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Spice use in food: Properties and benefits. | Crit Rev Food Sci Nutr | 2017 Apr 13 | 26560460 |
Evaluation of antibacterial potential and toxicity of plant volatile compoundsusing new broth microdilution volatilization method and modified MTT assay. | Fitoterapia | 2017 Apr | 28223069 |
Nanoemulsion: A suitable nanodelivery system of clove oil for anesthetizing Nile tilapia. | Drug Discov Ther | 2017 | 28867749 |
Chemical Composition, Antibacterial Properties and Mechanism of Action ofEssential Oil from Clove Buds against Staphylococcus aureus. | Molecules | 2016 Sep 8 | 27617990 |
Chemical Composition, Antibacterial and Phytotoxic Activities of Peganum harmala Seed Essential Oils from Five Different Localities in Northern Africa. | Molecules | 2016 Sep 15 | 27649128 |
Characterization of the recombinant Brettanomyces anomalus β-glucosidase and its potential for bioflavouring. | J Appl Microbiol | 2016 Sep | 27277532 |
Efficacy of Plant-Derived Antimicrobials in Controlling EnterohemorrhagicEscherichia coli Virulence In Vitro. | J Food Prot | 2016 Nov | 28221905 |
Medicinal attributes of major phenylpropanoids present in cinnamon. | BMC Complement Altern Med | 2016 May 31 | 27245453 |
Eugenol confers resistance to Tomato yellow leaf curl virus (TYLCV) by regulatingthe expression of SlPer1 in tomato plants. | N Biotechnol | 2016 May 25 | 26776605 |