Results 201 to 210 of about 701,149 (346)

Citrus Flavonoids as Antimicrobials

open access: yesChemistry &Biodiversity, EarlyView.
Citrus flavonoids are powerful and versatile antimicrobials whose mechanism of action often involves disruption of the bacterial membrane, thereby minimizing antimicrobial resistance. This study provides a unified perspective. ABSTRACT Citrus flavonoids are highly bioactive compounds exerting numerous health benefits including anticancer, antioxidant ...
Rosaria Ciriminna   +6 more
wiley   +1 more source

Antimicrobial susceptibility trends of S. Typhi and S. Paratyphi in a post-COVID-19 pandemic India, from a multicenter surveillance network. [PDF]

open access: yesSci Rep
Sahai N   +24 more
europepmc   +1 more source

MICs and MBCs of chemotherapeutic agents against Renibacterium salmoninarum

open access: green, 1991
Isabel Bandı́n   +3 more
openalex   +1 more source

The stability of grlA, grlB, gyrA, gyrB and norA mutations and MIC values of five fluoroquinolones in three different clonal populations of methicillin-resistant Staphylococcus aureus [PDF]

open access: bronze, 1999
Franz‐Josef Schmitz   +6 more
openalex   +1 more source

Biodegradation of Juglone by Xanthomonas arboricola pv. juglandis, the Causal Agent of Walnut (Juglans regia L.) Bacterial Blight

open access: yesChemistry &Biodiversity, EarlyView.
ABSTRACT Xanthomonas arboricola pv. juglandis is the causal agent of walnut blight, a disease affecting Juglans regia L. cultivations by causing severe economic losses worldwide. The content of phenolic compounds in J. regia cultivars plays an important role in determining the resistance or susceptibility to the infection. In this study, the assessment
Marco Scortichini   +4 more
wiley   +1 more source

Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages

open access: yesFood Science &Nutrition, Volume 11, Issue 1, Page 274-283, January 2023., 2023
In this study, Iranian Allium sativum controversum extracts, as a valuable source of antioxidants and antibacterial compounds, were added to sausage formulation at 0.5 and 1.5%w/v. The results showed that the use of Allium sativum controversum extracts increased radical scavenging activity reduced microbial growth during the storage period. Abstract In
Adeleh Madani   +2 more
wiley   +1 more source

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