Simple Summary Cheese is a food that is susceptible to contamination by pathogenic and
spoilage microorganisms, which can result in a reduced cheese shelf life, as well as in risks …

Objective This study aimed to assess the antibacterial and antibiofilm effects of essential oils
and herbal toothpastes against bacteria associated with oral diseases. Methods The …

Preservative agents are required to ensure that manufactured foods remain safe and
unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria …

Essential oils (EOs) are one of the most important groups of plant metabolites responsible
for their biological activities. This study was carried out to study the chemical composition …

Chemical fingerprints of four different Satureja montana L. essential oils (SEOs) were
assayed by an untargeted metabolomics approach based on Fourier-transform ion cyclotron …

Variation in the quantity and quality of the essential oil (EO) of wild population of Origanum
vulgare at different phenological stages, including vegetative, late vegetative, and flowering …

The antifungal activity of Pimpinella anisum L.(anise), Pëumus boldus Mol (boldus),
Hedeoma multiflora Benth (mountain thyme), Syzygium aromaticum L.(clove), and Lippia …

Origanum vulgare subsp. virens growing wild in Madeira Island, Portugal was studied within
the ongoing investigations on polymorphic Lamiaceae species. The antimicrobial activity of …

Essential oil obtained by hydrodistillation and two different solvent extractions (petroleum
ether and ethanol) from five Zingiberaceae species: ginger (Zingiber officinale Roscoe.) …

Hydrolates obtained via the hydrodistillation and steam distillation of Lavandula angustifolia
Mill., Syzygium aromaticum L., Foeniculum vulgare Mill., and Laurus nobilis L. were …