Chemical composition, characterization, and antimicrobial properties of Thymbra spicata essential oil-based nanoemulsions and its application on curd cheese
Consequently, these findings indicate that <i>T. spicata</i> EO and derived nanoemulsions could be used as vital sources for developing new and impactful antimicrobial agents for food and different industries.
Authors
- Emin Özgür Akgül (ORCID: https://orcid.org/0000-0003-1540-3032)
- Tuba Esatbeyoglu (ORCID: https://orcid.org/0000-0003-2413-6925)
- Nurten Cengiz
- Serpil Demirci Kayıran (ORCID: https://orcid.org/0000-0001-8340-3347)
- Fatih Özoğul (ORCID: https://orcid.org/0000-0002-0655-0105)
- Esra Eroğlu Özkan (ORCID: https://orcid.org/0000-0002-1569-2535)
- Mehmet Boğa (ORCID: https://orcid.org/0000-0003-4163-9962)
- Yeşim Özoğul (ORCID: https://orcid.org/0000-0001-7769-9225)
- Umay Merve Güven (ORCID: https://orcid.org/0000-0003-1547-0817)
- Tilbe Çevikelli (ORCID: https://orcid.org/0000-0002-0881-0644)
- Pınar Kadiroğlu (ORCID: https://orcid.org/0000-0002-9730-8655)
- Deniz Onan
- Gizem Bozdogan
Institutions
- Leibniz University Hannover (DE)
- Dicle University (TR)
- Bahçeşehir University (TR)
- Adana Science and Technology University (TR)
- Cukurova University (TR)
- Istanbul University (TR)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-06-18
- DOI
- https://doi.org/10.3389/fnut.2025.1615832
- Citations
- 6
- Primary Topic
- Essential Oils and Antimicrobial Activity
- Type
- article
- Field-Weighted Citation Impact
- 6.97
Funders
- Gottfried Wilhelm Leibniz Universität Hannover
- Leibniz-Gemeinschaft