Phytochemical Characterization and Bioactive Properties of Cinnamon Basil (Ocimum basilicum cv. ‘Cinnamon’) and Lemon Basil (Ocimum × citriodorum)

Evaluation of the Phenolic Profile of Castanea sativa Mill. By-Products and Their Antioxidant and Antimicrobial Activity against Multiresistant Bacteria

(2020) Vanessa Silva et al.   Antioxidants

Cytotoxic, genotoxic and antimicrobial activity of caffeic and rosmarinic acids and their lithium, sodium and potassium salts as potential anticancer compounds

(2018) Marzena Matejczyk et al.   Advances in Medical Sciences

Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part

(2018) Lara Lockowandt et al.   INDUSTRIAL CROPS AND PRODUCTS

Genetic characterization of Ocimum genus using flow cytometry and inter-simple sequence repeat markers

(2016) Monika Rewers et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species

(2016) Sílvia M.F. Bessada et al.   INDUSTRIAL CROPS AND PRODUCTS

Composition of the Essential Oils from Inflorescences, Leaves and Stems ofOcimum basilicum‘Cinnamon’ Cultivated in North-western Poland

(2016) Aneta Wesolowska et al.   Journal of Essential Oil Bearing Plants

The effects of plant growth regulators and l-phenylalanine on phenolic compounds of sweet basil

(2015) Nülüfer Koca et al.   FOOD CHEMISTRY

The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives

(2015) Oludemi Taofiq et al.   FOOD RESEARCH INTERNATIONAL

The relationship between growth stages and aroma composition of lemon basil Ocimum citriodorum Vis

(2013) Huda Al-Kateb et al.   FOOD CHEMISTRY

Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods

(2012) José Pinela et al.   FOOD CHEMISTRY

Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions

(2012) Lillian Barros et al.   FOOD CHEMISTRY

Anti-hepatocellular carcinoma activity using human HepG2 cells and hepatotoxicity of 6-substituted methyl 3-aminothieno[3,2-b]pyridine-2-carboxylate derivatives: In vitro evaluation, cell cycle analysis and QSAR studies

(2011) Rui M.V. Abreu et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars

(2011) Eileen M. Kwee et al.   FOOD CHEMISTRY

Qualitative and quantitative analysis of the major constituents in Chinese medicinal preparation Guan-Xin-Ning injection by HPLC–DAD–ESI-MSn

(2011) Ming Ruan et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Antioxidant Capacity of Ocimum basilicum L. and Origanum vulgare L. Extracts

(2011) Biljana Kaurinovic et al.   MOLECULES

Potassium rate alters the antioxidant capacity and phenolic concentration of basil (Ocimum basilicum L.) leaves

(2010) Phuong M. Nguyen et al.   FOOD CHEMISTRY

Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

(2010) Mohammad B. Hossain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Qualitative Analysis and Simultaneous Quantification of Phenolic Compounds in the Aerial Parts of Salvia miltiorrhiza by HPLC-DAD and ESI/MSn

(2010) Hong Chen et al.   PHYTOCHEMICAL ANALYSIS

Genetic relations among basil taxa (Ocimum L.) based on molecular markers, nuclear DNA content, and chromosome number

(2009) Klaudija Carović-Stanko et al.   PLANT SYSTEMATICS AND EVOLUTION

Chicoric acid found in basil (Ocimum basilicum L.) leaves

(2008) Jungmin Lee et al.   FOOD CHEMISTRY