Interactions of resveratrol with other phenolics and activity against food‐borne pathogens-Reference-Cited by-同舟云学术

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Interactions of resveratrol with other phenolics and activity against food‐borne pathogens

Published:2019-05-29 Issue:7 Volume:7 Page:2312-2318
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Skroza Danijela¹^ORCID,Šimat Vida²,Smole Možina Sonja³,Katalinić Višnja¹,Boban Nataša⁴,Generalić Mekinić Ivana¹

Affiliation:

1. Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology University of Split Split Croatia

2. University Department of Marine Studies University of Split Split Croatia

3. Biotechnical Faculty University of Ljubljana Ljubljana Slovenia

4. Department of Clinical Epidemiology University Hospital Split and University of Split School of Medicine Split Croatia

Funder

Hrvatska Zaklada za Znanost

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1073

Reference34 articles.

1. Methods for in vitro evaluating antimicrobial activity: A review

2. Antimicrobial effect of resveratrol on dermatophytes and bacterial pathogens of the skin

3. Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

4. Antimicrobial activity of kaempferol and resveratrol in binary combinations with parabens or propyl gallate against Enterococcus faecalis

5. Antibacterial, Antiviral, and Antifungal Properties of Wines and Winery Byproducts in Relation to Their Flavonoid Content

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