Antimicrobial effect of some olive phenols in a laboratory medium
- 1 December 1993
- journal article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 17 (6) , 300-302
- https://doi.org/10.1111/j.1472-765x.1993.tb01472.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLCJournal of Agricultural and Food Chemistry, 1992
- Phenolic compounds related to the black color formed during the processing of ripe olivesJournal of Agricultural and Food Chemistry, 1992
- Mechanisms of bacterial resistance to non‐antibiotics: food additives and food and pharmaceutical preservativesJournal of Applied Bacteriology, 1991
- Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidantsJournal of Oil & Fat Industries, 1991
- Bactericidal Effect of Phenolic Compounds from Green Olives on Lactobacillus plantarumSystematic and Applied Microbiology, 1990
- Importance and evolution of phenolic compounds in olive during growth and maturationJournal of Agricultural and Food Chemistry, 1986
- Antimicrobial and Antioxidant Activities of Alkyl Hydroxycinnamates (Alkacins) in Model Systems and Food ProductsCanadian Institute of Food Science and Technology Journal, 1984
- Antibacterial Effects of Butylated Hydroxyanisole (BHA) against Bacillus speciesJournal of Food Science, 1982
- Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in CombinationJournal of Food Science, 1981
- INHIBITION OF Staphylococcus aureus GROWTH BY COMBINATIONS OF BUTYLATED HYDROXYANISOLE, SODIUM CHLORIDE, AND pHJournal of Food Science, 1979