Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process

Diverse role of γ-aminobutyric acid in dynamic plant cell responses

(2019) Maryam Seifikalhor et al.   PLANT CELL REPORTS

GC-MS study of changes in polar/mid-polar and volatile compounds in Persian lime (Citrus latifolia ) during fruit growth

(2018) Carlos A. Ledesma-Escobar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Aqueous Extract of Perilla frutescens var. acuta Relaxes the Ciliary Smooth Muscle by Increasing NO/cGMP Content In Vitro and In Vivo

(2018) Jaeyong Kim et al.   MOLECULES

Chemical Characterization and Oxidative Stability of Medium- and Long-Chain Fatty Acid Profiles in Tree-Borne Seed Oils

(2018) Da-Som Kim et al.   Journal of Analytical Methods in Chemistry

Identification and quantification of essential oil content and composition, total polyphenols and antioxidant capacity of Perilla frutescens (L.) Britt

(2018) Hiwa M. Ahmed et al.   FOOD CHEMISTRY

Automated Solid-Phase Microextraction GC-MS/MS Method for Quantification of Volatile Limonene Oxidation Products in Encapsulated Orange Oil

(2018) Matthew E. Emberger et al.   FLAVOUR AND FRAGRANCE JOURNAL

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

(2018) Jianxin Song et al.   FOOD CHEMISTRY

Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

(2018) Antonio de Castro et al.   FOOD CHEMISTRY

Geographical origin of Chinese wolfberry (goji) determined by carbon isotope analysis of specific volatile compounds

(2018) Jing Meng et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by mass spectrometry-based electronic nose and characterization of volatile compounds

(2018) Valentina Centonze et al.   FOOD CHEMISTRY

Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea

(2018) Xiangyang Guo et al.   FOOD CHEMISTRY

Development of User-Friendly Method to Distinguish Subspecies of the Korean Medicinal Herb Perilla frutescens Using Multiplex-PCR

(2017) Yonguk Kim et al.   MOLECULES

Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaea ssp. Fastigiata L.)

(2017) Ho-Jeong Lim et al.   Applied Biological Chemistry

Characterization of Anthocyanins in Perilla frutescens var. acuta Extract by Advanced UPLC-ESI-IT-TOF-MSn Method and Their Anticancer Bioactivity

(2015) Yan-Kang He et al.   MOLECULES

Structural characterisation and antioxidant activity evaluation of phenolic compounds from cold-pressed Perilla frutescens var. arguta seed flour

(2014) Xiao-Jing Zhou et al.   FOOD CHEMISTRY

Anti-Inflammatory and Antipruritic Effects of Luteolin from Perilla (P. frutescens L.) Leaves

(2014) In Jeon et al.   MOLECULES

Structural characterization of phenolic antioxidants from purple perilla (Perilla frutescens var. acuta) leaves

(2013) Hyun-Il Jun et al.   FOOD CHEMISTRY

Optimization of Antibacterial Activity of Perilla frutescens var. acuta Leaf against Staphylococcus aureus Using Evolutionary Operation Factorial Design Technique

(2011) Dae-Hyun Kim et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf

(2009) Won Ho Seo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activities of Polyphenols Extracted from Perilla frutescens Varieties

(2008) Linghua Meng et al.   MOLECULES