Antimicrobial properties of phenolic compounds from berries

Keyphrases

• Agar Well Diffusion 33%
• Antimicrobial Activity 66%
• Antimicrobial Properties 100%
• Bacterial Growth 33%
• Bacterial Species 66%
• Berries 100%
• Berry Extract 33%
• Blackcurrant 33%
• Cell Surface Structures 33%
• Cloudberry 33%
• Flavonoids 33%
• Food Preservatives 33%
• Functional Food Development 33%
• Gastrointestinal Pathogens 33%
• Gram-negative Bacteria 66%
• Gram-positive 33%
• Gram-positive Bacteria 66%
• Human Gastrointestinal Tract 33%
• Intestinal Bacteria 33%
• Lactic Acid Bacteria 33%
• Liquid Culture 33%
• Myricetin 33%
• Pathogenic Species 33%
• Phenolic Acids 33%
• Phenolic Compounds 100%
• Probiotic Bacteria 66%
• Raspberry Extract 33%
• Salmonella 66%
• Salmonella Strains 33%
• Sea Buckthorn Berries 33%
• Strawberry Extract 33%

INIS

• agar 14%
• bacteria 100%
• berries 100%
• diffusion 14%
• flavonoids 14%
• food 28%
• gastrointestinal tract 14%
• growth 42%
• humans 14%
• lactic acid 14%
• liquids 14%
• pathogens 14%
• phenols 100%
• preservatives 14%
• raspberries 14%
• salmonella 42%
• seas 14%
• sensitivity 14%
• strains 14%
• strawberries 14%
• surfaces 14%
• variations 14%

Food Science

• Agar 33%
• Bacterial Growth 33%
• Blackcurrant 33%
• Flavonoid 33%
• Food Preservative 33%
• Functional Food 33%
• Lactic Acid Bacteria 33%
• Phenolic Acids 33%
• Phenolic Compound 100%
• Probiotic Bacteria 66%
• Raspberry 33%
• Salmonella 100%