Microbial Inhibition
Microbial Inhibition is a biological process in which the growth, proliferation, or metabolic activity of microorganisms is selectively suppressed through chemical, physical, or biological agents, distinguishing it from broader forms of inhibition by specifically targeting microbial cellular functions or viability.
377
Publications
18.9K
Citations
1.6K
Authors
507
Institutions
Publications per year
2017–2026
108
Parents
377
ANTIMICROBIAL EFFECTS OF SPICES<sup>1</sup>
Leora A. Shelef · Journal of Food Safety · 1984 · 534 citations
1–5 of 377
1.6K
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Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas, Argentina
3 publications · 303 citations
3
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1–5 of 1.6K
507

Agricultural Research Service
Washington, United States
7 h-index
23 publications
1.1K citations
New York University
New York, United States
6 h-index
11 publications
292 citations

Baylor University
Waco, United States
5 h-index
17 publications
1.5K citations

Chinese Academy of Sciences
Beijing, China
5 h-index
15 publications
656 citations
Shahed University
Tehran, Iran
4 h-index
5 publications
415 citations
Universidade Estadual Paulista (Unesp)
São Paulo, Brazil
4 h-index
10 publications
176 citations
Jiangnan University
Wuxi, China
4 h-index
16 publications
762 citations
State Key Laboratory of Food Science and Technology
Wuxi, China
4 h-index
16 publications
762 citations
1–8 of 507
Repository · 16 publications · 607 citations
13
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9 publications · 621 citations
9
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8 publications · 870 citations
8
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JB · 7 publications · 466 citations
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AEM · 7 publications · 256 citations
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