Antimicrobial and antioxidant activities of natural and fermented bee pollen-Reference-Cited by-同舟云学术

Antimicrobial and antioxidant activities of natural and fermented bee pollen

Published:2020-04 Issue: Volume:34 Page:100532
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kaškonienė Vilma,Adaškevičiūtė Vaida,Kaškonas Paulius,Mickienė Rūta,Maruška Audrius

Funder

Research Council of Lithuania

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Honey amylase activity and food starch degradation;Babacan;Journal of Food Science,2002

2. Antibacterial activity of honey and beebread of different origin against S. aureus and S. epidermidis;Baltrušaitytė;Food Technology and Biotechnology,2007

3. Investigation of bee bread and development of its dosage forms;Barene;Theory and Practice in Medicine,2014

4. Royal jelly, bee brood: Composition, health, medicine: A review;Bogdanov,2017

5. Sporopollenin: A review of its chemistry, palaeochemistry and geochemistry;Brooks;Grana,1978

Cited by 55 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Towards understanding enhanced hypoglycemic activity of fermented bee pollen in insulin-resistant HepG2 cells by widely targeted metabolomics analysis;Food Bioscience;2024-10

2. Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties;Journal of Apicultural Research;2024-07

3. Contribution of Microbiota to Bioactivity Exerted by Bee Bread;Pharmaceuticals;2024-06-11

4. Exploring the Botanical Origins of Bee‐Collected Pollen: A Comprehensive Historical and Contemporary Analysis;Chemistry & Biodiversity;2024-06-11

5. Bee pollen as a food and feed supplement and a therapeutic remedy: recent trends in nanotechnology;Frontiers in Nutrition;2024-06-04