic microorganism. Korean J. Food and Nutr. 16: 29-34.(in Korean)
|
6 |
Sivropoulou, A., E. Papanikolaou, C. Nikolaou, S. Kokkini, T. Lanaras andM. Arsenakis.1996. Antimicrobial and cytotoxic activities of Origanum essential oils. J. Agric. Food Chem. 44: 1202-1205
DOI
ScienceOn
|
7 |
Brane, A.L.1975. Toxicological and biochemistry of butylated hydroxyanusole and butylated hydroxytoluene. J. Am. oil Chem. Sci. 52: 59-63
DOI
|
8 |
Huang, D., B. Ou,M. Hampsch-Woodill, J. A. Flanagan and R. L. Prior. 2002. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J. Agric. Food Chem. 50: 4437-4444
DOI
ScienceOn
|
9 |
Zgorka, G and K. Glowniak. 2001. Variation of free phenolic acids inmedicinal plants belonging to the Lamiaceae family. J. Pharm. biomed. Anal. 26: 79-87
DOI
ScienceOn
|
10 |
Han, B.J., S. W. Lee and H. K. Shin. 1994. Effects of edibled herbs on the growth of in vitro intestianl microorganism. Korean J Nutr. 27: 819-823.(in Korean)
|
11 |
Conner, D.E. and L.R. Beuchat. 1984. Effect of essential oils fromplants on food spoilage yeasts. J.Food Sci. 49: 429-434
DOI
|
12 |
Elgayyar, M., F.A. Draughon, D. A. Golden and J.R. Mount. 2001. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophyticmicroorganisms. J. Food Prot. 7: 1019-1024
|
13 |
Park, C.S. 2000. Effect of pine needle and green tea extracts on the survival of pathogenic bacteria. Korean J. Soc. Food Sci. 16: 40-46.(in Korean)
|
14 |
Kong, Y.J., B.K. Park and D.H. Oh. 2001. Antimicrobial activity of Quercus mongolica leaf ethanol extract and organic acids against food-borne microorganism. Korean J. Food Sci. Technol. 33: 180-184.(in Korean)
|
15 |
Dorman, H.J.D and S. G. Deans. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J. Appl. Microbiol. 88: 308-316
DOI
ScienceOn
|
16 |
Kweon,O.G., J.C. Son, S. C.Kim, S.K. Chung and S.W. Park. 1998. Antimicrobial and antioxidative activities from moutan cortex extract. Korean J. Postharvest Sci. Technol. 5: 281-285.(in Korean)
과학기술학회마을
|
17 |
Farrell, K.T. 1985. Spices, condiments and seasonings: Van Nostrand Reinhold Co. New York, p.165-168
|
18 |
Bae, J.H. 2005. Antimicrobial effect of Hedyotis diffusa extracts on food-borne pathogens. J. korean Soc Food Sci Nutr. 34: 107-112.(in Korean)
과학기술학회마을
DOI
|
19 |
Han, J.S., D. H. Shin, S. E. Yun and M. S. Kim. 1994. Antimicrobial effects on Listeria monocytogenes by some edible plant extracts. Korean J. Food Sci. Technol. 26: 545-551.(in Korean)
과학기술학회마을
|
20 |
Bae, J.H.,H. J. Jang and J. I. Jung. 2005.Antimicrobial effect of Rubia okane Nakai extract on food-borne pathogens. J. Korean Soc Food. Sci Nutr. 34: 389-394.(in Korean)
과학기술학회마을
DOI
|
21 |
Park, C.S. 1997. Effect of spices on the growth of pathogenic bacteria. Korean J. Soc. Food Sci. 13: 330-337.(in Korean)
과학기술학회마을
|