Antioxidant and antibacterial activity of essential oil and extracts of bay laurelLaurus nobilisLinnaeus (Lauraceae) from Portugal

Detection of caraway and bay leaves irradiation based on their extracts’ antioxidant properties evaluation

(2009) Martin Polovka et al.   FOOD CHEMISTRY

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets

(2009) Maria Kostaki et al.   FOOD MICROBIOLOGY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biological activity evaluation of the oils fromLaurus nobilisof Tunisia and Algeria extracted by supercritical carbon dioxide

(2009) Hanen Marzouki et al.   NATURAL PRODUCT RESEARCH

Protective effect of linalool, myrcene and eucalyptol against t-butyl hydroperoxide induced genotoxicity in bacteria and cultured human cells

(2008) D. Mitić-Ćulafić et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method

(2008) Rodrigo Scherer et al.   FOOD CHEMISTRY

Investigation of the Antioxidant Behavior of Air- and Freeze-Dried Aromatic Plant Materials in Relation to Their Phenolic Content and Vegetative Cycle

(2008) Vassiliki Papageorgiou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial Effects of Turkish Propolis, Pollen, and Laurel on Spoilage and Pathogenic Food-Related Microorganisms

(2008) Osman Erkmen et al.   JOURNAL OF MEDICINAL FOOD