Evaluation of the generation of reactive oxygen species and antibacterial activity of honey as a function of its phenolic and mineral composition-Reference-Cited by-同舟云学术

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Evaluation of the generation of reactive oxygen species and antibacterial activity of honey as a function of its phenolic and mineral composition

Published:2023-11 Issue: Volume:426 Page:136561
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Faúndez Ximena,Báez María E.,Martínez Jessica,Zúñiga-López María C.,Espinoza Jeannette,Fuentes Edwar

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Agencia Nacional de Investigación y Desarrollo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference51 articles.

1. Gene expression in Pseudomonas aeruginosa exposed to hydroxyl radicals;Aharoni;Chemosphere,2018

2. Therapeutic potential of flavonoids and their mechanism of action against microbial and viral infections-A review;Ahmad;Food Research International,2015

3. Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds;Alvarez-Suarez;Food and Chemical Toxicology,2010

4. SAR and QSAR of the antioxidant activity of flavonoids;Amic;Current Medicine Chemistry,2007

5. Antibacterial and antibiofilm effect of unifloral honeys against bacteria isolated from chronic wound infections;Balázs;Microorganisms,2023

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1. Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey – A review;Food Chemistry: X;2024-10

2. Radiofrequency affects the decrystallization efficiency and physicochemical properties of rape honey via crystal structure modification and inactivating enzyme;Food Chemistry;2024-09

3. Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar;Journal of Culinary Science & Technology;2024-08-31

4. Changes in the Chemical Composition and Antimicrobial Activity of Linden, Buckwheat and Sunflower Honey Stored at Low Temperatures;Current Research in Nutrition and Food Science Journal;2024-08-30

5. Effect of Low-Temperature Storage on Chemical Composition and Antimicrobial Activity of Honey;Food Processing: Techniques and Technology;2024-07-03

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