Antimicrobial Activity of Agastache Honey and Characterization of Its Bioactive Compounds in Comparison With Important Commercial Honeys

Bacteriostatic Effect of Quercetin as an Antibiotic Alternative In Vivo and Its Antibacterial Mechanism In Vitro

(2018) Shengan Wang et al.   JOURNAL OF FOOD PROTECTION

Characterization of Physico-Chemical Properties and Antioxidant Capacities of Bioactive Honey Produced from Australian Grown Agastache rugosa and its Correlation with Colour and Poly-Phenol Content

(2018) Sushil Anand et al.   MOLECULES

Assessment of phenolic profile of Turkish honeys

(2016) Şeyda Kıvrak et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture

(2016) SUSANNE MIESCHER SCHWENNINGER et al.   JOURNAL OF FOOD PROTECTION

Antimicrobial effect of 4-hydroxybenzoic acid ester with glycerol

(2015) M. Kosová et al.   JOURNAL OF CLINICAL PHARMACY AND THERAPEUTICS

Antimicrobial effects of chlorogenic acid and related compounds

(2014) Faisal Kabir et al.   Journal of the Korean Society for Applied Biological Chemistry

Natural Cinnamic Acids, Synthetic Derivatives and Hybrids with Antimicrobial Activity

(2014) Juan Guzman   MOLECULES

Phytochemistry and bioactivity of aromatic and medicinal plants from the genus Agastache (Lamiaceae)

(2014) Sylwia Zielińska et al.   PHYTOCHEMISTRY REVIEWS

Kaempferol-3-O-α-L-arabinopyranosyl(1→6)-β-D-galactopyranoside from Phytolacca octandra and its antimicrobial activity

(2013) R. Manivannan et al.   CHEMISTRY OF NATURAL COMPOUNDS

Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity

(2013) Neda Nićiforović et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Analysis of the flavonoid component of bioactive New Zealand mānuka (Leptospermum scoparium) honey and the isolation, characterisation and synthesis of an unusual pyrrole

(2013) Ching W. Chan et al.   FOOD CHEMISTRY

Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometry

(2013) Iwona Sergiel et al.   FOOD CHEMISTRY

In situantioxidant and antimicrobial activities of naturally occurring caffeic acid,p-coumaric acid and rutin, using food systems

(2013) Dejan Stojković et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound

(2012) Wanmeng Mu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Classification and Characterization of Manuka Honeys Based on Phenolic Compounds and Methylglyoxal

(2012) Stefanie Oelschlaegel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Accumulation of Tilianin and Rosmarinic Acid and Expression of Phenylpropanoid Biosynthetic Genes in Agastache rugosa

(2012) Pham Anh Tuan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Honey’s Ability to Counter Bacterial Infections Arises from Both Bactericidal Compounds and QS Inhibition

(2012) Rui Wang et al.   Frontiers in Microbiology

Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys

(2011) Izabela Jasicka-Misiak et al.   FOOD CHEMISTRY

Antibacterial components of honey

(2011) Paulus H. S. Kwakman et al.   IUBMB LIFE

The Antibacterial Activity of Honey Derived from Australian Flora

(2011) Julie Irish et al.   PLoS One

The effect of honey-coated bandages compared with silver-coated bandages on treatment of malignant wounds-a randomized study

(2011) Betina Lund-Nielsen et al.   WOUND REPAIR AND REGENERATION

Antibacterial properties of tualang honey and its effect in burn wound management: a comparative study

(2010) Nur-Azida Mohd Nasir et al.   BMC Complementary and Alternative Medicine

Comparison of the antimicrobial activity of Ulmo honey from Chile and Manuka honey against methicillin-resistant Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.

(2010) Orla Sherlock et al.   BMC Complementary and Alternative Medicine

Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

(2010) Mohammad B. Hossain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence

(2010) M.M. Jeevani Osadee Wijekoon et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties

(2010) Jitlada Vichapong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds

(2010) Eleftherios Alissandrakis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The antibacterial properties of Malaysian tualang honey against wound and enteric microorganisms in comparison to manuka honey

(2009) Hern Tze Tan et al.   BMC Complementary and Alternative Medicine

Antibacterial Activity of Phenolic Compounds Against the Phytopathogen Xylella fastidiosa

(2009) Christina E. Maddox et al.   CURRENT MICROBIOLOGY

Effectiveness of honey on Staphylococcus aureus and Pseudomonas aeruginosa biofilms

(2009) Talal Alandejani et al.   OTOLARYNGOLOGY-HEAD AND NECK SURGERY

Analysis of phenolic acids and flavonoids in honey

(2009) Krystyna Pyrzynska et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Flavonoid pattern of sage (Salvia officinalis L.) unifloral honey

(2008) Daniela Kenjerić et al.   FOOD CHEMISTRY

Nectar Flavonol Rhamnosides Are Floral Markers of Acacia (Robinia pseudacacia) Honey

(2008) Pilar Truchado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-Inflammatory Effects of Sinapic Acid through the Suppression of Inducible Nitric Oxide Synthase, Cyclooxygase-2, and Proinflammatory Cytokines Expressions via Nuclear Factor-κB Inactivation

(2008) Kyung-Jin Yun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid-phase extraction procedure for determination of phenolic acids and some flavonols in honey

(2008) Anna Michalkiewicz et al.   JOURNAL OF CHROMATOGRAPHY A

Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium)honeys from New Zealand

(2008) Elvira Mavric et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances

(2008) Irith Wiegand et al.   Nature Protocols

In vitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new Citrus cultivar and its main flavonoids

(2007) ZhiBiao Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY