Determination of the Volatile Compounds in Five Varieties of Piper betle L. from Bangladesh Using Simultaneous Distillation Extraction and Gas Chromatography/Mass Spectrometry (SDE-GC/MS)

Determination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods

(2017) Dong Bok Jeon et al.   FOOD CHEMISTRY

Chemical composition and antioxidant activity of some important betel vine landraces

(2016) Suryasnata Das et al.   BIOLOGIA

Variation in Volatile Constituents and Eugenol Content of Five Important Betelvine (Piper betle L.) Landraces Exported from Eastern India

(2016) Das Suryasnata et al.   Journal of Essential Oil Bearing Plants

Modelling the effect of essential oil of betel leaf (Piper betle L.) on germination, growth, and apparent lag time of Penicillium expansum on semi-synthetic media

(2015) Suradeep Basak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phytochemical, antioxidant, antibacterial, and α-amylase inhibitory properties of different extracts from betel leaves

(2014) Leila Nouri et al.   INDUSTRIAL CROPS AND PRODUCTS

Classification of Korean Chrysanthemum species based on volatile compounds using cluster analysis and principal component analysis

(2014) Su Jeong Kim et al.   Journal of the Korean Society for Applied Biological Chemistry

Eugenol—From the Remote Maluku Islands to the International Market Place: A Review of a Remarkable and Versatile Molecule

(2012) Guy P. Kamatou et al.   MOLECULES

Profiling of Piper betle Linn. cultivars by direct analysis in real time mass spectrometric technique

(2010) Vikas Bajpai et al.   BIOMEDICAL CHROMATOGRAPHY

Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

(2008) M. Majcher et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS