Results 211 to 220 of about 27,362 (240)

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

Food Chemistry, 2015
Urszula Złotek, Barbara Baraniak, Urszula Szymanowska   +2 more
exaly  

Antioxidative, potentially anti-inflammatory, and antidiabetic properties, as well as oxidative stability and acceptability, of cakes supplemented with elicited basil

Food Chemistry, 2018
Urszula Złotek
exaly  

Basil polysaccharides: A review on extraction, bioactivities and pharmacological applications

Bioorganic and Medicinal Chemistry, 2020
Honglei Zhou
exaly  

Basil oil fumigation increases radiation sensitivity in adult Sitophilus oryzae (Coleoptera: Curculionidae)

Journal of Stored Products Research, 2014
Monique Lacroix, Peter Follett, Farah Hossain   +2 more
exaly  

Effects of Nitrogen Fertilization on the Phenolic Composition and Antioxidant Properties of Basil (Ocimum basilicumL.)

Journal of Agricultural and Food Chemistry, 2008
Emily Niemeyer
exaly  

Nutrient limitation as a tool for the induction of secondary metabolites with antioxidant activity in basil cultivars

Industrial Crops and Products, 2019
Milan Stanković, Dragana Jakovljevic, Marina Topuzović   +2 more
exaly  

Changes in growth and essential oil composition of sweet basil in response of salinity stress and superabsorbents application

Scientia Horticulturae, 2020
Mohammad Moghaddam, A Ghasemi Pirbalouti   +1 more
exaly  

Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties

Food Chemistry, 2005
Kwang-Geun Lee, Takayuki Shibamoto, Seung-Joo Lee   +2 more
exaly  

Functional properties and applications of basil seed gum: An overview

Food Hydrocolloids, 2017
Sara Naji Tabasi, Seyed M A Razavi
exaly  

Effects of Cd, Pb, and Cu on growth and essential oil contents in dill, peppermint, and basil

Environmental and Experimental Botany, 2006
Baoshan Xing, Lyle E Craker
exaly