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The antibacterial activity of essential oils of T. pulegioides chemotypes — geraniol/geranial/neral (G/G/N), thymol (T) and linalool (L) — was studied against the seven phytopathogenic Pseudomonas species isolated from vegetables. The chemotypes were defined according to their main essential oil components: geraniol, thymol and linalool. The results showed that the essential oil of T chemotype had the strongest anti-Pseudomonas activity: it inhibited the growth of all investigated bacteria up to even 84.4% in comparison with controls. The essential oils of L chemotype inhibited the growth of bacteria less than T chemotype, and G/G/N chemotype proved to be the least effective. These differences of anti-Pseudomonas activity depend on the different chemical composition of essential oils of investigated T. pulegioides chemotypes.

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  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
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  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
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  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
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  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
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  • V. Piironen (University of Helsinki, Finland)
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2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
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0,899
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0,17
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Citable
59
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58
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Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
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Scopus
248/238=1,0
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Scopus
0,349
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100
submission
 
to acceptance
 
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143
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16%
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2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
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0,433
5 Year
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0,503
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0,100
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60
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59
Total
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1
Cited
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0,00034
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in
Citable Items
98,33
Normalized
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0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
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Rate
15%

 

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Acta Alimentaria
Language English
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1972
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2021 Volume 50
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