article Open AccessTop 10% cited
Antibacterial effect of phenolic compounds from different wines
Food Control · 2005 · Vol. 18(2) · pp. 93–101
María José Rodríguez Vaquero(National University of Tucumán)María Rosa AlbertoMarı́a C. Manca de Nadra✉(National University of Tucumán)
Phytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityFermentation and Sensory AnalysisWinePolyphenolAntimicrobialChemistryFood scienceFlavobacteriumBacteriaEscherichia coliBiologyPseudomonas
Funding
- Consejo Nacional de Investigaciones Científicas y Técnicas
Citations
447
FWCI
2.93
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References
20
Percentile
91%
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References
Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds
International Journal of Food Microbiology · 2000 · 1,124 citations
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
Journal of Agricultural and Food Chemistry · 1995 · 883 citations
Antimicrobial properties of phenolic compounds from berries
Journal of Applied Microbiology · 2001 · 1,029 citations
Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts
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Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study
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