Essential oils and ethanol extract from Camellia nitidissima and evaluation of their biological activity

Tea polyphenol epigallocatechin gallate inhibits Escherichia coli by increasing endogenous oxidative stress

(2017) Li-Gui Xiong et al.   FOOD CHEMISTRY

Phytochemicals from Camellia nitidissima Chi inhibited the formation of advanced glycation end-products by scavenging methylglyoxal

(2016) Weixin Wang et al.   FOOD CHEMISTRY

Phytochemical analysis and antibacterial activity towards methicillin-resistant Staphylococcus aureus of leaf extracts from Argania spinosa (L.) Skeels

(2016) F. Bonvicini et al.   PLANT BIOSYSTEMS

Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion

(2015) Guan-Lin Chen et al.   Journal of Functional Foods

Evaluation of in vitro free radical scavenging potential of Streptomyces sp. AM-S1 culture filtrate

(2013) Kandhasamy Sowndhararajan et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil

(2012) Kehai Liu et al.   JOURNAL OF FOOD SCIENCE

Polyphenolic antioxidant profiles of yellow camellia

(2011) Lixia Song et al.   FOOD CHEMISTRY

Composition and antioxidant and antimicrobial activity of the essential oil and extracts of Stachys inflata Benth from Iran

(2009) Abdolrasoul H. Ebrahimabadi et al.   FOOD CHEMISTRY

Chemical composition and antimicrobial activity of the essential oils of the Amazon Guatteriopsis species

(2008) Emmanoel V. Costa et al.   PHYTOCHEMISTRY