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Journal Abstract Search

470 related items for PubMed ID: 24518346

  • 1. A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.
    Vallverdú-Queralt A, Regueiro J, Martínez-Huélamo M, Rinaldi Alvarenga JF, Leal LN, Lamuela-Raventos RM.
    Food Chem; 2014 Jul 01; 154():299-307. PubMed ID: 24518346
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  • 3. Characterization of phenolic composition in Lamiaceae spices by LC-ESI-MS/MS.
    Hossain MB, Rai DK, Brunton NP, Martin-Diana AB, Barry-Ryan C.
    J Agric Food Chem; 2010 Oct 13; 58(19):10576-81. PubMed ID: 20825192
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  • 15. Antibacterial and Antifungal Activities of Spices.
    Liu Q, Meng X, Li Y, Zhao CN, Tang GY, Li HB.
    Int J Mol Sci; 2017 Jun 16; 18(6):. PubMed ID: 28621716
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  • 16. Mycotoxins, pesticides and toxic metals in commercial spices and herbs.
    Reinholds I, Pugajeva I, Bavrins K, Kuckovska G, Bartkevics V.
    Food Addit Contam Part B Surveill; 2017 Mar 16; 10(1):5-14. PubMed ID: 27397646
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  • 17. Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices.
    Calucci L, Pinzino C, Zandomeneghi M, Capocchi A, Ghiringhelli S, Saviozzi F, Tozzi S, Galleschi L.
    J Agric Food Chem; 2003 Feb 12; 51(4):927-34. PubMed ID: 12568551
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  • 18. Flavonoids and other phenolics in herbs commonly used in Norwegian commercial kitchens.
    Slimestad R, Fossen T, Brede C.
    Food Chem; 2020 Mar 30; 309():125678. PubMed ID: 31670125
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  • 20. Deep eutectic solvent-based headspace single-drop microextraction for the quantification of terpenes in spices.
    Triaux Z, Petitjean H, Marchioni E, Boltoeva M, Marcic C.
    Anal Bioanal Chem; 2020 Feb 30; 412(4):933-948. PubMed ID: 31927601
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