Results 241 to 250 of about 204,024 (267)

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 II Bulgaroktonos and Constantine VIII [976–1025]

2010
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  

Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles

Food Hydrocolloids, 2014
Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran   +2 more
exaly  

The Policy of Confiscation under Basil II

2017
openaire   +1 more source

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  

Emulsifying properties of basil seed gum: Effect of pH and ionic strength

Food Hydrocolloids, 2016
Seyed H Hosseini-Parvar, Lara Matia-Merino   +1 more
exaly  

Basil of Caesarea II: Concepts, Reality, and Reading

2009
openaire   +1 more source

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

Food Chemistry, 2008
Mehmet Musa Özcan
exaly  

Bypass versus angioplasty in severe ischaemia of the leg (BASIL): multicentre, randomised controlled trial

Lancet, The, 2005
exaly