Brazilian bee pollen: phenolic content, antioxidant properties and antimicrobial activity-Reference-Cited by-同舟云学术

Brazilian bee pollen: phenolic content, antioxidant properties and antimicrobial activity

Published:2020-11-18 Issue:5 Volume:60 Page:775-783
ISSN:0021-8839
Container-title:Journal of Apicultural Research
language:en
Short-container-title:Journal of Apicultural Research

Author:

Soares de Arruda Vanilda Aparecida¹^ORCID,Vieria dos Santos Alexandre¹^ORCID,Figueiredo Sampaio Davi¹^ORCID,da Silva Araújo Elias¹^ORCID,de Castro Peixoto André Luís²^ORCID,Estevinho Leticia M.³⁴^ORCID,de Almeida-Muradian Ligia Bicudo¹^ORCID

Affiliation:

1. Laboratory of Food Analysis, Department of Food and Experimental Nutrition, Pharmaceutical Science School, University of São Paulo, São Paulo, Brazil

2. Grupo de Química Tecnológica, Instituto Federal de São Paulo (IFSP), São Paulo, Brazil

3. Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Bragança, Portugal

4. Department of Biology and Biotechnology, Agricultural College of Bragança, Polytechnic Institute of Bragança, Bragança, Portugal

Funder

the São Paulo Research Foundation

the Coordination for the Improvement of Higher Education Personnel

the National Council for Scientific and Technological Development

Publisher

Informa UK Limited

Subject

Insect Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00218839.2020.1840854

Reference52 articles.

1. The Antibacterial Activity of Moroccan Bee Bread and Bee-Pollen (Fresh and Dried) against Pathogenic Bacteria

2. Antioxidant Activity and Constituents of Propolis Collected in Various Areas of Korea

3. Pollen Flavonoid/Phenolic Acid Composition of Four Species of Cactaceae and its Taxonomic Significance

4. Arruda, V. A. S. D. (2013). Dehydrated bee pollen: physical-chemical composition, microbiological quality, phenolic and flavonoid compounds, antioxidant capacity and botanical origin/Dehydrtated bee pollen: physicochemical, microbiological quality, phenolic and flavonoids compounds, antioxidant and botanical origin [Thesis]. University of São Paulo.

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