Results 161 to 170 of about 15,800 (170)

Pesticide Residue Analysis in Parsley, Lettuce and Spinach by LC-MS/MS

Journal of Food Science and Technology, 2014
Zehra Ayhan, Okan Eştürk, Yasin Yakar
exaly  

Oxidative Stress and Plant Secondary Metabolism: 6″-O-Malonylapiin in Parsley

Phytochemistry, 1993
Dieter Ernst, Werner Heller, Heinrich Sandermann   +2 more
exaly  

Parsley and Immunomodulation

Expert Review of Clinical Immunology, 2012
Amirghofran Zahra, Mohammad-Hossein Karimi   +1 more
exaly  

Analysis of the Microbiota of Refrigerated Chopped Parsley After Treatments With a Coating Containing Enterocin AS-48 or by High-Hydrostatic Pressure

Food Research International, 2017
Rosario Lucas, Maria José Grande Burgos, Antonio Galvez   +2 more
exaly  

Hay-Like Off-Flavour of Dry Parsley

European Food Research and Technology, 1998
W Grosch
exaly  

Effect of Fortification With Parsley (Petroselinum crispum Mill.) Leaves on the Nutraceutical and Nutritional Quality of Wheat Pasta

Food Chemistry, 2016
Jarosław Czyż, Łukasz Sęczyk, Michał Świeca   +2 more
exaly  

The Quality Characteristics of Sulgidduk Prepared With Parsley Powder

Korean Journal of Food and Cookery Science, 2011
exaly  

Volatile Aroma Constituents of Parsley Leaves

Phytochemistry, 1985
exaly  

Essential Oil Composition of the Parsley Seed of Cultivars Marketed in Poland

Flavour and Fragrance Journal, 2006
exaly  

Renal Health Benefits and Therapeutic Effects of Parsley (Petroselinum crispum): A Review

Frontiers in Medicine
exaly