Unveiling Antimicrobial and Antioxidant Compositional Differences between Dukkah and Za’atar via SPME-GCMS and HPLC-DAD

How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies

(2022) Enas A. El-Hawary et al.   Antioxidants

Contribution of Aldehydes and Their Derivatives to Antimicrobial and Immunomodulatory Activities

(2022) Mariam Nasser Aljaafari et al.   MOLECULES

Unraveling the beneficial effects of herbal Lebanese mixture “Za’atar”. History, studies, and properties of a potential healthy food ingredient

(2022) Mohamad Khalil et al.   Journal of Functional Foods

Profiling of Primary Metabolites and Volatiles in Apricot (Prunus armeniaca L.) Seed Kernels and Fruits in the Context of Its Different Cultivars and Soil Type as Analyzed Using Chemometric Tools

(2022) Mohamed A. Farag et al.   Foods

Metabolomics Combined with Transcriptomics Analysis Revealed the Amino Acids, Phenolic Acids, and Flavonol Derivatives Biosynthesis Network in Developing Rosa roxburghii Fruit

(2022) Nanyu Li et al.   Foods

In vivo Antibacterial Activity of Star Anise (Illicium verum Hook.) Extract Using Murine MRSA Skin Infection Model in Relation to Its Metabolite Profile

(2021) Mohamed A Salem et al.   Infection and Drug Resistance

Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens

(2021) Fengyu Guo et al.   Frontiers in Microbiology

Gas Chromatography–Mass Spectrometry-Based Classification of 12 Fennel (Foeniculum vulgare Miller) Varieties Based on Their Aroma Profiles and Estragole Levels as Analyzed Using Chemometric Tools

(2021) Sherif M. Afifi et al.   ACS Omega

Comparative metabolome classification of desert truffles Terfezia claveryi and Terfezia boudieri via its aroma and nutrients profile

(2021) Mohamed A. Farag et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Profiling of Primary Metabolites and Volatile Determinants in Mahlab Cherry (Prunus mahaleb L.) Seeds in the Context of Its Different Varieties and Roasting as Analyzed Using Chemometric Tools

(2021) Mohamed A. Farag et al.   Foods

Design and synthesis of ciprofloxacin-sulfonamide hybrids to manipulate ciprofloxacin pharmacological qualities: Potency and side effects

(2021) Noha M. Ibrahim et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Hexosomal Dispersion: A Nano-Based Approach to Boost the Antifungal Potential of Citrus Essential Oils against Plant Fungal Pathogens

(2021) Mohamed S. Sedeek et al.   MOLECULES

Identification and quantification of phenolic and volatile constituents in five different Anatolian thyme species using LC–MS/MS and GC-MS, with biological activities

(2021) Mehmet Boga et al.   Food Bioscience

Health Benefits and Pharmacological Properties of Carvone

(2021) Abdelhakim Bouyahya et al.   Biomolecules

Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

(2021) Shasha Qi et al.   Food Science and Human Wellness

Cuminaldehyde potentiates the antimicrobial actions of ciprofloxacin against Staphylococcus aureus and Escherichia coli

(2020) Valério Monteiro-Neto et al.   PLoS One

A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet

(2020) András Fehér et al.   Sustainability

Dynamic Analysis of Polar Metabolites and Volatile Compounds in Sesame Seeds During Roasting

(2019) Qi Zhou et al.   CEREAL CHEMISTRY

Emerging Strategies to Combat ESKAPE Pathogens in the Era of Antimicrobial Resistance: A Review

(2019) Mansura S. Mulani et al.   Frontiers in Microbiology

Mechanisms of vapor‐phase antibacterial action of essential oil from Cinnamomum camphora var. linaloofera Fujita against Escherichia coli

(2019) Kegang Wu et al.   Food Science & Nutrition

Biological Activity of Thyme White Essential Oil Stabilized by Cellulose Nanocrystals

(2019) Jonghyun Shin et al.   Biomolecules

Effect of Rosmarinic Acid and Sinapic Acid on Oxidative Stress Parameters in the Cardiac Tissue and Serum of Type 2 Diabetic Female Rats

(2019) Maria Zych et al.   Antioxidants

A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds

(2019) Khrisanapant et al.   Foods

Antioxidant properties of catechins: Comparison with other antioxidants

(2018) Michalina Grzesik et al.   FOOD CHEMISTRY

The Role of Catechins in Cellular Responses to Oxidative Stress

(2018) Jurga Bernatoniene et al.   MOLECULES

Rutin as a Potent Antioxidant: Implications for Neurodegenerative Disorders

(2018) Adaze Bijou Enogieru et al.   Oxidative Medicine and Cellular Longevity

Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction

(2018) Mohamed A. Farag et al.   PeerJ

Metabolome based volatiles mapping of roasted umbelliferous fruits aroma via HS-SPME GC/MS and peroxide levels analyses

(2018) Moamen M. Elmassry et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Antioxidant Properties of Ferulic Acid and Its Possible Application

(2018) Kamila Zduńska et al.   SKIN PHARMACOLOGY AND PHYSIOLOGY

Plant-Based Diets for Personal, Population, and Planetary Health

(2018) Elena C Hemler et al.   Advances in Nutrition

High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

(2017) Jânio Sousa Santos et al.   FOOD CHEMISTRY

Synergistic antimicrobial effects of nisin and p -Anisaldehyde on Staphylococcus aureus in pasteurized milk

(2017) Ce Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity of rosmarinic acid and its principal metabolites in chemical and cellular systems: Importance of physico-chemical characteristics

(2017) Amma G. Adomako-Bonsu et al.   TOXICOLOGY IN VITRO

Isolation, characterization and evaluation of antimicrobial and cytotoxic activity of estragole, obtained from the essential oil of croton zehntneri (euphorbiaceae)

(2015) THALLITA C.B. ANDRADE et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Antimicrobial activity of coriander oil and its effectiveness as food preservative

(2015) Filomena Silva et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cuminaldehyde as the Major Component ofCuminum cyminum, a Natural Aldehyde with Inhibitory Effect on Alpha-Synuclein Fibrillation and Cytotoxicity

(2015) Dina Morshedi et al.   JOURNAL OF FOOD SCIENCE

Antioxidant polyphenol-rich extracts from the medicinal plants Antirhea borbonica, Doratoxylon apetalum and Gouania mauritiana protect 3T3-L1 preadipocytes against H2O2, TNFα and LPS inflammatory mediators by regulating the expression of superoxide dismutase and NF-κB genes

(2015) Méry Marimoutou et al.   Journal of Inflammation-London

Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays

(2015) K.M. Schaich et al.   Journal of Functional Foods

Antioxidant and Antiproliferative Activities of Twenty-Four Vitis vinifera Grapes

(2014) Zhenchang Liang et al.   PLoS One

Iron (FeII) Chelation, Ferric Reducing Antioxidant Power, and Immune Modulating Potential ofArisaema jacquemontii(Himalayan Cobra Lily)

(2014) Rasleen Sudan et al.   Biomed Research International

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

Antityrosinase and antimicrobial activities of furfuryl alcohol, furfural and furoic acid

(2013) Wei-Ming Chai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

EC50 estimation of antioxidant activity in DPPH assay using several statistical programs

(2012) Zheng Chen et al.   FOOD CHEMISTRY

Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers

(2012) Jian-Guo Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fast screening method for assessment of antimicrobial activity of essential oils in vapor phase

(2011) Pavel Kloucek et al.   FOOD RESEARCH INTERNATIONAL

Vapour phase: a potential future use for essential oils as antimicrobials?

(2011) K. Laird et al.   LETTERS IN APPLIED MICROBIOLOGY

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

(2009) P. Goñi et al.   FOOD CHEMISTRY