References
- 1. Reddy KRN, Salleh B, Saad B, Abbas HK, Abel CA, Shier WT. An overview of mycotoxin contamination in foods and its implications for human health. Toxin Rev 2010;29:3-26.
- 2. Čvek D, Markov K, Frece J, Landeka Dragičević T, Majica M, Delaš F. Growth inhibition of Aspergillus ochraceus ZMPBF 318 and Penicillium expansum ZMPBF 565 by four essential oils. Arh Hig Rada Toksikol 2010;61:191-6.
- 3. Manou I, Bouillard L, Devleeschouwer MJ, Barel AO. Evaluation of the preservative properties of Thymus vulgaris essential oil in topically applied formulations under a challenge test. J Appl Microbiol 1998;84:368-76.
- 4. Aldred D, Cairns-Fuller V, Magan N. Environmental factors affect efficacy of some essential oils and resveratrol to control growth and ochratoxin A production by Penicilliumverrucosum and A. westerdijkiae on wheat grain. J Stored Prod Res 2008;44:341-6.
- 5. Kulišić T, Dragović-Uzelac V, Miloš M. Antioxidant activity of aqueous tea infusions prepared from oregano, thyme and wild thyme. Food Technol Biotechnol 2006;44:485-92.
- 6. National Laboratory for Clinical Laboratory Standards. Reference method for broth dilution and antifungal susceptibility testing of conidium-forming filamentaneous fungi. Proposed standard M38P. Wayne (PA): National Laboratory for Clinical Laboratory Standards; 1998.
- 7. Nesheim S. Ochratoxins. In: Stoloff L, editor. Mycotoxins methodology. 13th edition. Washington (DC): Association of Official Analytical Chemists; 1980; pp 16-8.
- 8. Soliman KM, Badeaa RI. Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food Chem Toxicol 2002;40:1669-75.
- 9. Rasooli I, Abyaneh MR. Inhibitory effect of Thyme oils on growth and aflatoxin production by Aspergillus parasiticus. Food Cont 2004;15:479-83.
- 10. Carmo ES, de Oliveira Lima E, , de Souza EL, de Sousa FB Effect of cinnamomum zeylanicum blume essential oil on the growth and morphogenesis of some potentially pathogenic Aspergillus species. Braz J Microbiol 2008;39:91-7.
- 11. Rasooli I, Owlia P. Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production. Phytochem 2005;66:2851-6.
- 12. Pina-Vaz C, Goncalves Rodrigues A, Pinto E, Costa-de- Oliveira S, Tavares C, Salgueiro L, Cavaleiro C, Goncalves MJ, Martinez-de-Oliveira J. Antifungal activity of Thymus oils and their major compounds. J Eur Acad Dermatol Venereol 2004;18:73-8.
- 13. Lee S-J, Umano K, Shibamoto T, Lee K-G. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chem 2005;91:131-7.
- 14. Reda F, Abdel-Rahim EA, El-Baroty GSA, Hasnaa SA. Response of essential oils, phenolic components and polyphenol oxidase activity of thyme (Thymus vulgaris, L.) to some bioregulators and vitamins. Int J Agri Biol 2005;7:735-9.
- 15. Burt S. Essential oils: their antibacterial properties and potential applications in foods a review. Int J Food Microbiol 2004;94:223-53.
- 16. Basilico MZ, Basilico JC. Inhibitory effects of some spice essential oils on Aspergillus ochraceus NRRL 3174 growth and ochratoxin A production. Lett Appl Microbiol 1999;29(4):238-41.
- 17. Velluti A, Sanchis V, Ramos AJ, Egido J, Marin S. Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grain. Int J Food Microbiol 2005;89:145-54.
- 18. Pereira MC, Chalfoun SM, Pimenta CJ, Angelico CL, Maciel WP. Spices, fungi mycelial development and ochratoxin A production. Sci Res Essays 2006;1:38-42.