Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation

Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometry

(2011) Riadh Mebazaa et al.   FOOD CHEMISTRY

Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)

(2011) Serkan Selli et al.   INDUSTRIAL CROPS AND PRODUCTS

Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine

(2011) Dimitra L. Capone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A supercritical tuneable process for the selective extraction of fats and essential oil from coriander seeds

(2011) Houcine Mhemdi et al.   JOURNAL OF FOOD ENGINEERING

Essential oil composition of twenty-two Stachys species (mountain tea) and their biological activities

(2011) Ahmet C. Goren et al.   Phytochemistry Letters

Analytical characterization of mandarin (Citrus deliciosa Ten.) essential oil

(2010) Paola Dugo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence

(2010) Karim Hosni et al.   FOOD CHEMISTRY

Chemical composition of commercial citrus fruit essential oils and evaluation of their antimicrobial activity acting alone or in combined processes

(2010) Laura Espina et al.   FOOD CONTROL

Antibacterial activity of some Lamiaceae essential oils using resazurin as an indicator of cell growth

(2010) Abdullah I. Hussain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composition and antioxidant and antimicrobial activity of the essential oil and extracts of Stachys inflata Benth from Iran

(2009) Abdolrasoul H. Ebrahimabadi et al.   FOOD CHEMISTRY

Monoterpene and sesquiterpene synthases and the origin of terpene skeletal diversity in plants

(2009) Jörg Degenhardt et al.   PHYTOCHEMISTRY

Effect of oxidative deterioration on flavour and aroma components of lemon oil

(2008) Hue Nguyen et al.   FOOD CHEMISTRY

Composition and antimicrobial activity of essential oils of Cinnamosma fragrans

(2008) R RANDRIANARIVELO et al.   FOOD CHEMISTRY

Green procedure with a green solvent for fats and oils’ determination

(2008) Matthieu Virot et al.   JOURNAL OF CHROMATOGRAPHY A

Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India

(2008) M. Chutia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Expression of spearmint limonene synthase in transgenic spike lavender results in an altered monoterpene composition in developing leaves

(2008) Jesús Muñoz-Bertomeu et al.   METABOLIC ENGINEERING

Role of citrus volatiles in host recognition, germination and growth of Penicillium digitatum and Penicillium italicum

(2008) S. Droby et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Water deficit effects on Salvia officinalis fatty acids and essential oils composition

(2008) I. Bettaieb et al.   SCIENTIA HORTICULTURAE

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY

Potential antimicrobial uses of essential oils in food: is citrus the answer?

(2007) Katie Fisher et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY