Related references
Note: Only part of the references are listed.Relation between salt tolerance and biochemical changes in cumin (Cuminum cyminum L.) seeds
Iness Bettaieb Rebey et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2017)
Fatty acids and sterols composition, and antioxidant activity of oils extracted from plant seeds
Mariola Kozlowska et al.
FOOD CHEMISTRY (2016)
Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits
Tania Goncalves Albuquerque et al.
FOOD CHEMISTRY (2016)
Antioxidant potential of two Apiaceae plant extracts: A comparative study focused on the phenolic composition
Natalia Martins et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Phytochemical Profile and Evaluation of the Biological Activities of Essential Oils Derived from the Greek Aromatic Plant Species Ocimum basilicum, Mentha spicata, Pimpinella anisum and Fortunella margarita
Eleni Fitsiou et al.
MOLECULES (2016)
Variations in oil, fatty acid and tocopherol contents of some Labiateae and Umbelliferae seed oils
B. Matthaus et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2015)
Phytochemicals and antioxidant activities of Rhus tripartitum (Ucria) fruits depending on locality and different stages of maturity
Nizar Tlili et al.
FOOD CHEMISTRY (2014)
A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques
Acacio Antonio Ferreira Zielinski et al.
FOOD RESEARCH INTERNATIONAL (2014)
Fruit yield, essential oil concentration and composition of three anise cultivars (Pimpinella anisum L.) in relation to sowing date, sowing rate and locations
Habib Ullah et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Effects of Extraction Solvents and Provenances on Phenolic Contents and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds
Iness Bettaieb Rebey et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity
Mohamed Fawzy Ramadan et al.
FOOD CHEMISTRY (2012)
Herb-drug interactions: the influence of essential oil of caraway (Carum carvi L.) on the pharmacokinetics of paracetamol
Isidora Samojlik et al.
BMC Pharmacology & Toxicology (2012)
Essential oils composition in two Rosmarinus officinalis L. varieties and incidence for antimicrobial and antioxidant activities
Yosr Zaouali et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Composition and antioxidant and antimicrobial activity of the essential oil and extracts of Stachys inflata Benth from Iran
Abdolrasoul H. Ebrahimabadi et al.
FOOD CHEMISTRY (2010)
Essential Oils, Phenolics, and Antioxidant Activities of Different Parts of Cumin (Cuminum cyminum L.)
Iness Bettaieb et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Broad spectrum antimutagenic activity of antioxidant active fraction of Punica granatum L. peel extracts
Maryam Zahin et al.
MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS (2010)
ANISE (PIMPINELLA ANISUM): CHANGES IN YIELDS AND COMPONENT COMPOSITION ON HARVESTING AT DIFFERENT STAGES OF PLANT MATURITY
Abdulhabip Oezel
EXPERIMENTAL AGRICULTURE (2009)
Chlorogenic acids and related compounds in medicinal plants and infusions
Viviane Marques et al.
FOOD CHEMISTRY (2009)
Influence of biological, environmental and technical factors on phenolic content and antioxidant activities of Tunisian halophytes
Riadh Ksouri et al.
COMPTES RENDUS BIOLOGIES (2008)
Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants
Pitchaon Maisuthisakul et al.
FOOD CHEMISTRY (2007)
Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
A Djeridane et al.
FOOD CHEMISTRY (2006)
Screening of the antioxidant potentials of six Salvia species from Turkey
B Tepe et al.
FOOD CHEMISTRY (2006)
Antioxidant activities of Salvia miltiorrhiza and Panax notoginseng
Guang-Rong Zhao et al.
FOOD CHEMISTRY (2006)
Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds
F Que et al.
FOOD RESEARCH INTERNATIONAL (2006)
Antioxidant activity of methanol extracts obtained from Plantago species
M Gálvez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Influence of heating on antioxidant activity and the chemical composition of some spice essential oils
A Tomaino et al.
FOOD CHEMISTRY (2005)
Headspace solvent microextraction:: a very rapid method for identification of volatile components of Iranian Pinipinella anisum seed
A Besharati-Seidani et al.
ANALYTICA CHIMICA ACTA (2005)
Effects of salinity on biochemical components of the mangrove, Aegiceras corniculatum
AK Parida et al.
AQUATIC BOTANY (2004)
Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves
P Siddhuraju et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts
I Gulcin et al.
FOOD CHEMISTRY (2003)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)