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

Research on the phenolic compounds and antioxidant activities of Tunisian Thymus capitatus

(2012) Iness Jabri-Karoui et al.   Journal of Functional Foods

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

(2011) Thaddao Waraho et al.   FOOD CHEMISTRY

HERB EXTRACT INFLUENCE ON THE OXIDATIVE STABILITY OF SELECTED LIPIDS

(2011) ANNA GRAMZA-MICHALOWSKA et al.   JOURNAL OF FOOD BIOCHEMISTRY

An analytical and theoretical approach for the profiling of the antioxidant activity of essential oils: The case of Rosmarinus officinalis L.

(2011) G. Beretta et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

The correlation between skin-care effects and phytochemical contents in Lamiaceae plants

(2010) Chia-Jung Lee et al.   FOOD CHEMISTRY

Evaluation of Antioxidant Potential of Lavandula x intermedia Emeric ex Loisel. 'Budrovka': A Comparative Study with L. angustifolia Mill.

(2010) Biljana Blažeković et al.   MOLECULES

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

Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity

(2009) Nada Babovic et al.   Innovative Food Science & Emerging Technologies

In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs

(2008) Tzung-Hsun Tsai et al.   FOOD CHEMISTRY