The Antibacterial Activity of Moroccan Bee Bread and Bee-Pollen (Fresh and Dried) against Pathogenic Bacteria

By Z. Abouda, I. Zerdani, I. Kalalou, M. Faid, M. Ahami. 2011

109 citations recorded by the source corpus.

Subfields: Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/13c832277fd3e10e27c8b6811a84b5fc7fe51988

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. L. Pucci
2. Valentina Domenici
3. Luisa Pozzo
4. S. Sagona
5. A. Felicioli
6. Morena Gabriele
7. C. Biondi
8. E. Parri

Citations in the corpus

• PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF TUSCAN BEE POLLEN OF DIFFERENT BOTANIC ORIGINS (2015, background): “For centuries the apicultural products have been used in phytotherapy as well as in diet for their health positive implications (KROYER and HEGEDUS, 2001; FERRERES et al., 2010; ABOUDA et al., 2011).”