Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

• Sonia Abid Bhatti,
• Muhammad Hammad Hussain,
• Muhammad Zubair Mohsin,
• Ali Mohsin,
• Waqas Qamar Zaman,
• Meijin Guo,
• Muhammad Waheed Iqbal,
• Shahida Anusha Siddiqui,
• Shahida Anusha Siddiqui,
• Salam A. Ibrahim,
• Saeed Ur-Rehman,
• Sameh A. Korma,
• Sameh A. Korma

Affiliations

Sonia Abid Bhatti

Institute of Environmental Sciences and Engineering, School of Civil and Environmental Engineering, National University of Sciences and Technology (NUST), Islamabad, Pakistan

Muhammad Hammad Hussain

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China

Muhammad Zubair Mohsin

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China

Ali Mohsin

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China

Waqas Qamar Zaman

Institute of Environmental Sciences and Engineering, School of Civil and Environmental Engineering, National University of Sciences and Technology (NUST), Islamabad, Pakistan

Meijin Guo

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China

Muhammad Waheed Iqbal

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

Shahida Anusha Siddiqui

Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany

Shahida Anusha Siddiqui

German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany

Salam A. Ibrahim

Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC, United States

Saeed Ur-Rehman

School of Biochemistry and Biotechnology, University of the Punjab, Lahore, Pakistan

Sameh A. Korma

Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

Sameh A. Korma

School of Food Science and Engineering, South China University of Technology, Guangzhou, China