Comparative Volatile Oil Composition of Three Ocimum Species from Western Himalaya

Chemical characterization of aroma compounds in essential oil isolated from “Holy Basil” (Ocimum tenuiflorum L.) grown in India

(2013) Archana P. Raina et al.   GENETIC RESOURCES AND CROP EVOLUTION

Variation in essential oil composition ofOcimum americanumL. from north-western Himalayan region

(2013) S. Singh et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Compositional Variations in Volatile Constituents of Boenninghausenia albiflora Reichb. from Western Himalaya

(2013) R. C. Padalia et al.   NATIONAL ACADEMY SCIENCE LETTERS-INDIA

Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method

(2012) Ángel Calín-Sánchez et al.   FOOD RESEARCH INTERNATIONAL

Comparative volatile oil composition of fourOcimumspecies from northern India

(2011) Rajendra C. Padalia et al.   NATURAL PRODUCT RESEARCH

Comparative analysis of essential oil composition and oil containing glands in Ocimum sanctum L. (Holy basil) under ambient and supplemental level of UV-B through gas chromatography–mass spectrometry and scanning electron microscopy

(2010) Rima Kumari et al.   ACTA PHYSIOLOGIAE PLANTARUM

Comparative essential oil composition of flowers, leavesand stems of basil (Ocimum basilicum L.) used as herb

(2008) Jean-Claude Chalchat et al.   FOOD CHEMISTRY

Solar irradiance level alters the growth of basil (Ocimum basilicum L.) and its content of volatile oils

(2007) Xianmin Chang et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Aroma profiles of five basil (Ocimum basilicum L.) cultivars grown under conventional and organic conditions

(2007) Eva Klimánková et al.   FOOD CHEMISTRY