Related references
Note: Only part of the references are listed.The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages
Esereosa D. Omoarukhe et al.
BEVERAGES (2023)
Phenolic Compounds, Antioxidant and Antibacterial Activities of Extracts from Aerial Parts of Thymus zygis subsp. gracilis, Mentha suaveolens and Sideritis incana from Morocco
Aziz Bouymajane et al.
CHEMISTRY & BIODIVERSITY (2022)
Polyphenolic Profile of Tunisian Thyme (Thymbra capitata L.) Post-Distilled Residues: Evaluation of Total Phenolic Content and Phenolic Compounds and Their Contribution to Antioxidant Activity
Kheiria Hcini et al.
MOLECULES (2022)
Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review
Jiong Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family
Rafael Mascoloti Sprea et al.
FOOD RESEARCH INTERNATIONAL (2022)
Antioxidant-rich Clove Extract, A Strong Antimicrobial Agent Against Urinary Tract Infections-causing Bacteria in vitro
Vanessa Lee Rosarior et al.
TROPICAL LIFE SCIENCES RESEARCH (2021)
Valorisation of food agro-industrial by-products: From the past to the present and perspectives
Ricardo Gomez-Garcia et al.
JOURNAL OF ENVIRONMENTAL MANAGEMENT (2021)
Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants
Teresa Pinto et al.
FOODS (2021)
Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds
Radu Claudiu Fierascu et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review
Michel M. Beya et al.
ANTIOXIDANTS (2021)
Chemical characterization of the polar antibacterial fraction of the ethanol extract from Rosmarinus officinalis
Xiangjian Zhong et al.
FOOD CHEMISTRY (2021)
The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products
Katerina Tzima et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices
Jana Sic Zlabur et al.
MOLECULES (2021)
Recent innovations of ultrasound green technology in herbal phytochemistry: A review
Mostafa Gouda et al.
ULTRASONICS SONOCHEMISTRY (2021)
Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity
Helin Li et al.
FRONTIERS IN CHEMISTRY (2021)
Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
Ruben Dominguez et al.
MOLECULES (2021)
Optimization of Extraction of Phenolic Compounds with Antimicrobial Properties from Origanum vulgare
Taja Zitek et al.
PROCESSES (2021)
Biological activity, and volatile and phenolic compounds from five Lamiaceae species
Gonca Celik et al.
FLAVOUR AND FRAGRANCE JOURNAL (2021)
Deep eutectic solvents applied in the extraction and stabilization of rosemary (Rosmarinus officinalis L.) phenolic compounds
Julia B. Barbieri et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage
Md Ashrafuzzaman Zahid et al.
MEAT SCIENCE (2020)
Innovative Approaches for Recovery of Phytoconstituents from Medicinal/Aromatic Plants and Biotechnological Production
Radu Claudiu Fierascu et al.
MOLECULES (2020)
Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms
Miklos Tako et al.
ANTIOXIDANTS (2020)
Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review
Karolina Wojtunik-Kulesza et al.
NUTRIENTS (2020)
Profiling of Essential Oils Components and Polyphenols for Their Antioxidant Activity of Medicinal and Aromatic Plants Grown in Different Environmental Conditions
Antonios Chrysargyris et al.
AGRONOMY-BASEL (2020)
Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry
Magdalena A. Olszewska et al.
FOOD RESEARCH INTERNATIONAL (2020)
Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary
Paulo E. S. Munekata et al.
FOOD RESEARCH INTERNATIONAL (2020)
Concept, mechanism, and applications of phenolic antioxidants in foods
Alam Zeb
JOURNAL OF FOOD BIOCHEMISTRY (2020)
Essential oils: A promising eco-friendly food preservative
Hanen Falleh et al.
FOOD CHEMISTRY (2020)
Optimization of microwave-assisted extraction recovery of bioactive compounds from Origanum glandulosum and Thymus fontanesii
Nacim Nabet et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies - A Systematic Review
Rosa Vazquez-Fresno et al.
GENES AND NUTRITION (2019)
Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties
Ayca Gedikoglu et al.
FOOD SCIENCE & NUTRITION (2019)
Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)
Qian-Qian Mao et al.
FOODS (2019)
The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals
Anestis Dougkas et al.
NUTRIENTS (2019)
New developments on ultrasound-assisted processing and flavor detection of spices: A review
Xiuxiu Teng et al.
ULTRASONICS SONOCHEMISTRY (2019)
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products
Olaf K. Horbanczuk et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2019)
An overview of natural antimicrobials role in food
Aurelia Magdalena Pisoschi et al.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2018)
The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking
John C. Peters et al.
JOURNAL OF FOOD SCIENCE (2018)
Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases
Ashraf A. Mostafa et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2018)
Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms
Faraja D. Gonelimali et al.
FRONTIERS IN MICROBIOLOGY (2018)
Selective recovery of rosmarinic and carnosic acids from rosemary leaves under ultrasound- and microwave-assisted extraction procedures
Maria Bellumori et al.
COMPTES RENDUS CHIMIE (2016)
Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract
Pedro Mena et al.
MOLECULES (2016)
Phytochemicals from Dodonaea viscosa and their antioxidant and anticholinesterase activities with structure-activity relationships
Akhtar Muhammad et al.
PHARMACEUTICAL BIOLOGY (2016)
In vivo antioxidant activity of phenolic compounds: Facts and gaps
Natalia Martins et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities
Mohamed F. Abo El-Maati et al.
EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE (2016)
RP-HPLC/MS/MS Analysis of the Phenolic Compounds, Antioxidant and Antimicrobial Activities of Salvia L. Species
Hatice Tohma et al.
ANTIOXIDANTS (2016)
Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality
M. Rocio Teruel et al.
FOOD CHEMISTRY (2015)
Advances in phenolic compounds analysis of aromatic plants and their potential applications
D. Carvalho Costa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Antimicrobial food packaging: potential and pitfalls
Bhanu Malhotra et al.
FRONTIERS IN MICROBIOLOGY (2015)
A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2014)
Chemistry and Multibeneficial Bioactivities of Carvacrol (4-Isopropyl-2-methylphenol), a Component of Essential Oils Produced by Aromatic Plants and Spices
Mendel Friedman
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Structure and Antioxidant Activity of Polyphenols Derived from Propolis
Anna Kurek-Gorecka et al.
MOLECULES (2014)
Potencial terapéutico del Hibiscus sabdariffa: una revisión de las evidencias científicas
Soledad Guardiola et al.
Endocrinologia y Nutricion (2014)
Structural features, kinetics and SAR study of radical scavenging and antioxidant activities of phenolic and anilinic compounds
Hussein M. Ali et al.
CHEMISTRY CENTRAL JOURNAL (2013)
Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts
Mohamed Hussein Hamdy Roby et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Fresh ginger (Zingiber officinale) has anti-viral activity against human respiratory syncytial virus in human respiratory tract cell lines
Jung San Chang et al.
JOURNAL OF ETHNOPHARMACOLOGY (2013)
Development of a microwave-assisted extraction for the analysis of phenolic compounds from Rosmarinus officinalis
Jaroslava Svarc-Gajic et al.
JOURNAL OF FOOD ENGINEERING (2013)
Natural antioxidants in meat and poultry products
Liz Karre et al.
MEAT SCIENCE (2013)
Antioxidant Capacity of Selected Plant Extracts and Their Essential Oils
Charalampos Proestos et al.
ANTIOXIDANTS (2013)
Characterisation of the antioxidant activity of flavonoids
Noriyoshi Masuoka et al.
FOOD CHEMISTRY (2012)
Probiotic Bifidobacterium breve Induces IL-10-Producing Tr1 Cells in the Colon
Seong Gyu Jeon et al.
PLOS PATHOGENS (2012)
Antioxidant Activities of Hot Water Extracts from Various Spices
Il-Suk Kim et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)
Comparison of different extraction procedures for the comprehensive characterization of bioactive phenolic compounds in Rosmarinus officinalis by reversed-phase high-performance liquid chromatography with diode array detection coupled to electrospray time-of-flight mass spectrometry
I. Borras Linares et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Chemical composition of bioactive pressurized extracts of Romanian aromatic plants
T. L. Miron et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Antioxidant Assays for Plant and Food Components
Joon-Kwan Moon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Ultrasound-assisted extraction of capsaicinoids from peppers
G. F. Barbero et al.
TALANTA (2008)
Comprehensive two-dimensional liquid chromatography in analysis of Lamiaceae herbs:: Characterisation and quantification of antioxidant phenolic acids
Maarit Kivilompolo et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat
K. Jayathilakan et al.
FOOD CHEMISTRY (2007)
Ultrasonically assisted extraction of phenolic compounds from aromatic plants: Comparison with conventional extraction technics
Charalampos Proestos et al.
JOURNAL OF FOOD QUALITY (2006)
Antioxidant profile of dihydroxy- and trihydroxyphenolic acids - A structure-activity relationship study
C Siquet et al.
FREE RADICAL RESEARCH (2006)
Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents
B Shan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Supercritical fluid extraction from rosemary (Rosmarinus officinalis):: Kinetic data, extract's global yield, composition, and antioxidant activity
RN Carvalho et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2005)
Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage
JG Sebranek et al.
MEAT SCIENCE (2005)
Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC
HF Wang et al.
FOOD CHEMISTRY (2004)
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
LR Nissen et al.
MEAT SCIENCE (2004)
Quantitative determination of phenolic diterpenes in rosemary extracts - Aspects of accurate quantification
MA Thorsen et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Share Paper
