Instituto Politécnico de Bragança-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2021

  1. 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

  2. Role of honey in advanced wound care

    Molecules, Vol. 26, Núm. 16

2020

  1. Antibacterial action mechanisms of honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli

    Molecules, Vol. 25, Núm. 5

  2. Honey: Another alternative in the fight against antibiotic-resistant bacteria?

    Antibiotics, Vol. 9, Núm. 11, pp. 1-21

2019

  1. 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

  2. Evaluation of physiological effects induced by manuka honey upon staphylococcus aureus and escherichia coli

    Microorganisms, Vol. 7, Núm. 8

  3. 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