Effect of rosemary and thyme (Rosemarinus officinalis L. and Thymus vulgaris L.) ethanolic extracts on foodborne pathogens, physicochemical properties and improving the safety of cottage cheese with antioxidant, and antibacterial activities

In this study, the main goal was to identify an effective alternative method to protect Ready-to-Eat (RTE) food from foodborne pathogens. Thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.), originating from Mediterranean countries, particularly Egypt, contain numerous bioactive phyt...

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Detaylı Bibliyografya

Asıl Yazarlar:	Samir Mahgoub, Shaza Y.A. Qattan, Rasha Barakat, Hassan Abdelfatah, Garsa Alshehry, Walaa E. Alhassani, Amal F. Alqurashi, Samir H. Salem
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Elsevier 2025-06-01
Seri Bilgileri:	Applied Food Research
Konular:	Rosemary and thyme ethanolic extracts Foodborne pathogenic bacteria Cottage cheese Antibacterial activity
Online Erişim:	http://www.sciencedirect.com/science/article/pii/S2772502225003282
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