Effects of Different Drying Methods on the Total Phenolic, Rosmarinic Acid and Essential Oil of Purple Perilla Leaves

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

(2017) Estrella Espada-Bellido et al.   FOOD CHEMISTRY

Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks ( Theobroma cacao L.)

(2017) Lourdes Valadez-Carmona et al.   Innovative Food Science & Emerging Technologies

Lactic acid concentrations that reduce microbial load yet minimally impact colour and sensory characteristics of beef

(2017) Cristina Rodríguez-Melcón et al.   MEAT SCIENCE

Production of rosmarinic acid and salvianolic acid B from callus culture of Salvia miltiorrhiza with cytotoxicity towards acute lymphoblastic leukemia cells

(2016) Ching-Fen Wu et al.   FOOD CHEMISTRY

Effect of Drying Methods on Essential Oil Content and Composition ofMentha longifolia(L.) Hudson

(2016) Keramatollah Saeidi et al.   Journal of Essential Oil Bearing Plants

Rosmarinic acid inhibits inflammation and angiogenesis of hepatocellular carcinoma by suppression of NF-κB signaling in H22 tumor-bearing mice

(2016) Wen Cao et al.   JOURNAL OF PHARMACOLOGICAL SCIENCES

Protective effect of rosmarinic acid against oxidative stress biomarkers in liver and kidney of strepotozotocin-induced diabetic rats

(2015) Nadia Mushtaq et al.   JOURNAL OF PHYSIOLOGY AND BIOCHEMISTRY

Regional variation in components and antioxidant and antifungal activities of Perilla frutescens essential oils in China

(2014) Jun Tian et al.   INDUSTRIAL CROPS AND PRODUCTS

Rosmarinic Acid Extract for Antioxidant, Antiallergic, and α-Glucosidase Inhibitory Activities, Isolated by Supramolecular Technique and Solvent Extraction from Perilla Leaves

(2014) Fengxian Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Attachment and Penetration of Acyclovir-resistant Herpes Simplex Virus are Inhibited byMelissa officinalisExtract

(2014) Akram Astani et al.   PHYTOTHERAPY RESEARCH

Antileishmanial Phenylpropanoids from the Leaves ofHyptis pectinata(L.) Poit

(2013) Rosangela A. Falcao et al.   Evidence-based Complementary and Alternative Medicine

Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces

(2013) Abdollah Ghasemi Pirbalouti et al.   FOOD CHEMISTRY

Effects of drying methods on qualitative and quantitative of the essential oil of Bakhtiari savory (Satureja bachtiarica Bunge.)

(2013) Abdollah Ghasemi Pirbalouti et al.   INDUSTRIAL CROPS AND PRODUCTS

Changes of essential oil content and composition during convective drying of lemon balm (Melissa officinalis L.)

(2013) Dimitrios Argyropoulos et al.   INDUSTRIAL CROPS AND PRODUCTS

Volatile oil composition of Indian Perilla [Perilla frutescens(L.) Britton] collected at different phenophases

(2013) Ram S. Verma et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Protective effect of extracts of Perilla frutescens treated with sucrose on tert-butyl hydroperoxide-induced oxidative hepatotoxicity in vitro and in vivo

(2012) Sung-Yong Yang et al.   FOOD CHEMISTRY

Isolation and identification of phenolic compounds from the seeds of Perilla frutescens (L.) and their inhibitory activities against α-glucosidase and aldose reductase

(2012) Tae Joung Ha et al.   FOOD CHEMISTRY

Drying Sage (Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil

(2011) Ibtissem Hamrouni Sellami et al.   Food and Bioprocess Technology

Comparison of HS-SPME with hydrodistillation and SFE for the analysis of the volatile compounds of Zisu and Baisu, two varietal species of Perilla frutescens of Chinese origin

(2010) Baokang Huang et al.   FOOD CHEMISTRY

Characterisation of phenolic phytochemicals and quality changes related to the harvest times from the leaves of Korean purple perilla (Perilla frutescens)

(2010) Nam Suk Kang et al.   FOOD CHEMISTRY

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

(2010) Margarita Miranda et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf

(2009) Won Ho Seo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol extraction from eight Perilla frutescens cultivars

(2008) Linghua Meng et al.   COMPTES RENDUS CHIMIE

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves

(2007) Derya Arslan et al.   ENERGY CONVERSION AND MANAGEMENT