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The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonit...
The essential oils and methanol extracts of Ocimum basilicum L., Ocimum kilimandscharicum Guerke, Ocimum gratissimum L, Ocimum canum Sims, and Ocimum tenuiflorum L. (green type) were examined for thei...
The composition of essential oil from yellow Thai mangoes, Keaw cultivars and other yellow Thai mango cultivars (Ok-rong, Nam Dorkmai and Choak Anand) was analyzed by GC and GC-MS. Yellow Keaw mangoes...
The essential oils from fresh and dried rhizomes of galanga (Alpinia officinarum Hance) were obtained by hydro-distillation, and fractionated to the hydrocarbon and oxygenated compound fractions by si...
Antioxidative activities of thirty kinds of citrus essential oils and their fourteen components against linoleic acid oxidation were examined by a thiocyanate method. The tocopherol contents of these ...
Microwave-assisted hydrodistillation (MAHD) has recently been attended for the extraction of essential oils from medicinal plants/herbs. In this study, MAHD was investigated for the extraction of esse...
Investigations were carried out to assess the efficiency of five plant essential oils: thyme, myrtle, laurel, sage, and orange oils as natural food preservatives. The effect of the plant essential oil...

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