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Antibacterial effect of phenolic compounds from different wines

Food Control · 2005 · Vol. 18(2) · pp. 93–101

María José Rodríguez Vaquero(National University of Tucumán)María Rosa AlbertoMarı́a C. Manca de Nadra✉(National University of Tucumán)

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Phytochemicals and Antioxidant Activities Essential Oils and Antimicrobial Activity Fermentation and Sensory AnalysisWinePolyphenolAntimicrobialChemistryFood scienceFlavobacteriumBacteriaEscherichia coliBiologyPseudomonas

Funding

Consejo Nacional de Investigaciones Científicas y Técnicas

Citations

447

FWCI

2.93

field-weighted impact

References

20

Percentile

91%

vs. same field & year

Citations per year

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References

Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds

International Journal of Food Microbiology · 2000 · 1,124 citations

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

Journal of Agricultural and Food Chemistry · 1995 · 883 citations

Antimicrobial properties of phenolic compounds from berries

Journal of Applied Microbiology · 2001 · 1,029 citations

Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts

Food Control · 2003 · 347 citations

Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study

Archives of Internal Medicine · 1995 · 1,763 citations

Antimicrobial properties of tannins

Phytochemistry · 1991 · 2,264 citations

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