Antimicrobial effects of various flavonoids on Escherichia coli O157:H7 cell growth and lipopolysaccharide production
- 28 February 2010
- journal article
- Published by Springer Science and Business Media LLC in Food Science and Biotechnology
- Vol. 19 (1), 257-261
- https://doi.org/10.1007/s10068-010-0037-7
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Major flavonoids with antioxidant activity from Teucrium polium L.Food Chemistry, 2009
- Biological effects of bacterial lipopolysaccharide (endotoxin) in fish: A reviewFish & Shellfish Immunology, 2008
- Determination of potentially anti-carcinogenic flavonoids in wines by micellar electrokinetic chromatographyFood Chemistry, 2008
- Antifungal activity of plant and bacterial ureasesToxicon, 2007
- Antibacterial activity of eicosapentaenoic acid (EPA) against foodborne and food spoilage microorganismsLWT, 2007
- Influence of phenolic compounds from wines on the growth of Listeria monocytogenesFood Control, 2007
- A review of anti-infective and anti-inflammatory chalconesEuropean Journal of Medicinal Chemistry, 2007
- In vitro inhibitory effects of Polygonum cuspidatum on bacterial viability and virulence factors of Streptococcus mutans and Streptococcus sobrinusArchives of Oral Biology, 2006
- Medicinal plants and antimicrobial activityJournal of Ethnopharmacology, 2005
- Rapid Estimation of Microbial Numbers in Fresh Ground Beef by Use of the Limulus TestJournal of Food Protection, 1981