Enzyme-assisted extraction of essential oils from thyme (Thymus capitatus L.) and rosemary (Rosmarinus officinalis L.): Impact on yield, chemical composition and antimicrobial activity

By K. Hosni, I. Hassen, H. Chaabane, M. Jemli, S. Dallali, H. Sebei, H. Casabianca. 2013

124 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/5d2ca46bc8ee9a6b3c596218ee7e3d00c5e20dff

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In Biochemistry

1. Hatice Zengin
2. A. Baysal

In Food Science

1. Hatice Zengin
2. A. Baysal

Citations in the corpus

• Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef (2015, background): “Most of the identified components have also previously been reported as major components of thyme EOs from Tunisian (Hosni et al. 2013), Sicilian (Napoli et al. 2010) and Greek origins (Economou et al. 2011).”