Tirmania pinoyi: Chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken soup

Food Research International

Volumn 53, Issue 1, 2013, Pages 56-62

  Stojković, Dejan ^a   Reis, Filipa S ^b   Ferreira, Isabel C F R ^b   Barros, Lillian ^b   Glamočlija, Jasmina ^a   Ćirić, Ana ^a   Nikolić, Miloš ^a   Stević, Tanja ^c   Giveli, Abdulhamed ^d   Soković, Marina ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c Institute for Medicinal Plant Research Dr Josif Pan i   (Serbia)

^d University of Al Gabel Al Garbe   (Libyan Arab Jamahiriya)

Author keywords

Antimicrobial; Antioxidant; Chemical composition; Chicken soup; Tirmania pinoyi

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL; CHEMICAL COMPOSITIONS; CHICKEN SOUP; INHIBITION OF LIPID PEROXIDATION; POTASSIUM METABISULFITE; TIRMANIA PINOYI;

ANIMALS; ANTIOXIDANTS; BACTERIA; ORGANIC ACIDS; PALMITIC ACID;

LINOLEIC ACID;

EID: 84877316149     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.046     Document Type: Article

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