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
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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