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European Journal of Medicinal Chemistry
|
October 6, 2022
Design and synthesis of functionalized 4-aryl-Catechol derivatives as new antiinflammtory agents with in vivo efficacy
Ferdinando Bruno, Verena Krauth, Seyed Mohamed Nabavi, et al.
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Essential Oil Composition, Antioxidant Activity and Leaf Micromorphology of Five Tunisian <i>Eucalyptus</i> Species
Flavio Polito, Florinda Fratianni, Filomena Nazzaro, et al.
Biofouling
|
January 6, 2025
Exploring the potential of hydrolytic enzymes combined with antibacterial agents to disrupt pathogenic biofilms and disinfect released cells
Patricia Palafox-Rivera, Melvin R Tapia-Rodriguez, Julio Cesar Lopez-Romero, et al.
Journal of Cell Communication and Signaling
|
March 24, 2019
Virulence of Pseudomonas aeruginosa exposed to carvacrol: alterations of the Quorum sensing at enzymatic and gene levels
Melvin R Tapia-Rodriguez, A Thalia Bernal-Mercado, M Melissa Gutierrez-Pacheco, et al.
Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]
|
April 5, 2022
Phenolic compounds of Phellinus spp. with antibacterial and antiviral activities
Francisco Javier Vazquez-Armenta, Juan Manuel Leyva, Veronica Mata-Haro, et al.
Foods (Basel, Switzerland)
|
September 9, 2022
Pomegranate (<i>Punica granatum</i> L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts
Manuel Reynaldo Cruz-Valenzuela, Rosa E Ayala-Soto, Jesus Fernando Ayala-Zavala, et al.
Food Chemistry
|
December 26, 2018
Processing chocolate milk drink by low-pressure cold plasma technology
Nathalia M Coutinho, Marcello R Silveira, Leonardo M Fernandes, et al.
Food Chemistry
|
January 7, 2019
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
Marcello R Silveira, Nathalia M Coutinho, Erick A Esmerino, et al.
Food Chemistry
|
January 14, 2018
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
Hugo L A Silva, Celso F Balthazar, Erick A Esmerino, et al.
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Search research articles
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Showing results (101-110 of 109) with videos related to
Sort By:
Page
of 11
You have reached the last page of results.
This site can display upto 109 results.
European Journal of Medicinal Chemistry
|
October 6, 2022
Design and synthesis of functionalized 4-aryl-Catechol derivatives as new antiinflammtory agents with in vivo efficacy
Ferdinando Bruno, Verena Krauth, Seyed Mohamed Nabavi, et al.
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Essential Oil Composition, Antioxidant Activity and Leaf Micromorphology of Five Tunisian <i>Eucalyptus</i> Species
Flavio Polito, Florinda Fratianni, Filomena Nazzaro, et al.
Biofouling
|
January 6, 2025
Exploring the potential of hydrolytic enzymes combined with antibacterial agents to disrupt pathogenic biofilms and disinfect released cells
Patricia Palafox-Rivera, Melvin R Tapia-Rodriguez, Julio Cesar Lopez-Romero, et al.
Journal of Cell Communication and Signaling
|
March 24, 2019
Virulence of Pseudomonas aeruginosa exposed to carvacrol: alterations of the Quorum sensing at enzymatic and gene levels
Melvin R Tapia-Rodriguez, A Thalia Bernal-Mercado, M Melissa Gutierrez-Pacheco, et al.
Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]
|
April 5, 2022
Phenolic compounds of Phellinus spp. with antibacterial and antiviral activities
Francisco Javier Vazquez-Armenta, Juan Manuel Leyva, Veronica Mata-Haro, et al.
Foods (Basel, Switzerland)
|
September 9, 2022
Pomegranate (<i>Punica granatum</i> L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts
Manuel Reynaldo Cruz-Valenzuela, Rosa E Ayala-Soto, Jesus Fernando Ayala-Zavala, et al.
Food Chemistry
|
December 26, 2018
Processing chocolate milk drink by low-pressure cold plasma technology
Nathalia M Coutinho, Marcello R Silveira, Leonardo M Fernandes, et al.
Food Chemistry
|
January 7, 2019
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds
Marcello R Silveira, Nathalia M Coutinho, Erick A Esmerino, et al.
Food Chemistry
|
January 14, 2018
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
Hugo L A Silva, Celso F Balthazar, Erick A Esmerino, et al.
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