STUDY ON SOME ESSENTIAL O,ILS AS NATURAIL PRESERVATIVE AGENTS IN FOOD.

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

Antibacterial activity of ethanolic extracts of Thymus vulgaris and Cinnamomum camphora on human pathogenic bacteria.

Effective Use of Cinnamon Essential Oil Encapsulated in β-cyclodextrin Citrate as an Antimicrobial for Food Packaging

The Potential Application of some Aromatic Plants Essential Oils as Natural Cosmetic Preservatives against some Bacteria in Egypt

EFFECIVENESS OF SOME AROMATIC OILS TREATMENTS ON QUALITY CONSERVATION OF PEPPERMEN FRESH CUT HERB UNDER COLD STORAGE

Some Toxicological and Physiological Aspects Induced by Camphor oil, Cinnamomum Camphora on the Cotton Leafworm, Spodoptera littoralis (Boisduval). (Lepidoptera: Noctuidae).

Optimization of Natural Food Preservatives Extraction from Spices and Herbs

Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems

ANTIMICROBIAL AND PESTICIDAL POTENTIALITY OF ESSENTIAL OILS OF SOME MEDICINAL PLANTS AGAINST DETERIORATION OF CUMIN SEEDS