Results 201 to 210 of about 7,539 (222)

Effects of sweet basil leaves (Ocimum basilicum L) addition on the chemical, antioxidant, and storage stability of roselle calyces (Hibiscus sabdariffa) drink

Food Chemistry, 2022
Beatrice Mofoluwaso Fasogbon, O P Bamidele   +1 more
exaly  

Corrosion inhibition property and promotion of green basil leaves extract materials on Ti-Zr conversion composite coatings

Advanced Composites and Hybrid Materials, 2022
Xinya Zhang, Xinxin Sheng, Sheng Xinxin   +2 more
exaly  

Alleviating Chilling Injury of Sweet Basil Leaves after Harvest

Food Preservation Science, 2012
Akter AFRINA, Masaya KATO, Toshihiko TAKAGI, Kazuki YAMAWAKI   +3 more
openaire   +1 more source

Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves

Journal of Food Composition and Analysis, 2021
Hilal Erdogan, Ilknur ALİBAŞ, Aslihan Yilmaz   +2 more
exaly  

Effect of preservation methods on nutrient quality of basil (Ocimum basilicum) leaves

2017
The research showed that the different preservation methods have been essentially influenced on the intensity of basil leaf color. The lyophilized basil leaves samples exhibited a significantly greater color, especially comparing with drying at 25 oC and 40 oC in a thermostat. Drying or “dehydrating” is a method of food preservation that removes enough
Kulaitienė, Jurgita, Černiauskienė, Judita, Sokół-Łętowska, Alicija   +2 more
openaire   +1 more source

A Litany for Basil, on Leaving Oz

2017
openaire   +1 more source

Investigation of Pesticide Penetration and Persistence on Harvested and Live Basil Leaves Using Surface-Enhanced Raman Scattering Mapping

Journal of Agricultural and Food Chemistry, 2017
Bin Zhao, Lili He, Tianxi Yang
exaly  

Insight into Composition of Bioactive Phenolic Compounds in Leaves and Flowers of Green and Purple Basil

Plants, 2020
Luca Espen, Bhakti Prinsi, Silvia Morgutti   +2 more
exaly  

Potassium rate alters the antioxidant capacity and phenolic concentration of basil (Ocimum basilicum L.) leaves

Food Chemistry, 2010
Emily Niemeyer
exaly  

Quantitative mapping of elements in basil leaves (Ocimum basilicum) based on cesium concentration and growth period using laser ablation ICP-MS

Chemosphere, 2018
Naoki Furuta, Heung Bin Lim
exaly