Photodynamic inactivation of Escherichia coli by Ru(II) complexes.

Photodynamic inactivation effect of methylene blue and toluidine blue O on ATCC Escherichia coli and clinical isolate of multidrug-resistant Escherichia coli

Synthesis, characterization, and biological evaluation of new Ru(II) polypyridyl photosensitizers for photodynamic therapy.

Two Ru(II) polypyridyl complexes, Ru(DIP)2(bdt) (1) and [Ru(dqpCO2Me)(ptpy)](2+) (2) (DIP = 4,7-diphenyl-1,10-phenanthroline, bdt = 1,2-benzenedithiolate, dqpCO2Me = 4-methylcarboxy-2,6-di(quinolin-8-yl)pyridine), ptpy = 4'-phenyl-2,2':6',2″-terpyridine) have been investigated as photosensitizers (PSs) for photodynamic therapy (PDT). In our experimental settings, the phototoxicity and phototoxi...

Synthesis, Characterization, Electrochemical and Spectroelectrochemical Properties of Ruthenium(II) Complexes Containing Phenylcyanamide Ligands and Effect of the Inner- Sphere on the Ru-NCN Chromophore

[Ru(terpy)(bpy)(L)]PF6 complexes, where terpy is 2,2΄:6′,2″– terpyridine, bpy is 2,2΄ - bipyridine and L is monoanions of  4 - bromophenylcyanamide (4 - Brpcyd), 4-methoxyphenylcyanamide (4 - MeOPcyd), 2, 4 - dibromophenylcyanamide (2,4 - Br2pcyd), 2,4-dimethylphenylcyanamide (2,4 - Me2pcyd), 2 - methylphenylcyanamide  (2 ...

Investigation on Escherichia Coli Inactivation and Some Quality Changes in Carrot Juice by Ultrasound Technique

In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...

Investigation on Escherichia Coli Inactivation and Some Quality Changes in Carrot Juice by Ultrasound Technique

In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...