Enhancing Antibacterial Efficacy: Synergistic Effects of Citrus aurantium Essential Oil Mixtures against Escherichia coli for Food Preservation.

Autor: Ellouze I; Department of Vegetal Biotechnology, Higher Institute of Biotechnology of Beja, Jendouba University, Beja 9000, Tunisia.; Functional and Bio-Resources Valorization Laboratory, Higher Institute of Biotechnology of Beja, Jendouba University, Beja 9000, Tunisia., Ben Akacha B; Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, B.P 1177, Sfax 3018, Tunisia., Mekinić IG; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, 21000 Split, Croatia., Ben Saad R; Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, B.P 1177, Sfax 3018, Tunisia., Kačániová M; Institute of Horticulture, Faculty of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku2, 94976 Nitra, Slovakia.; School of Medical and Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland., Kluz MI; School of Medical and Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland., Mnif W; Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia., Garzoli S; Department of Chemistry and Technologies of Drug, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy., Ben Hsouna A; Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, B.P 1177, Sfax 3018, Tunisia.; Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Sep 27; Vol. 13 (19). Date of Electronic Publication: 2024 Sep 27.

Antioxidant and Antimicrobial Potential of Phenolic Metabolites from Traditionally Used Mediterranean Herbs and Spices.

Autor: Mekinić IG; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia., Skroza D; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia., Ljubenkov I; Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, HR-21000 Split, Croatia., Katalinić V; Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia., Šimat V; Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2019 Nov 15; Vol. 8 (11). Date of Electronic Publication: 2019 Nov 15.

Phenolic acids profile, antioxidant and antibacterial activity of chamomile, common yarrow and immortelle (Asteraceae).

Autor: Mekinić IG, Skroza D, Ljubenkov I, Krstulović L, Možina SS, Katalinić V

Publikováno v: Natural product communications [Nat Prod Commun] 2014 Dec; Vol. 9 (12), pp. 1745-8.