Related references
Note: Only part of the references are listed.Loaded n-Hydroxyapatite/SSG 3D Scaffolds as a Drug Delivery System of Nigella sativa Fractions for the Management of Local Antibacterial Infections
Mohammed Dalli et al.
NANOMATERIALS (2022)
An updated knowledge of Black seed (Nigella sativa Linn.): Review of phytochemical constituents and pharmacological properties
Md Faruque Ahmad et al.
JOURNAL OF HERBAL MEDICINE (2021)
Chemical Composition Analysis Using HPLC-UV/GC-MS and Inhibitory Activity of Different Nigella sativa Fractions on Pancreatic α-Amylase and Intestinal Glucose Absorption
Mohammed Dalli et al.
BIOMED RESEARCH INTERNATIONAL (2021)
Comprehensive study on the antioxidant capacity and phenolic profiles of black seed and other spices and herbs: effect of solvent and time of extraction
Malgorzata Muzolf-Panek et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Comprehensive effects of black cumin (Nigella sativa) and synthetic antioxidant on sensory and physicochemical quality of beef patties during refrigerant storage
M. H. Rahman et al.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH (2021)
Solvent and temperature effects of accelerated solvent extraction (ASE) coupled with ultra-high pressure liquid chromatography (UHPLC-DAD) technique for determination of thymoquinone in commercial food samples of black seeds (Nigella sativa)
Rizwan Ahmad et al.
FOOD CHEMISTRY (2020)
LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities
Yuying Feng et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage
Adam Zwolan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts
Malgorzata Muzolf-Panek et al.
ANTIOXIDANTS (2020)
Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts
Malgorzata Muzolf-Panek et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Extraction process optimization of Murraya koenigii leaf extracts and antioxidant properties
Vandana Sablania et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Evaluation of oxidative stability, fatty acid profile, and antioxidant properties of black cumin seed oil and extract
Matin Soleimanifar et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)
Characterization of extracted phenolics from black cumin (Nigella sativa linn), coriander seed (Coriandrum sativum L.), and fenugreek seed (Trigonella foenum-graecum)
Saleha Hameed et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems
Shabnam Sepahpour et al.
MOLECULES (2018)
Solvent based optimization for extraction and stability of thymoquinone from Nigella sativa Linn. and its quantification using RP-HPLC
Mohammed Shariq Iqbal et al.
PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS (2018)
Optimization of Microwave-Assisted Extraction of Polyphenolic Compounds from Ocimum basilicum by Response Surface Methodology
Snezana Filip et al.
FOOD ANALYTICAL METHODS (2017)
Optimization of solvent extraction of antioxidants from Eucalyptus globulus leaves by response surface methodology: Characterization and assessment of their bioactive properties
Beatriz Gullon et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Evaluation of phenolic profile, enzyme inhibitory and antimicrobial activities of Nigella sativa L. seed extracts
Anela Topcagic et al.
BOSNIAN JOURNAL OF BASIC MEDICAL SCIENCES (2017)
Effects of temperature, time, and solvent ratio on the extraction of phenolic compounds and the anti-radical activity of Clinacanthus nutans Lindau leaves by response surface methodology
Intan Soraya Che Sulaiman et al.
CHEMISTRY CENTRAL JOURNAL (2017)
Binary ethanol-water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts
Katarzyna Waszkowiak et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Comparative analysis of different bioactivities of Curcuma longa, Nigella sativa seeds, and Camellia sinensis extracted by four different methods: A green way to reduce oxidative stress
Humaira Yasmeen et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2016)
Multi-response optimization of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC-DAD-Q-TOF-MS/MS
Acacio Antonio Ferreira Zielinski et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms
Jolanta Enko et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2015)
Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts
Eva Dvorackova et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2015)
Comparative Studies on Polyphenolic Composition, Antioxidant and Diuretic Effects of Nigella sativa L. (Black Cumin) and Nigella damascena L. (Lady-in-a-Mist) Seeds
Claudia-Crina Toma et al.
MOLECULES (2015)
Optimization and prediction of antioxidant properties of a tea-ginger extract
Solomon Akinremi Makanjuola et al.
FOOD SCIENCE & NUTRITION (2015)
Metabolomics driven analysis of six Nigella species seeds via UPLC-qTOE-MS and GC-MS coupled to chemometrics
Mohamed A. Farag et al.
FOOD CHEMISTRY (2014)
Modelling Extraction of White Tea Polyphenols: The Influence of Temperature and Ethanol Concentration
Sara Peiro et al.
ANTIOXIDANTS (2014)
Fatty Acids, Essential Oil, And Phenolics Modifications of Black Cumin Fruit under NaCl Stress Conditions
Soumaya Bourgou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity
A Meda et al.
FOOD CHEMISTRY (2005)
Share Paper
