133 related articles for article (PubMed ID: 336288)
1. The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review.
Salzer UJ
CRC Crit Rev Food Sci Nutr; 1977; 9(4):345-73. PubMed ID: 336288
[TBL] [Abstract][Full Text] [Related]
2. [Antioxidant properties of essential oils].
Misharina TA; Terenina MB; Krikunova NI
Prikl Biokhim Mikrobiol; 2009; 45(6):710-6. PubMed ID: 20067158
[TBL] [Abstract][Full Text] [Related]
3. [Methods for evaluation of antibacterial activity of essential oils: application to essences of thyme and cinnamon].
Lens-Lisbonne C; Cremieux A; Maillard C; Balansard G
J Pharm Belg; 1987; 42(5):297-302. PubMed ID: 3430329
[No Abstract] [Full Text] [Related]
4. Historical overview of the cinnamon industry.
Wijesekera RO
CRC Crit Rev Food Sci Nutr; 1978; 10(1):1-30. PubMed ID: 363362
[TBL] [Abstract][Full Text] [Related]
5. In vitro activity of essential oils extracted from condiments against fluconazole-resistant and -sensitive Candida glabrata.
Soares IH; Loreto ÉS; Rossato L; Mario DN; Venturini TP; Baldissera F; Santurio JM; Alves SH
J Mycol Med; 2015 Sep; 25(3):213-7. PubMed ID: 26281965
[TBL] [Abstract][Full Text] [Related]
6. [Action of essential oils of chamomile, cinnamon, absinthium, mace and origanum on operant conditioning behavior of the rat].
Fundarò A; Cassone MC
Boll Soc Ital Biol Sper; 1980 Nov; 56(22):2375-80. PubMed ID: 7194684
[TBL] [Abstract][Full Text] [Related]
7. Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs.
Leal LN; Jordán MJ; Bello JM; Otal J; den Hartog LA; Hendriks WH; Martín-Tereso J
J Sci Food Agric; 2019 Jul; 99(9):4296-4303. PubMed ID: 30816562
[TBL] [Abstract][Full Text] [Related]
8. Sensitivity of heat-stressed yeasts to essential oils of plants.
Conner DE; Beuchat LR
Appl Environ Microbiol; 1984 Feb; 47(2):229-33. PubMed ID: 6712207
[TBL] [Abstract][Full Text] [Related]
9. Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process.
Trabelsi N; Nalbone L; Marotta SM; Taamali A; Abaza L; Giarratana F
J Sci Food Agric; 2019 Aug; 99(10):4808-4815. PubMed ID: 30977130
[TBL] [Abstract][Full Text] [Related]
10. A brief note on the response of some essential oils and extracts of vegetable origin to the Duquenois-Levine test for cannabis.
Smith RN
J Forensic Sci Soc; 1974 Jul; 14(3):191-4. PubMed ID: 4475090
[No Abstract] [Full Text] [Related]
11. Bioanalytical evaluation of Cinnamomum zeylanicum essential oil.
Saleem M; Bhatti HN; Jilani MI; Hanif MA
Nat Prod Res; 2015; 29(19):1857-9. PubMed ID: 25605550
[TBL] [Abstract][Full Text] [Related]
12. Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum).
Kapoor IP; Singh B; Singh G; De Heluani CS; De Lampasona MP; Catalan CA
J Agric Food Chem; 2009 Jun; 57(12):5358-64. PubMed ID: 19456163
[TBL] [Abstract][Full Text] [Related]
13. Fumigant toxicity of plant essential oils against Camptomyia corticalis (Diptera: Cecidomyiidae).
Kim JR; Haribalan P; Son BK; Ahn YJ
J Econ Entomol; 2012 Aug; 105(4):1329-34. PubMed ID: 22928313
[TBL] [Abstract][Full Text] [Related]
14. Synergistic effects of some essential oils against fungal spoilage on pear fruit.
Nikkhah M; Hashemi M; Habibi Najafi MB; Farhoosh R
Int J Food Microbiol; 2017 Sep; 257():285-294. PubMed ID: 28763743
[TBL] [Abstract][Full Text] [Related]
15. Pharmaceutical Perspectives of Spices and Condiments as Alternative Antimicrobial Remedy.
D'Souza SP; Chavannavar SV; Kanchanashri B; Niveditha SB
J Evid Based Complementary Altern Med; 2017 Oct; 22(4):1002-1010. PubMed ID: 28449595
[TBL] [Abstract][Full Text] [Related]
16. [Phytochemical evaluation of essential oils, medicinal plants and their preparations].
Lemberkovics E; Kéry A; Marczal G; Simándi B; Szöke E
Acta Pharm Hung; 1998 May; 68(3):141-9. PubMed ID: 9703700
[TBL] [Abstract][Full Text] [Related]
17. Comparison of different extraction methods for the determination of essential oils and related compounds from aromatic plants and optimization of solid-phase microextraction/gas chromatography.
Richter J; Schellenberg I
Anal Bioanal Chem; 2007 Mar; 387(6):2207-17. PubMed ID: 17221240
[TBL] [Abstract][Full Text] [Related]
18. A potential low-coumarin cinnamon substitute: Cinnamomum osmophloeum leaves.
Yeh TF; Lin CY; Chang ST
J Agric Food Chem; 2014 Feb; 62(7):1706-12. PubMed ID: 24475880
[TBL] [Abstract][Full Text] [Related]
19. Ginger-chemistry, technology, and quality evaluation: part 2.
Govindarajan VS
Crit Rev Food Sci Nutr; 1982; 17(3):189-258. PubMed ID: 6756789
[TBL] [Abstract][Full Text] [Related]
20. Developing three-component ginger-cinnamon-cardamom composite essential oil nanoemulsion as natural food preservatives.
Jafarizadeh-Malmiri H; Anarjan N; Berenjian A
Environ Res; 2022 Mar; 204(Pt B):112133. PubMed ID: 34599898
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]