Results 281 to 290 of about 355,894 (319)

Basil and Amelius

2021
openaire   +2 more sources

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

Food Chemistry, 2015
Urszula Szymanowska, Urszula Złotek, Monika Karaś   +2 more
exaly  

Drying of sweet basil with solar air collectors

Renewable Energy, 2016
fevzi gülçimen, Hakan Karakaya
exaly  

basil

2007
openaire   +1 more source

Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

Food Hydrocolloids, 2016
Soottawat Benjakul, Thummanoon Prodpran, Kazufumi Osako   +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  

Basil

2018
openaire   +1 more source

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

Food Chemistry, 2011
Emily D Niemeyer
exaly  

Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum

Carbohydrate Polymers, 2014
Naimeh Khazaei, Mohsen Esmaiili, Mehran Ghasemlou   +2 more
exaly  

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

Food Chemistry, 2008
Mehmet Musa Özcan
exaly