Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application.
By P. Negi. Journal of food microbiology, 2012
671 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science
View Paper: https://www.semanticscholar.org/paper/eb7f59cbc9364e7ee6555a39aebede0828e6652e
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In Biochemistry
In Food Science
Citations in the corpus
- Natural products as antimicrobial agents (2014, background): “Plant-derived compounds Most of the available studies related to plant-derived antimicrobials found in scientific literature involve the antimicrobial or antioxidant activity of herbs, spices, and their compounds (Cueva et al., 2010; Negi, 2012; Tajkarimi et al., 2010).”
- Role of natural antioxidants for the control of coccidiosis in poultry. (2013, background): “They mostly contain bioactive compounds such as polyphenols, quinines, flavonols, alkaloids, polypeptides or their oxygen substituted derivatives (Perumalla and Hettiarachchy 2011; Negi, 2012).”