13. S. Brul and P. Coote, (1999) Preservative agents in foods: mode of action and microbial resistance mechanisms, International Journal of Food Microbiology 50, pp. 117
14. S. Juglal, R. Govinden and V.B. Odhav, (2002) Spices oils for the control of co-occurring mycotoxin-producing fungi, Journal of Food Protection 65, pp. 638687
15. S.S. Chun, A.V. Vattern, Y.T. Lin and K. Shetty, (2004) Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori, Process in Biochemistry 40, pp. 809816.
16. H. Baydar, O. Sagdiç, G. Ozkan and T. Karadogan, (2004), Antibacterial activity and composition of essential oils from Origanum, Thymbra and Sartureja species with commercial importance in Turkey, Food Control 15 pp. 169172.
17. C.F. Carson, B.J. Mee and T.V. RiIey, (2002), Mechanism of action of Malaleuca artenifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy, Antimicrobial Agents and Chemotherapy 46 pp. 19141920
18. M. Namiki, Antioxidants/antimutagens in food. Critical Reviews in Food Science & Nutrition 29 (1990), pp. 273300.
19. J. Pokorny, Natural antioxidant for food use. Trends in Food Science Technology 9 (1991), pp. 223227.
20. U. Brraco, J. Loliger and J. Viret, Production and use of natural antioxidants. Journal of American Oil Chemical Society 58 (1981), pp. 686690.
21. M. Tsimidou and D. Boskou, Antioxidant activity of essential oils from the plants of the Lamiaceae family. In: G. Charalambous, Editor, Spices, herbs and edible fungi, Elsevier, Amsterdam (1994), pp. 273284.
22. N.V. Yanishlieva, E.M. Marinova, M.H. Gordon and V.G. Raneva, Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry 64 (1999), pp. 5966.
23. S. Chevolleau, J.F. Mallet, E. Ucciani, J. Gamisans and M. Gruber, Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity. Journal of American Oil Chemical Society 69 (1992), pp. 12691271.
24. N.V. Kazarinova, K.G. Tkachenko, L.M. Muzichenko and A.M. Shurgaya Rast Resur 4 (1999), p. 3.
25



33. SAYFAYA BENZER SAYFALAR

Türkiye de yayılış gösteren dört Thymus türünün uçucu yağ bileşimleri, antibakteriyel ve antifungal aktivite özelliklerinin belirlenmesi - Sayfa 84
[131] Akgül, A., Kıvanç, M. “Sensitvility four foodborne moulds to essential oils from Turkish spices, herbs and citrus peel”, Journal of the Science of Food and Agriculture, 47, (1989) 129. [132] Zambonelli, A., Zechini D’Aulerio, A., Bianchi, A., Albasani, A. “Effect of essential oils on phytopathogenic fungi in vitro”, Journal of Phytopathology, 144, (1996) 491. [133] Tantaoui-Elaraki, A., Er...
Üç Thymus L. türüne ait özüt ve uçucu yağların biyolojik aktivitelerinin araştırılması - Sayfa 81
68 Chung, S.K., Osawa, T. ve Kawakishi, S., 1997. Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Bioscience Biotechnology and Biochemistry, 61, 118–123. Cosentino, S., Tuberoso, C.I.G., Pisano, B., Satta, M., Mascia, V., Arzedi, E. ve Palmas, F., 1999. In vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils. L...
Gaziantep florasına ait bazı Lamiaceae türlerinin antioksidan ve radikal temizleme aktivitelerinin belirlenmesi - Sayfa 234
oil of Salvia lanigera from Cyprus. Food and Chemical Toxicology. 49, 238243. Tepe, B. (2008). Antioxidant potentials and rosmarinic acid levels of the methanolic extracts of Salvia virgata (Jacq), Salvia staminea (Montbret & Aucher ex Bentham) and Salvia verbenaca (L.) from Turkey. Bioresource Technology. 99, 1584-1588. Tepe, B., Daferera, D., Sokmen, M., Polissio, M. ve Sokmen, A. (2004). The ...

33. SAYFADAKI ANAHTAR KELIMELER

activity
food
essential
from
oils
chemical


33. SAYFA ICERIGI

13. S. Brul and P. Coote, (1999) Preservative agents in foods: mode of action and microbial resistance mechanisms, International Journal of Food Microbiology 50, pp. 117
14. S. Juglal, R. Govinden and V.B. Odhav, (2002) Spices oils for the control of co-occurring mycotoxin-producing fungi, Journal of Food Protection 65, pp. 638687
15. S.S. Chun, A.V. Vattern, Y.T. Lin and K. Shetty, (2004) Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori, Process in Biochemistry 40, pp. 809816.
16. H. Baydar, O. Sagdiç, G. Ozkan and T. Karadogan, (2004), Antibacterial activity and composition of essential oils from Origanum, Thymbra and Sartureja species with commercial importance in Turkey, Food Control 15 pp. 169172.
17. C.F. Carson, B.J. Mee and T.V. RiIey, (2002), Mechanism of action of Malaleuca artenifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy, Antimicrobial Agents and Chemotherapy 46 pp. 19141920
18. M. Namiki, Antioxidants/antimutagens in food. Critical Reviews in Food Science & Nutrition 29 (1990), pp. 273300.
19. J. Pokorny, Natural antioxidant for food use. Trends in Food Science Technology 9 (1991), pp. 223227.
20. U. Brraco, J. Loliger and J. Viret, Production and use of natural antioxidants. Journal of American Oil Chemical Society 58 (1981), pp. 686690.
21. M. Tsimidou and D. Boskou, Antioxidant activity of essential oils from the plants of the Lamiaceae family. In: G. Charalambous, Editor, Spices, herbs and edible fungi, Elsevier, Amsterdam (1994), pp. 273284.
22. N.V. Yanishlieva, E.M. Marinova, M.H. Gordon and V.G. Raneva, Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry 64 (1999), pp. 5966.
23. S. Chevolleau, J.F. Mallet, E. Ucciani, J. Gamisans and M. Gruber, Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity. Journal of American Oil Chemical Society 69 (1992), pp. 12691271.
24. N.V. Kazarinova, K.G. Tkachenko, L.M. Muzichenko and A.M. Shurgaya Rast Resur 4 (1999), p. 3.
25

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