Results 201 to 210 of about 148,207 (264)

Irrigation and Phosphorus-driven adaptations in Rosemary and Thyme: a comparative morphophysiological and biochemical assessment. [PDF]

BMC Plant Biol
Alfalah M, Chtouki M, Bouharroud R, Boukhari MEME, Ennoury A, Beniaich A, Metougui ML, Gharous ME, Lyamlouli K.   +8 more
europepmc   +1 more source

Comparative chemical and biological study of essential oils and n-hexane extracts of Thymus vulgaris and Thymus serpyllum (Lamiaceae). [PDF]

Sci Rep
AbdelRazek MMM, Atta AM, Kandil NH, Girgis IEG, Elsayed RTO, Abdel-Latif BRM, Abdel-Halim AE, Salama SGI, Ahmed TEM, AbdelRazek MAS, Foad FH, Elsayed RMS, Aslan SHE, Badawy NIE, Farouk EA, Omran SA, Darwish KM, El-Moghazy SA.   +17 more
europepmc   +1 more source

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Spray-dried thyme essential oil microparticles using different polymeric matrices

Drying Technology, 2021
The aim of this study was to evaluate the physical, physicochemical, rheological, and morphological properties and antioxidant capacity of thyme essential oil encapsulated by spray drying; as well as to verify the effects of the partial replacement of ...
Gerson Reginaldo Marques, R. V. B. Fernandes, A. M. T. Lago, S. V. Borges, S. Bertolucci, Annete de Jesus Boari Lima, D. A. Botrel   +6 more
semanticscholar   +3 more sources

Antibacterial Activity of Thyme and Lavender Essential Oils

Medicinal Chemistry, 2011
Strong antiseptic activity of essential oils has been known for a long time. The antibacterial activity of oils was tested against clinical bacterial strains of Staphylococcus, Enterococcus, Escherichia and Pseudomonas genera. The agar diffusion method was used for microbial growth inhibition at various concentrations of the oils from T. vulgaris and L.
Monika, Sienkiewicz, Monika, Łysakowska, Julita, Ciećwierz, Paweł, Denys, Edward, Kowalczyk   +4 more
openaire   +2 more sources

Impacts of chitosan nanoemulsions with thymol or thyme essential oil on volatile compounds and microbial diversity of refrigerated pork meat.

Meat Science, 2021
This study aimed to investigate the effects of antibacterial substances embedded in nanoemulsions on the volatile compounds and the bacterial community composition of refrigerated pork stored at 4 °C for 12 days, and to evaluate the relationship between ...
Lei Wang, Ting Liu, Liu Liu, Yongfeng Liu, Xiaoxia Wu   +4 more
semanticscholar   +1 more source

Antiradical properties of oregano, thyme, and savory essential oils

Applied Biochemistry and Microbiology, 2012
In model reactions with the stable free 2,2-diphenyl-1-picrylhydrazyl radical, the antiradical properties of essential oils of thyme (Thymus vulgare), oregano (Origanum vulgare), and savory (Satureja hortensis) that are similar in the qualitative composition, but differ in the quantitative content of the main components, were studied and compared with ...
E S, Alinkina, T A, Misharina, L D, Fatkullina   +2 more
openaire   +2 more sources

Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation.

Meat Science, 2022
This study aims to optimize the preparation of thyme essential oil nanoemulsion using a ternary mixture design based on the following three components: chitosan, gum Arabic and median-chain triacyglycerols (MCT).
A. Snoussi, M. Chouaibi, Hayet Ben Haj Koubaier, N. Bouzouita   +3 more
semanticscholar   +1 more source

Variations in Photosynthesis and Essential Oil in Thyme

Journal of Plant Physiology, 1995
Summary Plants of two clonal thymol-type thyme selections were grown under natural light and natural light supplemented by a PPF of 200 μmol m-2s-1, provided by HPS lamps at 50%, 70% and 90% soil water amount (SWA) of field capacity in a greenhouse.
W. Letchamo, H.L. Xu, A. Gosselin
openaire   +1 more source

Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters

Food Science and Technology International, 2021
Essential oils with antimicrobial or antioxidant activities have received extensive attention among customers, manufacturers, and food scientists, especially with rising worries about the safety of synthetic food preservatives. However, like other functional lipid compounds their incorporation into aqueous systems is challenging, due to their less ...
Shahin Jabraeili, Hamid Mirzaei, Navideh Anarjan, Afshin Javadi, Mohammad Ali Behnajady   +4 more
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