In vitro antioxidant and antiproliferative activity of three rosemary (Rosmarinus officinalis L.) extract formulations

Investigation of some factors affecting the antibacterial activity of rosemary extracts in food models by a food microdilution method

(2011) Anja Klančnik et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Oxidative stability of fish oil-enriched mayonnaise-based salads

(2010) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rosmanol potently induces apoptosis through both the mitochondrial apoptotic pathway and death receptor pathway in human colon adenocarcinoma COLO 205 cells

(2010) An-Chin Cheng et al.   FOOD AND CHEMICAL TOXICOLOGY

Optimisation of microwave-assisted enzymatic extraction of corilagin and geraniin from Geranium sibiricum Linne and evaluation of antioxidant activity

(2010) Yu-Chun Yang et al.   FOOD CHEMISTRY

Oxidative stability of virgin olive oil enriched with carnosic acid

(2010) Paola Zunin et al.   FOOD RESEARCH INTERNATIONAL

The capability of rosemary extract in preventing oxidation of fish lipid

(2010) Yesim Ozogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets

(2010) Mehmet Kenar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comprehensive evaluation of antioxidant activity for various substances with 5-axe cobweb chart

(2009) Masaaki Terashima et al.   FOOD CHEMISTRY

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY

Synergistic Effect of Apple Extracts and Quercetin 3-β-d-Glucoside Combination on Antiproliferative Activity in MCF-7 Human Breast Cancer Cells in Vitro

(2009) Jun Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

(2008) Naciye Erkan et al.   FOOD CHEMISTRY

Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives

(2008) Catalina S. Romano et al.   FOOD CHEMISTRY

Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

(2008) J. Gómez-Estaca et al.   FOOD CHEMISTRY

Radical scavenging and antimicrobial activity of horsetail (Equisetum arvenseL.) extracts

(2008) Jasna M. Čanadanović-Brunet et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY