Results 61 to 70 of about 8,010 (70)

Antioxidant Activities of Celery and Parsley Juices in Rats Treated with Doxorubicin

Molecules, 2010
Jovanka Kolarovic, Mira Popovic, Svetlana Trivic   +2 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
Maria José Grande Burgos, Ruben Perez Pulido, Antonio Galvez   +2 more
exaly  

Effect of fortification with parsley ( Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta

Food Chemistry, 2016
Łukasz Sęczyk, Michał Swieca, Urszula Gawlik-Dziki   +2 more
exaly  

Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents

Food Research International, 2006
Feng Chen
exaly  

Removal of Yersinia enterocolitica from fresh parsley by washing with acetic acid or vinegar

International Journal of Food Microbiology, 1992
Mehmet Karapinar
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  

Volatile constituents in leaves of parsley

Phytochemistry, 1972
exaly  

Theoretical framework to evaluate antioxidant synergistic effects from the coextraction of marjoram, rosemary and parsley

Food Chemistry
David Villanueva-Bermejo, Diego Martin Hernández, Laura Jaime   +2 more
exaly