Elaboration of essential oil nanoemulsions of Rosemary (Rosmarinus officinalis L.) and its effect on liver injury prevention

Evaluation of Phytochemical and Antioxidant Properties of 15 Italian Olea europaea L. Cultivar Leaves

(2019) Francesca Nicolì et al.   MOLECULES

Antimicrobial activity of nanoemulsions of cinnamon, rosemary, and oregano essential oils on fresh celery

(2019) Mónica Dávila-Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions

(2019) M.P. Jimenez-Escobar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

(2019) Mingyuan Huang et al.   FOOD HYDROCOLLOIDS

Surfactant Stabilized Oil-in-Water Nanoemulsion: Stability, Interfacial Tension, and Rheology Study for Enhanced Oil Recovery Application

(2018) Narendra Kumar et al.   ENERGY & FUELS

Enhancing rosemary oil-in-water microfluidized nanoemulsion properties through formulation optimization by response surface methodology

(2018) Rubén Llinares et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of rosemary essential oil nanoemulsions using a wheat biomass-derived surfactant

(2018) M. José Martin-Piñero et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) fillets during ice storage

(2017) Yesim Ozogul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions

(2015) Hélder D. Silva et al.   JOURNAL OF FOOD ENGINEERING

Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice

(2015) Yeon-Ji Jo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of rosemary (Rosmarinus officinalis L.) essential oil and its hepatoprotective potential

(2014) Aleksandar Rašković et al.   BMC Complementary and Alternative Medicine

Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums

(2013) Seyed Mohammad Taghi Gharibzahedi et al.   CARBOHYDRATE POLYMERS

Suppression of LPS-induced inflammatory activities by Rosmarinus officinalis L.

(2012) Mi-Hee Yu et al.   FOOD CHEMISTRY

Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

(2011) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats

(2010) K.A. Amin et al.   FOOD AND CHEMICAL TOXICOLOGY

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

Protective effect of grape seed proanthocyanidin extract against oxidative stress induced by cisplatin in rats

(2009) M.I. Yousef et al.   FOOD AND CHEMICAL TOXICOLOGY

Design and optimization of a new self-nanoemulsifying drug delivery system

(2008) Lijuan Wang et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Polysorbates 20 and 80 Used in the Formulation of Protein Biotherapeutics: Structure and Degradation Pathways

(2007) Bruce A. Kerwin   JOURNAL OF PHARMACEUTICAL SCIENCES