Investigation of antibacterial activity of new classes of essential oils derivatives

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• 作者：Irene Bassanetti^a ; ^{irene.bassanetti@unipr.it} ; ^{irene.bassanetti@netbas.it} ; Mauro Carcelli^a ; Annamaria Buschini^b ; Serena Montalbano^b ; Giuliano Leonardi^c ; Paolo Pelagatti^a ; Giovanni Tosi^d ; Paola Massi^d ; Laura Fiorentini^d ; Dominga Rogolino^a
• 关键词：Essential oils derivatives ; Antibacterial activity ; Bioavailability ; Food-borne pathogens
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：606-612
• 全文大小：387 K
• 卷排序：73

文摘

New classes of essential oils derivatives were synthetized. Compounds with high water solubility and reduced volatility were identified. Promising MICs and MBCs were found against pathogens causing foodborne diseases.