Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

1. Electrophysiological and spectroscopic investigation of hydrolysable tannins interaction with α-hemolysin of S. aureus

   Ewa Olchowik‐Grabarek, Szymon Sękowski, Frédérique Mies +5

   МақолаSalmonella and Campylobacter epidemiologyBioelectrochemistry20224 иқтибос

   ABIABI:AkademIndex/openalex/2026.other.088433

2. The Structural Changes in the Membranes of Staphylococcus aureus Caused by Hydrolysable Tannins Witness Their Antibacterial Activity

   Ewa Olchowik‐Grabarek, Szymon Sękowski, Agnieszka Kwiatek +5

   МақолаTannin, Tannase and Anticancer ActivitiesMembranes20223 иқтибос

   ABIABI:AkademIndex/openalex/2022.article.000127