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Comparative chemical composition, free radical-scavenging and cytotoxic properties of essential oils of six Stachys species from different regions of the Mediterranean Area

(2009) Filomena Conforti et al.   FOOD CHEMISTRY

Chemical composition and antimicrobial properties of essential oils of three Australian Eucalyptus species

(2009) Martin Gilles et al.   FOOD CHEMISTRY

A New Iridoid Alkaloid from the Flowers of Plumeria rubra L. cv. acutifolia

(2009) Guan Ye et al.   HELVETICA CHIMICA ACTA

Chemical Compositions and Antioxidant/Antimicrobial Activities of Various Samples Prepared fromSchinus terebinthifoliusLeaves Cultivated in Egypt

(2009) Khaled F. El-Massry et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gas chromatographic–mass spectrometric analysis of volatiles obtained by four different techniques from Salvia rosifolia Sm., and evaluation for biological activity

(2009) Gulmira Özek et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of microwave-assisted hydrodistillation withthe traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L.

(2008) Mohammad-Taghi Golmakani et al.   FOOD CHEMISTRY

Essential oil composition, antimicrobial and antioxidant properties of Mosla chinensis Maxim

(2008) Li Cao et al.   FOOD CHEMISTRY

Complete NMR spectral assignments of two new iridoid diastereoisomers from the flowers ofPlumeria rubra L. cv. acutifolia

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