Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 2 (December 2016)
Open Access
Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms
Desislava Teneva
Desislava Teneva
,
Zapryana Denkova
Zapryana Denkova
,
Bogdan Goranov
Bogdan Goranov
,
Rositsa Denkova
Rositsa Denkova
,
Georgi Kostov
Georgi Kostov
,
Teodora Atanasova
Teodora Atanasova
and
Pavel Merdzhanov
Pavel Merdzhanov
| Dec 28, 2016
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 2 (December 2016)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Dec 28, 2016
Page range:
39 - 52
DOI:
https://doi.org/10.1515/aucft-2016-0014
Keywords
essential oil
,
spices
,
chemical composition
,
GC-MS
,
antimicrobial activity
© 2016 Lucian Blaga University
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Desislava Teneva
Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002, Bulgaria
Zapryana Denkova
Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002, Bulgaria
Bogdan Goranov
Department of Microbiology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002, Bulgaria
Rositsa Denkova
Department of Biochemistry and molecular biology, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002, Bulgaria
Georgi Kostov
Department of Wine and Brewing, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002, Bulgaria
Teodora Atanasova
Department of Essential oils, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002, Bulgaria
Pavel Merdzhanov
Department of Essential oils, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4002, Bulgaria