Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination

Antibacterial effect of cinnamon essential oil in combination with traditional antibiotics

Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing

Essential Oils of Citrus Fruit Peels Antioxidant, Antibacterial and Additive Value as Food Preservative

Micro-encapsulation of Eugenia supra-auxillaris phenolics Rich Fraction for Its Possible Use as a Natural Food Preservative

Enhancing the antibacterial activity of thyme essential oil emulsion through green decoration of β-Cyclodextrin with AgNPs for Hygienic cotton Fabric

ANTIMICROBIAL POTENTIALS OF CINNAMON AND GARLIC EXTRACTS AGAINST SOME FOODBORNE PATHOGENES

The antibacterial activity of nano-encapsulated basil and cinnamon essential oils against certain multidrug-resistant bacteria recovered from infected wounds

Effect the Addition of Micro- and Nano-Capsule Cumin and Clove Oils as Antioxidants and Anti-Cancer on Rancidity and Shelf Life in Some Biscuit Products

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF METHANOLIC EXTRACT OF CINNAMON BARK AND DILL SEEDS AGAINST SOME FOOD-BORNE PATHOGENIC BACTERIA