The Antimicrobial Activity of Sweet Cherry (Prunus avium) Extracts: I. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram- Negative Bacteria and C. albicans in Culture

By  

Current Nutrition & Food Science, Vol. 8, Iss. 4, 2012-11 ,pp. : 275-291

Bentham Science Publishers

Access to resources Recommend Favorite

The Antimicrobial Activity of Sweet Cherry (Prunus avium) Extracts: II. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram- Negative Bacteria and C. albicans in Culture

By  

Current Nutrition & Food Science, Vol. 8, Iss. 4, 2012-11 ,pp. : 292-303

Bentham Science Publishers

Access to resources Recommend Favorite

Classification of a Bacterial Isolate, from Pozol, Exhibiting Antimicrobial Activity against Several Gram-Positive and Gram-Negative Bacteria, Yeasts, and Molds

By Ray P.   Sanchez C.   O'Sullivan D. J.   Mckay L. L.  

Journal of Food Protection, Vol. 63, Iss. 8, 2000-08 ,pp. : 1123-1132

International Association for Food Protection

Access to resources Recommend Favorite

Sensitization of Gram-Negative and Gram-Positive Bacteria to Jenseniin G by Sublethal Injury

By Baker Stefanie H.   Ekinci Kitis F. Yesim   Quattlebaum R. Glen   Barefoot Susan F.  

Journal of Food Protection, Vol. 67, Iss. 5, 2004-05 ,pp. : 1009-1013

International Association for Food Protection

Access to resources Recommend Favorite

Trisodium Phosphate Increases Sensitivity of Gram-Negative Bacteria to Lysozyme and Nisin

By Carneiro De Melo Alexandra M. S.   Cassar Claire A.   Miles Roger J.  

Journal of Food Protection, Vol. 61, Iss. 7, 1998-07 ,pp. : 839-843

International Association for Food Protection

Access to resources Recommend Favorite