TitleJournalDatePubmed ID
Morphological and qualitative characterisation of globe artichoke head from newseed-propagated cultivars.J Sci Food Agric2010 Dec20853305
Antimicrobial action of the American cranberry constituents; phenolics,anthocyanins, and organic acids, against Escherichia coli O157:H7.Int J Food Microbiol2010 Apr 3020153540
Effect of phenolic compounds on the formation of alpha-aminoadipic andgamma-glutamic semialdehydes from myofibrillar proteins oxidized by copper, iron,and myoglobin.J Agric Food Chem2010 Apr 1420196602
Impact of thermal processing on the activity of gallotannins and condensedtannins from Hamamelis virginiana used as functional ingredients in seafood.J Agric Food Chem2010 Apr 1420222659
Global regulation of food supply by Pseudomonas putida DOT-T1E.J Bacteriol2010 Apr20139187
In vitro antioxidant activity and total phenolic content of ethanolic leafextract of Stevia rebaudiana Bert.Food Chem Toxicol2009 Sep19540900
Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.J Food Sci2009 Sep19895480
Properties of honey from ten species of Peruvian stingless bees.Nat Prod Commun2009 Sep19831033
Marker constituents of the natural antioxidant Eucalyptus leaf extract for theevaluation of food additives.Biosci Biotechnol Biochem2009 May19420705
Effect of phenolic acids on glucose and organic acid metabolism by lactic acidbacteria from wine.Food Microbiol2009 Jun19376463
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