Phenolic compounds and antioxidant and antibacterial activities of Algerian honeys-Reference-Cited by-同舟云学术

Phenolic compounds and antioxidant and antibacterial activities of Algerian honeys

Published:2021-08 Issue: Volume:42 Page:101070
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Otmani Amar,Amessis-Ouchemoukh Nadia,Birinci Ceren^ORCID,Yahiaoui Sonia^ORCID,Kolayli Sevgi,Rodríguez-Flores Maria Shantal,Escuredo Olga,Seijo Maria Carmen,Ouchemoukh Salim

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference66 articles.

1. Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys;Aazza;International Journal of Food Sciences & Nutrition,2014

2. Antibacterial activity of various honey types of Algeria against Staphylococcus aureus and Streptococcus pyogenes;Ahmed;Asian Pacific Journal of Tropical Medicine,2012

3. Evaluation of phenolic compounds in Tilia rubra subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS;Akyuz;International Journal of Food Properties,2014

4. Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey;Al-Habsi;Food Chemistry,2012

5. Antioxidant activities and total phenolics of different types of honey;Al-Mamary;Nutrition Research,2002

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