Aguaribay and Cedron Essential Oils as Natural Antioxidants in Oil-Roasted and Salted Peanuts

Chemical Composition of the Essential Oils from Leaves and Fruits ofSchinus molleL. andSchinus terebinthifoliusRaddi from Southern Brazil

(2013) Ana Cristina Atti dos Santos et al.   Journal of Essential Oil Bearing Plants

Chemical composition, antioxidant and antimicrobial activity of the essential oil and methanol extract of the Egyptian lemongrass Cymbopogon proximus Stapf

(2011) Samy A. Selim   GRASAS Y ACEITES

Changes in phytochemical, antimicrobial and free radical scavenging activities of the Peruvian pepper tree (Schinus molle L.) as influenced by fruit maturation

(2011) Karim Hosni et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant activity of essential oil of oregano species from Argentina in relation to their chemical composition

(2011) Patricia R. Quiroga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ESSENTIAL OIL COMPOSITION OF SCHINUS MOLLE L. FRUITS: AN ORNAMENTAL SPECIES USED AS CONDIMENT

(2011) NESRINE ZAHED et al.   JOURNAL OF FOOD BIOCHEMISTRY

The Antioxidant Activity and Thermal Stability of Lemon Verbena (Aloysia triphylla) Infusion

(2011) Fatima Abderrahim et al.   JOURNAL OF MEDICINAL FOOD

Chemical Composition and Anticancer and Antioxidant Activities of Schinus Molle L. and Schinus Terebinthifolius Raddi Berries Essential Oils

(2010) Houcine Bendaoud et al.   JOURNAL OF FOOD SCIENCE

Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review

(2010) Maria Graça Miguel   MOLECULES

Total Phenolic Content, Radical Scavenging Properties, and Essential Oil Composition ofOriganumSpecies from Different Populations

(2009) José S. Dambolena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil

(2009) Rubén H Olmedo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

(2008) El Akrem Hayouni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of the essential oil addition on the oxidative stability of fried-salted peanuts

(2008) Rubén Olmedo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Activity ofCitrusCultivars and Chemical Composition ofCitrus karnaEssential Oil

(2008) Swadesh Malhotra et al.   PLANTA MEDICA