Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Syzygium anisatum"'
Publikováno v:
Plants, Vol 11, Iss 9, p 1231 (2022)
A review of the leaf oils of the 13 species now recognised in the genus Backhousia is presented. This review carries on from, and incorporates data from, an earlier (1995) review of the then recognised eight species. The leaf oils of two new species
Externí odkaz:
https://doaj.org/article/efd9981695734a9090becc0007c4512d
Publikováno v:
Beverages, Vol 7, Iss 3, p 67 (2021)
The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium ani
Externí odkaz:
https://doaj.org/article/7eac1ea0d8fd4df9a79b4761fcab166a
Publikováno v:
Beverages, Vol 7, Iss 67, p 67 (2021)
Beverages
Volume 7
Issue 3
Beverages
Volume 7
Issue 3
The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium ani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45c0a31bc7476b4d722b9fd8aaf7c0aa
https://www.mdpi.com/2306-5710/7/3/67
https://www.mdpi.com/2306-5710/7/3/67
Publikováno v:
Food Bioscience. 26:133-138
The phytochemical profile, organic acid content, minerals, various antioxidant assays and consumers acceptability of indigenous Australian herbal infusions namely gulban (Melaleuca citrolens), anise myrtle (Syzygium anisatum), and lemon myrtle (Backh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e07c54be9d0d937a0b593bdb07f92380
https://doi.org/10.1016/j.fbio.2018.10.011
https://doi.org/10.1016/j.fbio.2018.10.011
Akademický článek
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Autor:
Krystal Bryant, Ian Edwin Cock
Publikováno v:
Pharmacognosy Communications. 6:194-203
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c37c24cbb02b60ba49847724eccaa98
https://doi.org/10.5530/pc.2016.4.2
https://doi.org/10.5530/pc.2016.4.2
Publikováno v:
Foods
Volume 7
Issue 11
Foods, Vol 7, Iss 11, p 179 (2018)
Volume 7
Issue 11
Foods, Vol 7, Iss 11, p 179 (2018)
Bioactive properties of solvent extracts of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (Escherichia coli and Staphylococ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e249f5b6e1fb74b7aca6f55c8e3e5cab
http://europepmc.org/articles/PMC6262597
http://europepmc.org/articles/PMC6262597
Autor:
Mazzorana Melissa, Gary Mazzorana
Publikováno v:
Australian Native Plants ISBN: 9781315372389
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8acd134edf4cea91be348e1725645bf4
https://doi.org/10.1201/b20635-2
https://doi.org/10.1201/b20635-2
Publikováno v:
Nutrients, Vol 11, Iss 4, p 739 (2019)
Nutrients
Volume 11
Issue 4
Nutrients
Volume 11
Issue 4
Quorum sensing controls bacterial pathogenesis and virulence
hence, interrupting this system renders pathogenic bacteria non-virulent, and presents a novel treatment for various bacterial infections. In the search for novel anti-quorum sensing (
hence, interrupting this system renders pathogenic bacteria non-virulent, and presents a novel treatment for various bacterial infections. In the search for novel anti-quorum sensing (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f39f48641b9da3ce4dd22d22698c0a68
https://doi.org/10.3390/nu11040739
https://doi.org/10.3390/nu11040739
Publikováno v:
Food Chemistry. 136:9-17
Three commercially grown native herbs unique to Australia, Tasmannia pepper leaf (Tasmannia lanceolata R. Br., Winteracea; TPL), anise myrtle (Syzygium anisatum Vickery, Craven & Biffen, Myrtaceae; AM) and lemon myrtle (Backhousia citriodora F. Muell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::031c7c3789f744a07f165a296630ea5b
https://doi.org/10.1016/j.foodchem.2012.07.089
https://doi.org/10.1016/j.foodchem.2012.07.089