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Effect of Essential Oils on Pathogenic Bacteria
The increasing resistance of microorganisms to conventional chemicals and drugs is a serious and evident worldwide problem that has prompted research into the identification of new biocides withExpand
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Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.
  Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body-forming substances to the more subtle action of biologically active foodExpand
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Preservation of chicken breast meat treated with thyme and balm essential oils.
The present study evaluated the effects of thyme and balm essential oils on the 3-wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPHExpand
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Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles
The effects of two gamma-ray doses (1.5 kGy and 2.0 kGy) on some biochemical aspects and on the microbiological profile of black truffles was monitored, immediately after treatment and after 30 daysExpand
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Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori)
The analysis of polyphenols of leaves and different parts (outer, intermediate and inner bracts, and receptacle) of heads in five globe artichoke cultivars of Campania region (Italy) and oneExpand
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Quorum Sensing and Phytochemicals
Most infectious diseases are caused by bacteria, which proliferate within quorum sensing (QS)-mediated biofilms. Efforts to block QS in bacteria and disrupt biofilms have enabled the identificationExpand
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Microencapsulation in food science and biotechnology.
Microencapsulation can represent an excellent example of microtechnologies applied to food science and biotechnology. Microencapsulation can be successfully applied to entrap natural compounds, likeExpand
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Essential Oils and Antifungal Activity
Since ancient times, folk medicine and agro-food science have benefitted from the use of plant derivatives, such as essential oils, to combat different diseases, as well as to preserve food. InExpand
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Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)
Abstract The phenolic contents and antioxidant activities of grass pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum) cultivars from the Campania region of Southern ItalyExpand
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Comparative content of some bioactive compounds in two varieties of Capsicum annuum L. sweet pepper and evaluation of their antimicrobial and mutagenic activities.
In the framework of a project aimed to select some genotypes of Capsicum annum potentially exploitable for giving high-quality products, this research compared the total content of some bioactiveExpand
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