BACTERIAS LÁCTICAS Y APLICACIÓN TECNOLÓGICA
BALAT
Instituto Politécnico de Bragança
Bragança, PortugalPublicaciones en colaboración con investigadores/as de Instituto Politécnico de Bragança (7)
2021
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Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
International Journal of Gastronomy and Food Science, Vol. 26
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Role of honey in advanced wound care
Molecules, Vol. 26, Núm. 16
2020
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Antibacterial action mechanisms of honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli
Molecules, Vol. 25, Núm. 5
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Honey: Another alternative in the fight against antibiotic-resistant bacteria?
Antibiotics, Vol. 9, Núm. 11, pp. 1-21
2019
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Bioactive Components and Antioxidant and Antibacterial Activities of Different Varieties of Honey: A Screening Prior to Clinical Application
Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 2, pp. 688-698
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Evaluation of physiological effects induced by manuka honey upon staphylococcus aureus and escherichia coli
Microorganisms, Vol. 7, Núm. 8
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Spanish honeys with quality brand: a multivariate approach to physicochemical parameters, microbiological quality, and floral origin
Journal of Apicultural Research, Vol. 58, Núm. 1, pp. 92-103