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Micropropagation of Origanum sipyleum L., an endemic medicinal herb of Turkey

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In vitro propagation of four saponin producing Maesa species

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HPLC and GC analyses of in vitro-grown leaves of the cancer bush Lessertia (Sutherlandia) frutescens L. reveal higher yields of bioactive compounds

(2010) Shakira Shaik et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Biochemical and molecular profiling of micropropagated and conventionally grown Kaempferia galanga

(2010) Sujata Mohanty et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Sucrose-induced osmotic stress affects biomass, metabolite, and antioxidant levels in root suspension cultures of Hypericum perforatum L.

(2010) Xi-Hua Cui et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Efficient regeneration and antioxidant potential in regenerated tissues of Piper nigrum L.

(2010) Nisar Ahmad et al.   PLANT CELL TISSUE AND ORGAN CULTURE

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

The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onitesL.)

(2009) Gulcan Ozkan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Distribution and Biological Activities of the Flavonoid Luteolin

(2009) Miguel Lopez-Lazaro   MINI-REVIEWS IN MEDICINAL CHEMISTRY

Antioxidant Activity of Oregano, Parsley, and Olive Mill Wastewaters in Bulk Oils and Oil-in-Water Emulsions Enriched in Fish Oil

(2008) D. Jimenez-Alvarez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oregano: A Source for Peroxisome Proliferator-Activated Receptor γ Antagonists

(2008) Monika Mueller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Plant development and synthesis of essential oils in micropropagated and mycorrhiza inoculated plants of Origanum vulgare L. ssp. hirtum (Link) Ietswaart

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Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY