Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation

(2015) Natália Martins et al.   FOOD CHEMISTRY

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

(2015) Juan José Rodríguez-Bencomo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of sample pretreatment methods for the determination of multiple phytohormones in plant samples by liquid chromatography–electrospray ionization-tandem mass spectrometry

(2015) Kunyan Cui et al.   MICROCHEMICAL JOURNAL

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

(2014) Serkan Selli et al.   FOOD CHEMISTRY

Cytotoxic impact of phenolics from Lamiaceae species on human breast cancer cells

(2013) Izabela Berdowska et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

(2013) Songul Kesen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile composition of ItalianThymus capitatus(L.) Hoffmanns. et Link leaves

(2013) Concetta Condurso et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Commercial and Ethnic Uses of Satureja (Sivri Kekik) Species in Turkey

(2012) Fatih Satil et al.   EKOLOJI

Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts

(2012) Mohamed Hussein Hamdy Roby et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)

(2012) José R. Vergara-Salinas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Elemental characterisation of the medical herbs Salvia officinalis L. and Teucrium montanum L. grown in Croatia

(2012) Iva Juranović Cindrić et al.   MICROCHEMICAL JOURNAL

Identification of phenolic components in dried spices and influence of irradiation

(2011) Tristan O. Nagy et al.   FOOD CHEMISTRY

Rapid UHPLC determination of polyphenols in aqueous infusions of Salvia officinalis L. (sage tea)

(2011) Benno F. Zimmermann et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Determination of polyphenolic compounds by liquid chromatography–mass spectrometry in Thymus species

(2010) Borbála Boros et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical composition of bioactive pressurized extracts of Romanian aromatic plants

(2010) T.L. Miron et al.   JOURNAL OF CHROMATOGRAPHY A

GC/MS analysis and in vitro antioxidant activity of essential oil and methanol extracts of Thymus caramanicus Jalas and its main constituent carvacrol

(2009) Javad Safaei-Ghomi et al.   FOOD CHEMISTRY

Determination of polyphenolic compounds in commercial herbal drugs and spices from Lamiaceae: thyme, wild thyme and sweet marjoram by chromatographic techniques

(2007) Izabela Fecka et al.   FOOD CHEMISTRY

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan ( Citrus sinensis L. Osbeck)

(2007) Serkan Selli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytochemical analysis of the essential oil of Thymus serpyllum L. growing wild in Estonia

(2007) Urve Paaver et al.   NATURAL PRODUCT RESEARCH