Structure-function analysis of the vanillin molecule and its antifungal properties

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 5, 2005, Pages 1769-1775

  Fitzgerald, Daniel J ^a,c   Stratford, Malcolm ^b   Gasson, Michael J ^a   Narbad, Arjan ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

^c UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Aldehyde; Molds; Natural antimicrobials; Structure function; Vanillin; Yeasts

Indexed keywords

3 ANISALDEHYDE; 4 HYDROXYBENZALDEHYDE; ALDEHYDE DERIVATIVE; ANISALDEHYDE; ANISOLE; BENZALDEHYDE; CYCLOHEXANE DERIVATIVE; CYCLOHEXANECARBALDEHYDE; CYCLOHEXANOL; GLUCOSE; GUAIACOL; PEPTONE; PHENOL; UNCLASSIFIED DRUG; VANILLIN; VANILLIN DERIVATIVE;

ANTIFUNGAL ACTIVITY; ARTICLE; FOOD CONTAMINATION; FOOD PRESERVATION; ISOMER; MINIMUM INHIBITORY CONCENTRATION; MOULD; NONHUMAN; STRUCTURE ANALYSIS; YEAST;

BENZALDEHYDES; FOOD MICROBIOLOGY; FUNGI; FUNGICIDES, INDUSTRIAL; MICROBIAL SENSITIVITY TESTS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 14644407427     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048575t     Document Type: Article

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