In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat

Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers

(2017) Claudia Grajeda-Iglesias et al.   FOOD CHEMISTRY

Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers

(2016) Claudia Grajeda-Iglesias et al.   JOURNAL OF NATURAL PRODUCTS

Phenolic Compounds and In Vitro Antibacterial and Antioxidant Activities of Three Tropic Fruits: Persimmon, Guava, and Sweetsop

(2016) Li Fu et al.   Biomed Research International

Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

(2015) I. Borrás-Linares et al.   INDUSTRIAL CROPS AND PRODUCTS

Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review

(2015) S. Cid-Ortega et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hibiscus sabdariffa L. – A phytochemical and pharmacological review

(2014) Inês Da-Costa-Rocha et al.   FOOD CHEMISTRY

Antimicrobial Activity of Hibiscus sabdariffa Aqueous Extracts against Escherichia coli O157:H7 and Staphylococcus aureus in a Microbiological Medium and Milk of Various Fat Concentrations

(2014) KRISTEN L. HIGGINBOTHAM et al.   JOURNAL OF FOOD PROTECTION

Aqueous extracts of Hibiscus sabdariffa calyces as an antimicrobial rinse on hot dogs against Listeria monocytogenes and methicillin-resistant Staphylococcus aureus

(2013) Kristen L. Higginbotham et al.   FOOD CONTROL

Bactericidal effects of roselle (Hibiscus sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa sprouts

(2011) Divya Jaroni et al.   Quality Assurance and Safety of Crops & Foods

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

Use of natural antimicrobials to increase antibiotic susceptibility of drug resistant bacteria

(2010) Kavitha Palaniappan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

COLOR CHANGES AND LIPID OXIDATION IN PORK PRODUCTS MADE FROM PIGS FED WITH CRANBERRY JUICE POWDER

(2010) R.E. LARRAÍN et al.   JOURNAL OF MUSCLE FOODS