Microbiological quality and inhibitory potential of selected Croatian apiary honeys

Autor: V. Gradvol, Nikolina Atlaban, Lidija Lenart, H. Pavlović

Publikováno v: Croatian Journal of Food Science and Technology, Vol 7, Iss 2, Pp 40-46 (2015)

The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological properties. The purpose of this research was to evaluate microbiological properties of 72 honey samples and to determine the number and/or presence of

Externí odkaz: https://doaj.org/article/a3dc2550619442db8129ae65f418ded0

Antifungal effect of eugenol and carvacrol against foodborne pathogens Aspergillus carbonarius and Penicillium roqueforti in improving safety of fresh-cut watermelon.

Autor: Šimović M; Department of Microbiology, Public Health Institute of the Osijek-Baranja County, Franje Krežme 1, 31 000 Osijek, Croatia., Delaš F; Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia., Gradvol V; Department of Food and Nutrition Research, Food Microbiology Unit, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia., Kocevski D; Department of Food and Nutrition Research, Food Microbiology Unit, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia., Pavlović H; Department of Food and Nutrition Research, Food Microbiology Unit, Faculty of Food Technology Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia.

Publikováno v: Journal of intercultural ethnopharmacology [J Intercult Ethnopharmacol] 2014 Jul-Sep; Vol. 3 (3), pp. 91-6. Date of Electronic Publication: 2014 May 21.