An antioxidant bearberry (Arctostaphylos uva-ursi) extract modulates surface hydrophobicity of a wide range of food-related bacteria: implications for functional food safety
- 31 October 2003
- journal article
- research article
- Published by Elsevier in Food Control
- Vol. 14 (7) , 515-518
- https://doi.org/10.1016/s0956-7135(02)00110-x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extractFood Microbiology, 2003
- How to Evaluate the Safety, Efficacy, and Quality of Functional Foods and Their IngredientsJournal of the American Dietetic Association, 2001
- Nutraceuticals and functional foods: introduction and meaningPublished by Elsevier ,2000
- POTENTIAL NATURAL ANTIOXIDANTS FROM SASKATCHEWAN INDIGENOUS PLANTSJournal of Food Lipids, 1999
- Position of the American Dietetic AssociationJournal of the American Dietetic Association, 1999
- Effect on cell surface hydrophobicity and susceptibility ofHelicobacter pylorito medicinal plant extractsFEMS Microbiology Letters, 1999
- The dangers of using herbsPostgraduate Medicine, 1998
- The adhesion of Bacillus cereus spores to epithelial cells might be an additional virulence mechanismInternational Journal of Food Microbiology, 1998
- Applications of antioxidants in physiologically functional foods: Safety aspectsCritical Reviews in Food Science and Nutrition, 1995
- The role of bacterial hydrophobicity in infection: bacterial adhesion and phagocytic ingestionCanadian Journal of Microbiology, 1988