Source: التكنولوجيا الحيوية الغذائية التطبيقية; مجلد 9 عدد 2 (2022): Spring; 113-125 ; Applied Food Biotechnology; Vol. 9 No. 2 (2022): Spring; 113-125 ;

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Chemical Composition, Antiradical Capacity and Antimicrobial Activity of Hydroalcoholic Extracts of Ficus johannis Boiss

Authors : Ebrahimnezhad, Zahra; Beyzaei, Hamid; Keshtegar, Sadegh

Subjects: Anti-bacterial agents; Antifungal agents; Antioxidants

Source: Archives of Advances in Biosciences; Vol. 15 No. 1 (2024): Continuous Volume ; 1-8 ; 2783-1264

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Comparison of Antioxidant and Antibacterial Activities of Free and Encapsulated Garlic Oil with Beta-cyclodextrin

Authors : Khoshtinat, Khadijeh; Barzegar, Mohsen; Sahari, Mohammad Ali

Subjects: Garlic oil; beta cyclodextrin; inclusion complex

Source: التكنولوجيا الحيوية الغذائية التطبيقية; مجلد 3 عدد 4 (2016): Autumn; 254-268 ; Applied Food Biotechnology; Vol. 3 No. 4 (2016): Autumn; 254-268 ;

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Ecofreindly, candle precursor (Paraffin wax) production by Iranian indigenous bacterium to reduce the indoor health risks

Authors : Sadat Tabatabaee, Mitra

Subjects: Paraffin wax; Indoor air pollution; Bacillus cerus

Source: Archives of Advances in Biosciences; Vol. 6 No. 3 (2015): Summer; 52-57 ; 2783-1264 ; 10.22037/jps.v6i3

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Probiotic Characteristics of Pediococcus pentosaceus and Apilactobacillus kunkeei Strains: The lactic Acid Bacteria Isolated from Bangladeshi Natural Honey

Authors : Ferdouse, Jannatul; Paul, Shanta; Chowdhury, Tasneem

Subjects: antimicrobial activity; antifungal activity; antioxidant activity

Source: التكنولوجيا الحيوية الغذائية التطبيقية; مجلد 10 عدد 1 (2023): Winter; 33-45 ; Applied Food Biotechnology; Vol. 10 No. 1 (2023): Winter; 33-45 ;

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Investigating the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Lavandula stoechas L. and Rosmarinus officinalis L. extracts on pathogen bacterias “in vitro”

Authors : Tabatabaei Yazdi, Farideh; Alizadeh Behbahani, Behrooz; Mortazavi, Ali

Subjects: Minimum Inhibitory Concentration; Minimum Bactericidal Concentration; Antimicrobial effects

Source: Archives of Advances in Biosciences; Vol. 5 No. 2 (2014): Spring ; 2783-1264 ; 10.22037/jps.v5i2

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In-Vitro Evaluation of Crocus Sativus L. Petals and Stamens as Natural Antibacterial Agents Against Food-Borne Bacterial Strains: Crocus sativus L. petals and stamens as natural antibacterial agents against food-borne bacterial strains

Authors : Jinous Asgarpanah; Elahe Darabi-Mahboub; Arash Mahboubi

Subjects: antibacterial; Crocus sativus; food-borne diseases

Source: Iranian Journal of Pharmaceutical Sciences; Vol. 9 No. 4 (2013): IJPS_Volume 9_Issue 4 (2013); 69-82 ; 1735-2444

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فلترة النتائج

Isolation and Identification of a New Bacillus cereus Strain and Characterization of its Neopullulanase

Quorum sensing blockade in Pseudomonas aeruginosa: biodegrading of N-Acyl homoserine lactone by Bacillus cereus UT26 and its consequent effects on their interaction

Study of the Anti-bacterial and Anti-tumor Effects of Calycosin

Use of Encapsulated Garlic Oil in Low-Fat Salad Dressings: Physicochemical, Microbial and Sensory Properties

Chemical Composition, Antiradical Capacity and Antimicrobial Activity of Hydroalcoholic Extracts of Ficus johannis Boiss

Comparison of Antioxidant and Antibacterial Activities of Free and Encapsulated Garlic Oil with Beta-cyclodextrin

Ecofreindly, candle precursor (Paraffin wax) production by Iranian indigenous bacterium to reduce the indoor health risks

Probiotic Characteristics of Pediococcus pentosaceus and Apilactobacillus kunkeei Strains: The lactic Acid Bacteria Isolated from Bangladeshi Natural Honey

Investigating the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Lavandula stoechas L. and Rosmarinus officinalis L. extracts on pathogen bacterias “in vitro”

In-Vitro Evaluation of Crocus Sativus L. Petals and Stamens as Natural Antibacterial Agents Against Food-Borne Bacterial Strains: Crocus sativus L. petals and stamens as natural antibacterial agents against food-borne bacterial strains

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