Antioxidative and anti-inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic, arachidonic and β-aminobutyric acid elicitation

Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors

(2015) Urszula Szymanowska et al.   FOOD CHEMISTRY

Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses

(2014) Michał Świeca et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress

(2014) Michał Świeca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Elicitation: A Tool for Enriching the Bioactive Composition of Foods

(2014) Nieves Baenas et al.   MOLECULES

Elicitation of jasmonate-mediated host defense in Brassica juncea (L.) attenuates population growth of mustard aphid Lipaphis erysimi (Kalt.)

(2014) Murali Krishna Koramutla et al.   PLANTA

Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.)

(2013) Urszula Złotek et al.   FOOD CHEMISTRY

Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents

(2012) Urszula Gawlik-Dziki   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Mechanisms of induced resistance in lettuce against Bremia lactucae by DL-β-amino-butyric acid (BABA)

(2009) Yigal Cohen et al.   EUROPEAN JOURNAL OF PLANT PATHOLOGY

Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpurea products

(2009) Jungmin Lee et al.   Journal of Functional Foods