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1998 1
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2008 1
2010 1
2020 0
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Combinatorial QSAR modeling of P-glycoprotein substrates.
de Cerqueira Lima P, Golbraikh A, Oloff S, Xiao Y, Tropsha A. de Cerqueira Lima P, et al. J Chem Inf Model. 2006 May-Jun;46(3):1245-54. doi: 10.1021/ci0504317. J Chem Inf Model. 2006. PMID: 16711744
.; Buchbauer, G.; Tropsha, A. Combinatorial QSAR of Ambergris Fragrance Compounds. J. Chem. Inf. Comput. Sci. 2004, 44, 582-95). ...
.; Buchbauer, G.; Tropsha, A. Combinatorial QSAR of Ambergris Fragrance Compounds. J. Chem. Inf. Comput. Sci. 2004, 44, 582-95 …
Antimicrobial activities of single aroma compounds.
Schmidt E, Bail S, Friedl SM, Jirovetz L, Buchbauer G, Wanner J, Denkova Z, Slavchev A, Stoyanova A, Geissler M. Schmidt E, et al. Nat Prod Commun. 2010 Sep;5(9):1365-8. Nat Prod Commun. 2010. PMID: 20922992
Agar diffusion and agar-dilution were used as test methods and a set of two Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and four Gram-negative bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Proteus vulgaris G, Klebsiella pneumoniae and Sal …
Agar diffusion and agar-dilution were used as test methods and a set of two Gram-positive (Staphylococcus aureus and Enterococcus faecalis) …
Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity.
Bail S, Stuebiger G, Krist S, Unterweger H, Buchbauer G. Bail S, et al. Food Chem. 2008 Jun 1;108(3):1122-32. doi: 10.1016/j.foodchem.2007.11.063. Epub 2007 Dec 3. Food Chem. 2008. PMID: 26065780
Total phenol content ranged between 59μg/g and 115.5μg/g GAE. Antioxidant capacity (TEAC) was analyzed to range between 0.09μg/g and 1.16μg/g....
Total phenol content ranged between 59μg/g and 115.5μg/g GAE. Antioxidant capacity (TEAC) was analyzed to range between 0.09μg …
Antimicrobial activity of Pelargonium essential oils added to a quiche filling as a model food system.
Lis-Balchin M, Buchbauer G, Hirtenlehner T, Resch M. Lis-Balchin M, et al. Lett Appl Microbiol. 1998 Oct;27(4):207-10. doi: 10.1046/j.1472-765x.1998.t01-1-00423.x. Lett Appl Microbiol. 1998. PMID: 9812396 Free article.
Eight essential oils obtained by steam distillation from the scented leaves of Pelargonium species and cultivars were added at 250, 500 and 1000 ppm to a quiche filling, inoculated with either Saccharomyces ludwigii or Zygosaccharomyces bailii (at 10(8) cfu g-1), Salmonell …
Eight essential oils obtained by steam distillation from the scented leaves of Pelargonium species and cultivars were added at 250, 500 and …
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