Chemical Constituents, Antimicrobial and Antioxidative Effects ofTrachyspermum ammiEssential Oil

The potential inhibitory effect of cuminum cyminum, ziziphora clinopodioides and nigella sativa essential oils on the growth of Aspergillus fumigatus and Aspergillus flavus

(2011) A.R Khosravi et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Chemical Composition, Antioxidant and Antimicrobial Activity of Pericarpium Citri Reticulatae Essential Oil

(2011) Bei Gao et al.   MOLECULES

Anticandidal Efficacy of Cinnamon Oil Against Planktonic and Biofilm Cultures of Candida parapsilosis and Candida orthopsilosis

(2011) Regina Helena Pires et al.   MYCOPATHOLOGIA

Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity

(2010) Seyyed Siavash Saei-Dehkordi et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemical composition and antifungal activity of Hyptis suaveolens (L.) poit leaves essential oil against Aspergillus species

(2009) Ana Carolina Pessoa Moreira et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Antioxidant and antilisterial effect of seed essential oil and organic extracts from Zizyphus jujuba

(2009) Sharif M. Al-Reza et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese

(2009) Hassan Gandomi et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemical analysis, antioxidant, antiinflammatory and anticholinesterase activities of Origanum ehrenbergii Boiss and Origanum syriacum L. essential oils

(2009) Monica R. Loizzo et al.   FOOD CHEMISTRY

Comparative chemical composition, free radical-scavenging and cytotoxic properties of essential oils of six Stachys species from different regions of the Mediterranean Area

(2009) Filomena Conforti et al.   FOOD CHEMISTRY

Plant in vitro culture for the production of antioxidants — A review

(2008) Adam Matkowski   BIOTECHNOLOGY ADVANCES

Essential oil composition, antimicrobial and antioxidant properties of Mosla chinensis Maxim

(2008) Li Cao et al.   FOOD CHEMISTRY