Antimicrobial activity of hydroxytyrosol: a current controversy

Bactericidal Activity of Glutaraldehyde-like Compounds from Olive Products

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Bactericidal Activities of Health-Promoting, Food-Derived Powders Against the Foodborne PathogensEscherichia coli,Listeria monocytogenes,Salmonella enterica, andStaphylococcus aureus

(2013) Mendel Friedman et al.   JOURNAL OF FOOD SCIENCE

Synergistic Antibacterial Effects of Polyphenolic Compounds from Olive Mill Wastewater

(2011) Ahmed Tafesh et al.   Evidence-based Complementary and Alternative Medicine

Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols

(2011) Marina Bubonja-Sonje et al.   FOOD CHEMISTRY

Antimicrobial Activity of Olive Solutions from Stored Alpeorujo against Plant Pathogenic Microorganisms

(2011) Eduardo Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional and Biological Properties of Extra Virgin Olive Oil

(2011) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens

(2011) KATHERINE L. MOORE et al.   JOURNAL OF FOOD PROTECTION

The Olive Compound 4-Hydroxytyrosol Inactivates Staphylococcus aureus Bacteria and Staphylococcal Enterotoxin A (SEA)

(2011) Mendel Friedman et al.   JOURNAL OF FOOD SCIENCE

Instability of, and generation of hydrogen peroxide by, phenolic compounds in cell culture media

(2010) Lee Hua Long et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi

(2010) Manuel Brenes et al.   FOOD CHEMISTRY

Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils

(2010) Hande Karaosmanoglu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydroxytyrosol: from laboratory investigations to future clinical trials

(2010) Sergio Granados-Principal et al.   NUTRITION REVIEWS

Potential of hydroxytyrosol-rich composition from olive mill wastewater as a natural disinfectant and its effect on seeds vigour response

(2009) Thabèt Yangui et al.   FOOD CHEMISTRY

In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food

(2007) Ana Teresa Serra et al.   Innovative Food Science & Emerging Technologies