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Keyphrases
Viscera
100%
Antimicrobial Potential
100%
Antioxidant Potential
100%
Butanol
100%
Olean
100%
Mistletoe
100%
IC50
75%
South African
50%
Hydrogen Peroxide
50%
Reducing Power Assay
50%
Radical Scavenging Activity
50%
Column Chromatography
50%
Escherichia Coli
25%
Ciprofloxacin
25%
Gram-negative
25%
Quality Control
25%
Cold Maceration
25%
Antioxidant Activity
25%
Antibacterial Activity
25%
Biological Activity
25%
Hexane
25%
Methanol
25%
Minimum Inhibitory Concentration
25%
Staphylococcus Aureus Bacteria
25%
Acetone
25%
Dichloromethane
25%
Pseudomonas Aeruginosa (P. aeruginosa)
25%
Gram-positive
25%
Streptococcus Pyogenes (S. pyogenes)
25%
Antimicrobial Activity
25%
Dichloromethane Extract
25%
Isolated Compounds
25%
Gallic Acid
25%
Bacillus Cereus (B. cereus)
25%
Chemical Structure
25%
Dried Samples
25%
Parasitic Plants
25%
Hydrogen Radical
25%
Two-dimensional nuclear Magnetic Resonance
25%
Concentration Method
25%
Radical Scavenging Assay
25%
Antimicrobial Assay
25%
Antioxidant Tests
25%
Ultra-high Performance Liquid Chromatography-mass Spectrometry
25%
Chemistry
Antioxidant Agent
100%
IC50
100%
Butene
100%
Dichloromethane
66%
Column Chromatography
66%
Hydrogen Peroxide
66%
Antioxidant Capacity
33%
Methanol
33%
Antibacterial
33%
Hexane
33%
Antimicrobial Agent
33%
Bioactivity
33%
Minimum Inhibitory Concentration
33%
Quality Control
33%
Ciprofloxacin
33%
Liquid Chromatography Mass Spectrometry (LCMS)
33%
Parasitic
33%
Gallic Acid
33%
Two-Dimensional Nuclear Magnetic Resonance Spectroscopy
33%
Acetone
33%
Hydrogen
33%
Immunology and Microbiology
Viscum
100%
Mistletoe
100%
IC50
75%
Column Chromatography
50%
Hydrogen Peroxide
50%
Minimum Inhibitory Concentration
25%
Escherichia coli
25%
Antibacterial Activity
25%
Staphylococcus Aureus
25%
Pseudomonas aeruginosa
25%
Antimicrobial Activity
25%
Streptococcus pyogenes
25%
Antioxidant Activity
25%
Chemical Structure
25%
Two-Dimensional Nuclear Magnetic Resonance Spectroscopy
25%
Liquid Chromatography Mass Spectrometry
25%
Antimicrobial Agent
25%
Biological Activity
25%
Bacillus Cereus
25%
Bacterium
25%
Parasitic Plant
25%
Ecotype
25%
Food Science
Antioxidant
100%
Radical Scavenging Activity
66%
Antioxidant Capacity
33%
Escherichia coli
33%
Streptococcus
33%
Staphylococcus aureus
33%
Liquid Chromatography Mass Spectrometry
33%
Bacillus cereus
33%
Dried Samples
33%