Abstract
Danica Savanović, Ana Velemir, Aleksandar Savić, Ljiljana Topalić Trivunović, Jovo Savanović, Vesna Muždeka
Abstract
Authors
Institutions
No ROR-resolved institution is linked to this work yet.
Provenance
crossref
Confidence 100%
unpaywall
Confidence 95%
datacite
Confidence 0%
No local reference links have been materialized yet.
No local citing links have been materialized yet.
Regulation on milk and dairy products
Kept as external metadata until matched
Cheese in nutrition and health
10.1051/dst:2008012 · 2008
Cheese: Composition and Health Effects
10.1016/b978-0-12-384947-2.00137-9 · 2016
Dairy products and bone health
10.1007/s40520-021-01970-4
Traditional cheeses: Rich and diverse microbiota with associated benefits
10.1016/j.ijfoodmicro.2014.02.019
Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity
10.1016/j.cell.2014.05.041 · 2014
Lactic acid bacteria as functional starter cultures for the food fermentation industry
10.1016/j.tifs.2003.09.004 · 2004
From Local Product to Destination Identity: Leveraging Cave-Aged Cheese for Sustainable Rural Tourism Development
10.3390/agriculture15111137
Domaćice u Janju “upliću” sir – jedine ga tako prave u svijetu. Agro Klub.
Kept as external metadata until matched
Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database
10.1038/ejcn.2010.221 · 2010
Essential oils: their antibacterial properties and potential applications in foods—a review
10.1016/j.ijfoodmicro.2004.03.022 · 2004
Biological effects of essential oils – A review
10.1016/j.fct.2007.09.106 · 2008
Alkaloids: An overview of their antibacterial, antibiotic-enhancing and antivirulence activities
10.1016/j.ijantimicag.2014.06.001 · 2014
Antimicrobial agents from plants: antibacterial activity of plant volatile oils
10.1046/j.1365-2672.2000.00969.x · 2000
Antimicrobial herb and spice compounds in food
10.1016/j.foodcont.2010.02.003 · 2010
Natural products as antimicrobial agents
10.1016/j.foodcont.2014.05.047 · 2014
A status review on the medicinal properties of essential oils
10.1016/j.indcrop.2014.05.055 · 2014
Upotreba začina u proizvodnji tradicionalnih sireva
10.15567/mljekarstvo.2016.0102
Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review
10.4236/fns.2015.61019 · 2015
Antimicrobial properties of allicin from garlic
10.1016/s1286-4579(99)80003-3 · 1999
Free radicals, antioxidants in disease and health
2008
Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review
10.3390/medicines5030098
Antioxidant activity of food constituents: an overview
10.1007/s00204-011-0774-2
Mechanisms of Action of Carvacrol on the Food-Borne Pathogen Bacillus cereus.
10.1128/aem.65.10.4606-4610.1999
Effect of Essential Oils on Pathogenic Bacteria
10.3390/ph6121451
Antioxidant and Antibacterial Activity of Plant Extracts
10.3390/antibiotics12071176
Antioxidant Activity of Apple Peels
10.1021/jf020782a · 2003
Antimicrobial effect of polyphenols from apple skins on human bacterial pathogens
10.2225/vol9-issue3-fulltext-1 · 2006
Antioxidant Activity of Commercial Soft and Hard Wheat (Triticum aestivumL.) as Affected by Gastric pH Conditions
10.1021/jf049320i · 2005
Antioxidant activity applying an improved ABTS radical cation decolorization assay
10.1016/s0891-5849(98)00315-3 · 1999
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
10.1006/abio.1996.0292 · 1996
European Committee for Antimicrobial Susceptibility Testing (EUCAST) of the European Society of Clinical Microbiology and Infectious Diseases (ESCMID)
Kept as external metadata until matched
Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances
10.1038/nprot.2007.521 · 2008
Methods for in vitro evaluating antimicrobial activity: A review
10.1016/j.jpha.2015.11.005 · 2016
Nutrition Quality and Microbiological Safety of Novel Cottage Cheese
10.17113/ftb.53.04.15.4029 · 2015
Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities
10.1016/j.foodchem.2013.11.153 · 2014
Antioxidant activity of selected spices from Serbian market
10.5937/hraish1802074t · 2018
Antioxidant and Antibacterial Capacities of Origanum vulgare L. Essential Oil from the Arid Andean Region of Chile and its Chemical Characterization by GC-MS
10.3390/metabo10100414
Natural diversity in phenolic components and antioxidant properties of oregano (Origanum vulgare L.) accessions, grown under the same conditions
10.1038/s41598-022-09742-4
Rosmarinic acid
10.1016/s0031-9422(02)00513-7 · 2003
Biological activities of the extracts from wild growing Origanum vulgare L
10.1016/j.foodcont.2013.03.020 · doi-reference
Antimicrobial impacts of selected Lamiaceae plants on bacteria isolated from vegetables and their application in edible films
10.1016/j.fbio.2022.102280 · doi-reference
Composition and Antibacterial Activity of Hydro-Alcohol and Aqueous Extracts Obtained from the Lamiaceae Family
10.5530/pj.2018.1.16 · doi-reference
Chemical characterization of the polar antibacterial fraction of the ethanol extract from Rosmarinus officinalis
10.1016/j.foodchem.2020.128674 · doi-reference
Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
10.1016/j.foodchem.2005.04.028 · doi-reference
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
10.1021/jf0502698 · doi-reference
Allium Species in the Balkan Region—Major Metabolites, Antioxidant and Antimicrobial Properties
10.3390/horticulturae9030408 · doi-reference
Evaluation and comparison of the content of total polyphenols and antioxidant activity of selected species of the genus Allium
10.5513/jcea01/17.4.1820 · doi-reference
Improvement in Flavonoids and Phenolic Acids Production and Pharmaceutical Quality of Sweet Basil (Ocimum basilicum L.) by Ultraviolet-B Irradiation
10.3390/molecules21091203 · doi-reference
Extraction and identification of flavonoids from parsley extracts by HPLC analysis.
10.1063/1.3681964 · doi-reference
EVALUATING IN VITRO ANTIBACTERIAL AND ANTIOXIDANT PROPERTIES OF ORIGANUM VULGARE VOLATILE OIL
10.31925/farmacia.2022.6.15 · doi-reference
Chemical composition and antioxidant activities of essential oils from different parts of the oregano
10.1631/jzus.b1600377 · doi-reference
Antioxidant activity of oregano essential oil (Origanum vulgare L
10.5281/zenodo.200410 · doi-reference
Antioxidative peptides derived from milk proteins
10.1016/j.idairyj.2006.06.005 · doi-reference
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships
10.1016/s0955-2863(02)00208-5 · doi-reference
Structure-antioxidant activity relationships of flavonoids and phenolic acids
10.1016/0891-5849(95)02227-9 · doi-reference
Phytochemical characterization, antioxidant activity and antihypertensive evaluation of Ocimum basilicum L. in l-NAME induced hypertensive rats and its correlation analysis
10.1016/j.heliyon.2023.e14644 · doi-reference
Antioxidant Activity, Total Phenolic and Flavonoid Contents of Petroselinum crispum Mill.
10.9734/jalsi/2018/45113 · doi-reference
Oxidative Quality of Dairy Powders: Influencing Factors and Analysis
10.3390/foods10102315 · doi-reference
Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage
10.3390/foods12193583 · doi-reference