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| Characterization of Spanish honeys with protected designation of origin “Miel de Granada” according to their mineral content | | Food chemistry |
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| Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils | | Food chemistry |
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| Natural antioxidants in meat and poultry products | | Meat science |
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| Peppermint (Mentha piperita) inhibits microbial biofilms in vitro | | South African journal of botany |
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| CHANGES IN LISTERIA MONOCYTOGENES INDUCED BY ORIGANUM VULGARE L. and ROSMARINUS OFFICINALIS L. ESSENTIAL OILS ALONE AND COMBINED AT SUBINHIBITORY AMOUNTS | | Journal of food safety |
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| Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb | | European food research and technology |
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| Kinetic Investigation of Rosemary Essential Oil by Two Methods: Solvent-Free Microwave Extraction and Hydrodistillation | | Food analytical methods |
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| Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil | | European journal of lipid science and technology |
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| Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties | | Small ruminant research |
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| Investigation of some factors affecting the antibacterial activity of rosemary extracts in food models by a food microdilution method | | International journal of food science and technology |
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| Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating | | European journal of lipid science and technology |
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| Ionic interactions and salinity affect monoterpene and phenolic diterpene composition in rosemary (Rosmarinus officinalis) | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Geographical Differentiation of Rosemary Based on GC/MS and Fast HPLC Analyses | | Food analytical methods |
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| Influence of natural antioxidants on the formation of trans-fatty-acid isomers during heat treatment of sunflower oil | | European journal of lipid science and technology |
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| Lipid oxidation inhibiting capacities of blackseed essential oil and rosemary extract | | European journal of lipid science and technology |
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| A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan | | Journal of food engineering |
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| Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents | | Lebensmittel-Wissenschaft |
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| Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave‐precooked traditional Thai pork patty and its frozen storage trial | | International journal of food science and technology |
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| Effect of rosemary on the quality characteristics of white shrimp (litopenaeus vannamei) | | Journal of food quality |
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| The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef | | Meat science |
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| Isolation of caffeine from tea waste using subcritical water extraction | | Journal of food process engineering |
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| Effects of biological soil crusts on seed germination of four endangered herbs in a xeric Florida shrubland during drought | | Plant ecology |
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| Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum‐packed and refrigerated sardine (Sardina pilchardus) fillets | | International journal of food science and technology |
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| Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity | | Journal of the science of food and agriculture |
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| The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita) | | International journal of food science and technology |
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| Supercritical CO₂ fractionation of rosemary ethanolic oleoresins as a method to improve carnosic acid recovery | | Innovative food science and emerging technologies |
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| Salt-induced oxidative stress in rosemary plants: Damage or protection? | | Environmental and experimental botany |
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| Characterization of rosemary essential oil for biodegradable emulsions | | Industrial crops and products |
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| Dinámica de la Metacomunidad Durante 16 Años en un Matorral Pirogénico | | Conservation biology the journal of the Society for Conservation Biology. |
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| Improvement of active chitosan film properties with rosemary essential oil for food packaging | | International journal of food science and technology |
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| Combining residues of herb crops with soil heating for control of soilborne pathogens in a controlled laboratory system | | Crop protection |
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| Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea) | | Food control |
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| Herb extract influence on the oxidative stability of selected lipids | | Journal of food biochemistry |
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| Antinociceptive effectiveness of triterpenes from rosemary in visceral nociception | | Journal of ethnopharmacology |
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| Ultrasound-assisted liquefaction of rosemary honey: Influence on rheology and crystal content | | Journal of food engineering |
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| The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality | | Small ruminant research |
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| Antioxidants and shelf life of whole wheat bread | | Journal of cereal science |
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| In vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolates | | Food control |
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| Carbohydrate composition of Spanish unifloral honeys | | Food chemistry |
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| Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage | | Food and bioprocess technology |
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