Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil

Wound healing activity of terpinolene and α-phellandrene by attenuating inflammation and oxidative stress in vitro

(2019) Marcella Malavazi de Christo Scherer et al.   Journal of Tissue Viability

Chemical composition and antioxidant potential of essential oil and methanol extract from Tunisian and French fennel ( Foeniculum vulgare Mill.) seeds

(2019) Fatma Kalleli et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties

(2019) Radosław Kowalski et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Assessing the fatty acid, essential oil composition, their radical scavenging and antibacterial activities of Schinus terebinthifolius Raddi leaves and twigs

(2018) Asma Ennigrou et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

(2018) Roberta Ascrizzi et al.   MOLECULES

Characterisation of lemon-flavoured olive oils

(2017) Raffaele Sacchi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma transition from rosemary leaves during aromatization of olive oil

(2016) Mustafa Yılmazer et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry

(2016) Sophie Deterre et al.   JOURNAL OF FOOD QUALITY

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

(2016) Janu Chandran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Could essential oils of green and black pepper be used as food preservatives?

(2015) Miloš Nikolić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential

(2015) Anabela Sousa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biological activities of the natural antioxidant oleuropein: Exceeding the expectation – A mini-review

(2015) Imed Hassen et al.   Journal of Functional Foods

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

(2014) Patricia R Quiroga et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of Piper nigrum L. essential oil extracted by supercritical CO2 extraction and hydro-distillation

(2014) Hossein Bagheri et al.   TALANTA

Chemical composition, antimicrobial and antioxidant activities of anethole-rich oil from leaves of selected varieties of fennel [Foeniculum vulgare Mill. ssp. vulgare var. azoricum (Mill.) Thell]

(2013) Felice Senatore et al.   FITOTERAPIA

Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.)

(2013) Wen-Rui Diao et al.   FOOD CONTROL

Enzyme-assisted extraction of essential oils from thyme (Thymus capitatus L.) and rosemary (Rosmarinus officinalis L.): Impact on yield, chemical composition and antimicrobial activity

(2013) Karim Hosni et al.   INDUSTRIAL CROPS AND PRODUCTS

Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

(2012) Claudia M. Asensio et al.   JOURNAL OF FOOD SCIENCE

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

(2010) Karim Hosni et al.   FOOD CHEMISTRY

Monovarietal Extra Virgin Olive Oils from the Marche Region, Italy: Analytical and Sensory Characterization

(2010) Teresa Cecchi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

(2010) C. Pizarro et al.   JOURNAL OF CHROMATOGRAPHY A

Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgareMill.) seeds from Pakistan

(2009) Farooq Anwar et al.   FLAVOUR AND FRAGRANCE JOURNAL

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

(2009) M.A. Ayadi et al.   FOOD AND CHEMICAL TOXICOLOGY

Variation in plant properties and essential oil composition of sweet fennel (Foeniculum vulgare Mill.) fruits during stages of maturity

(2009) Isa Telci et al.   INDUSTRIAL CROPS AND PRODUCTS

Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage

(2009) Antonietta Baiano et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY