Phenolic Compounds and Bacteriocins: Mechanisms, Interactions, and Applications in Food Preservation and Safety
ABSTRACT The following article for this Special Issue was published in an earlier Issue . S. D. Todorov, B. M. de Almeida, E. M. F. Lima, J. P. Fabi, F. M. Lajolo, N. M. A. Hassimotto, (2025). Phenolic Compounds and Bacteriocins: Mechanisms, Interactions, and Applications in Food Preservation and Safety. Molecular Nutrition & Food Research , 69, e202400723. https://doi.org/10.1002/mnfr.202400723 . https://onlinelibrary.wiley.com/doi/10.1002/mnfr.202400723
Authors
- Franco Maria Lajolo (ORCID: https://orcid.org/0000-0003-3958-5934)
- Beatriz de Castro Almeida
- Emília Maria França Lima (ORCID: https://orcid.org/0000-0001-8768-4772)
- Neuza Mariko Aymoto Hassimotto (ORCID: https://orcid.org/0000-0002-5576-7693)
- Svetoslav Dimitrov Todorov (ORCID: https://orcid.org/0000-0002-6377-3305)
- João Paulo Fabi (ORCID: https://orcid.org/0000-0002-7430-7756)
Publication Details
- Journal
- Molecular Nutrition & Food Research
- Published
- 2025-09-01
- DOI
- https://doi.org/10.1002/mnfr.70257
- Citations
- 2
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 2.32