Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria

Farias, Paula Karoline Soares; Silva, Júlio César Rodrigues Lopes; Souza, Cintya Neves de; Fonseca, Francine Souza Alves da; Brandi, Igor Viana; Martins, Ernane Ronie; Azevedo, Alcinei Mistico; Almeida, Anna Christina de.
Ciênc. rural (Online) ; 49(2): e20180140, 2019. tab, graf
Artículo en Inglés | LILACS | ID: biblio-1045301

Documentos relacionados

  1. Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria
  2. Sustainable Transformation of Two Algal Species of Different Genera to High-Value Chemicals and Bioproducts.
  3. Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A review.
  4. Lipidomic Profiling and Pharmacological Activities of Ficus drupacea Oil: Comparative Study Between Conventional vs. Green Solvent.
  5. Nonaqueous Electroextraction with Tunable Selectivity for Direct, Fast, and Exhaustive Enrichment of Per- and Polyfluoroalkyl Acids from Oils and Food Contact Materials.
  6. The monitoring of oil production process by deep learning based on morphology in oleaginous yeasts.
  7. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis.
  8. Evaluation of cell disruption methods in the oleaginous yeasts Yarrowia lipolytica QU21 and Meyerozyma guilliermondii BI281A for microbial oil extraction.