Assessing Essential Oil Composition of Various Lamiaceae Accessions in View of Most Suitable Uses

Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions

(2013) M. Gabriela Gallego et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Camphor—A Fumigant during the Black Death and a Coveted Fragrant Wood in Ancient Egypt and Babylon—A Review

(2013) Weiyang Chen et al.   MOLECULES

Chemical characterization of Lavandula latifolia Medik. essential oil from Spanish wild populations

(2012) David Herraiz-Peñalver et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Influence of harvesting stage and inorganic and organic fertilizers on yield and oil composition of rosemary (Rosmarinus officinalis L.) in a semi-arid tropical climate

(2012) Munnu Singh et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical characterisation of Thymus populations belonging from Southern Italy

(2010) Antonino De Lisi et al.   FOOD CHEMISTRY

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

(2010) M. Viuda-Martos et al.   MEAT SCIENCE

Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

(2009) Manuel Viuda-Martos 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

Acaricidal activities of the essential oils from several medicinal plants against the carmine spider mite (Tetranychus cinnabarinus Boisd.) (Acarina: Tetranychidae)

(2009) Erdal Sertkaya et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical Composition of Essential Oilsof Thymus and Mentha Speciesand Their Antifungal Activities

(2009) Marina Soković et al.   MOLECULES

Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: Comparison of three different extraction methods

(2008) Carla Da Porto et al.   FOOD CHEMISTRY