Related references
Note: Only part of the references are listed.Investigation of antioxidant synergisms and antagonisms among thymol, carvacrol, thymoquinone and p-cymene in a model system using the Briggs-Rauscher oscillating reaction
Mladen Milos et al.
FOOD CHEMISTRY (2012)
The effect of volatile antioxidants of plant origin on leukemogenesis in mice
E. B. Burlakova et al.
BIOLOGY BULLETIN (2010)
Antioxidant activity of medicinal and aromatic plants. A review
M. G. Miguel
FLAVOUR AND FRAGRANCE JOURNAL (2010)
Chemical composition of volatile extract and biological activities of volatile and less-volatile extracts of juniper berry (Juniperus drupacea L.) fruit
Ahmed El-Ghorab et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Content, composition, and bioactivity of the essential oils of three basil genotypes as a function of harvesting
Valtcho D. Zheljazkov et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Comparative study on the antioxidant and biological activities of carvacrol, thymol, and eugenol derivatives
Josip Mastelic et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Antioxidant activities and volatile constituents of various essential oils
Alfreda Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
G Sacchetti et al.
FOOD CHEMISTRY (2005)
The chemistry behind antioxidant capacity assays
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antioxidant evaluation in dessert spices compared with common food additives.: Influence of irradiation procedure
MA Murcia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus
A Ultee et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
Antioxidant activity of selected essential oil components in two lipid model systems
G Ruberto et al.
FOOD CHEMISTRY (2000)
Share Paper
