Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes : structure-activity relationships

Antimicrobial and antioxidant properties of phenolic acids alkyl esters

(2018) R. Merkl et al.   CZECH JOURNAL OF FOOD SCIENCES

A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments

(2017) Robert L. Buchanan et al.   FOOD CONTROL

Unsaturated fatty acids from food and in the growth medium improve growth of Bacillus cereus under cold and anaerobic conditions

(2013) Benoît de Sarrau et al.   FOOD MICROBIOLOGY

Antibacterial Activity and Mode of Action of Ferulic and Gallic Acids Against Pathogenic Bacteria

(2013) Anabela Borges et al.   Microbial Drug Resistance

Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

(2012) Marta Gutiérrez-Larraínzar et al.   FOOD CONTROL

Antimicrobial Activity of Phenolics and Glucosinolate Hydrolysis Products and their Synergy with Streptomycin against Pathogenic Bacteria

(2012) Maria Saavedra et al.   Medicinal Chemistry

Polyphenols as antimicrobial agents

(2011) Maria Daglia   CURRENT OPINION IN BIOTECHNOLOGY

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

(2011) A.F. Sánchez-Maldonado et al.   JOURNAL OF APPLIED MICROBIOLOGY

Essentiality of FASII pathway for Staphylococcus aureus

(2010) Wendy Balemans et al.   NATURE

Cell membrane damage induced by phenolic acids on wine lactic acid bacteria

(2009) F.M. Campos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

How many peroxyl radicals can be scavenged by hydroxyl-substituted Schiff bases in the oxidation of linoleic acid?

(2008) Zai-Qun Liu et al.   JOURNAL OF PHYSICAL ORGANIC CHEMISTRY

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

(2007) Charlotte Jacobsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY