Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria-Reference-Cited by-同舟云学术

Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii): Activity against Foodborne Pathogenic Bacteria

Published:2007-06-13 Issue:14 Volume:55 Page:5484-5490
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shan Bin¹,Cai Yi-Zhong¹,Brooks John D.¹,Corke Harold¹

Affiliation:

1. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, and Division of Applied Science, Auckland University of Technology, Auckland, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070424d

Reference46 articles.

1. Major spoilage micro-organisms in milk and dairy products

2. CONSUMER ATTITUDES TOWARD FOOD SAFETY ISSUES

3. ANTIMICROBIAL EFFECTS OF SPICES

Cited by 270 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cinnamon: The historic spice, medicinal uses, and flavour chemistry;International Journal of Gastronomy and Food Science;2024-03

2. Addressing Antimicrobial Properties in Guided Tissue/Bone Regeneration Membrane: Enhancing Effectiveness in Periodontitis Treatment;ACS Infectious Diseases;2024-02-01

3. Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple;International Journal of Agriculture Environment and Food Sciences;2023-12-29

4. Essential-Oils-Loaded Biopolymeric Nanoparticles as Strategies for Microbial and Biofilm Control: A Current Status;International Journal of Molecular Sciences;2023-12-20

5. Comparative Study of Cinchona Cinnamon Bark;International Journal of Advanced Research in Science, Communication and Technology;2023-12-11