Results 241 to 250 of about 14,869 (276)

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

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

Functional properties and applications of basil seed gum: An overview

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

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

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

Basil II, ‘The Bulgar-Slayer’

2009
openaire   +1 more source

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 II and Asia Minor

2003
openaire   +1 more source

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  

La politique militaire de Basile II à Alexis Commène

1991
International ...
openaire   +1 more source