Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 898-904

  Gachkar, Latif ^a   Yadegari, Davood ^a   Rezaei, Mohammad Bagher ^b   Taghizadeh, Masood ^c   Astaneh, Shakiba Alipoor ^c   Rasooli, Iraj ^c  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b RESEARCH INSTITUTE OF FORESTS AND RANGELANDS   (Iran)

^c SHAHED UNIVERSITY   (Iran)

Author keywords

Antimicrobial; Antioxidant; Cuminum cyminum; E. coli; Essential oil; L. monocytogenes; Radical scavenging; Rosmarinus officinalis; S. aureus

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; BETA CAROTENE; CINEOLE; ESSENTIAL OIL; LINALOOL; PINENE; SCAVENGER;

ANTIMICROBIAL ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CUMIN; DISTILLATION; ESCHERICHIA COLI; EXTRACTION; FOOD; FOOD PRESERVATION; GAS CHROMATOGRAPHY; LISTERIA MONOCYTOGENES; NONHUMAN; ROSEMARY; SHELF LIFE; STAPHYLOCOCCUS AUREUS;

CUMINUM CYMINUM; LISTERIA MONOCYTOGENES; ROSMARINUS OFFICINALIS; STAPHYLOCOCCUS AUREUS;

EID: 33846366686     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.035     Document Type: Article

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