Review on thermochemistry of parabens: evaluation of experimental data with complementary measurements, structure–property correlations and quantum chemical calculations
Author:
Funder
Deutsche Forschungsgemeinschaft
Publisher
Springer Science and Business Media LLC
Subject
Physical and Theoretical Chemistry,Condensed Matter Physics,Polymers and Plastics,Materials Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s10973-023-12618-y.pdf
Reference67 articles.
1. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. OJEU. 2008;L 354/16.
2. Freese E, Sheu CW, Galliers E. Function of lipophilic acids as antimicrobial food additives. Nature. 1973. https://doi.org/10.1038/241321a0.
3. Ma Y, Marquis RE. Irreversible paraben inhibition of glycolysis by Streptococcus mutans GS-5. Lett Appl Microbiol. 1996. https://doi.org/10.1111/j.1472-765X.1996.tb00201.x.
4. Nes IF, Eklund T. The effect of parabens on DNA, RNA and protein synthesis in Escherichia coli and Bacillus subtilis. J Appli Bacteriol. 1983. https://doi.org/10.1111/j.1365-2672.1983.tb02612.x.
5. Lincho J, Martins RC, Gomes J. Paraben compounds—part I: an overview of their characteristics, detection, and impacts. Appl Sci. 2021. https://doi.org/10.3390/app11052307.
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