Results 271 to 280 of about 81,695 (297)

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  

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

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

Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)

Food Chemistry, 2014
Patrick M Flanigan, Emily D Niemeyer
exaly  

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

Journal of Agricultural and Food Chemistry, 2008
Emily D Niemeyer
exaly  

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

Journal of Stored Products Research, 2014
Farah Hossain, Monique Lacroix, Stéphane Salmieri   +2 more
exaly  

Comparative essential oil composition of flowers, leavesand stems of basil (Ocimum basilicum L.) used as herb

Food Chemistry, 2008
Jean-Claude Chalchat, Mehmet Musa Ozcan
exaly  

Application of high Cu compost to Swiss chard and basil

Science of the Total Environment, 2003
Valtcho D Zheljazkov
exaly  

Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars

Food Chemistry, 2011
Emily D Niemeyer
exaly  

Basil

1999
openaire   +1 more source

Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicumL) during drying

Journal of the Science of Food and Agriculture, 2004
M Consuelo Díaz-Maroto, Maria Soledad Pérez-Coello   +1 more
exaly