Chemical composition and antibacterial activity of the essential oil from green huajiao (Zanthoxylum schinifolium) against selected foodborne pathogens

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 25, 2013, Pages 6044-6049

  Diao, Wen Rui ^a   Hu, Qing Ping ^a   Feng, Sai Sai ^a   Li, Wei Qin ^a   Xu, Jian Guo ^a  

^a SHANXI NORMAL UNIVERSITY   (China)

Author keywords

antibacterial activity; essential oil; foodborne pathogen; green huajiao; zanthoxylum schinifolium Sieb. et Zucc

Indexed keywords

ANTI-BACTERIAL ACTIVITY; FOOD-BORNE PATHOGENS; GRAM-POSITIVE BACTERIUM; GREEN HUAJIAO; MINIMUM BACTERICIDAL CONCENTRATION (MBC); MINIMUM INHIBITORY CONCENTRATION; STAPHYLOCOCCUS EPIDERMIDIS; ZANTHOXYLUM SCHINIFOLIUM SIEB. ET ZUCC;

BACTERIA; CELL MEMBRANES; CYTOLOGY; GAS CHROMATOGRAPHY; MONOTERPENES; OILS AND FATS; PATHOGENS;

ESSENTIAL OILS;

ANTIINFECTIVE AGENT; ESSENTIAL OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; MICROBIAL SENSITIVITY TEST; STAPHYLOCOCCUS EPIDERMIDIS; ZANTHOXYLUM;

ANTI-BACTERIAL AGENTS; FOOD MICROBIOLOGY; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE; PLANT OILS; STAPHYLOCOCCUS EPIDERMIDIS; ZANTHOXYLUM;

EID: 84879471549     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4007856     Document Type: Article

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