Ballester-Costa C, Sendra E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M Foods, 2017 ABSTRACT: In the organic food industry, no chemical additives can be used to prevent microbial spoilage. As a consequence, the essential oils (EOs) obtained from organic aromatic herbs and spices are gaining interest for their potential as preservatives. The organic Thymus zygis, Thymus mastichina, Thymus capitatus and Thymus… Read more »
Antibacterial and antifungal activities of thymol: A brief review of the literature
Marchesea A, Orhanb IE, Dagliac M, Barbieria R, Lorenzoc AD, Nabavid SF, Gortzie O, Izadif M, Nabavid SM Food Chemistry, 2016 ABSTRACT: Thymol (2-isopropyl-5-methylphenol) is the main monoterpene phenol occurring in essential oils isolated from plants belonging to the Lamiaceae family (Thymus, Ocimum,Origanum, and Monarda genera), and other plants such as those belonging to the… Read more »
Comparison of volatile constituents, and antioxidant and antibacterial activities of the essential oils of Thymus caucasicus, T. kotschyanus and T. vulgaris
Asbaghian S, Shafaghat A, Zarea K, Kasimov F, Salimi F
Natural Product Communications, 2011
Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat
Oussalah M, Caillet S, Saucier L, Lacroix M
Meat Science, 2006