Analysis of the essential oils of two Thymus species from Iran

By B. Nickavar, F. Mojab, Reza Dolat–;Abadi. 2005

222 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/aa6bc020cdcb347ce858f62e48a47c6319f56b5e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. H. Meshkatalsadat
2. A. T. Saroukolai
3. S. Moharramipour

In Plant Science

1. M. H. Meshkatalsadat
2. A. T. Saroukolai
3. J. Razmjoo
4. S. Moharramipour

Citations in the corpus

• Influence of water stress on morpho-physiological and phytochemical traits in Thymus daenensis (2012, background): “daenensis are commonly used as spices, condiments and flavoring agents (Rechinger, 1982; Zargari, 1990; Nickavar et al., 2005).”
• Insecticidal properties of Thymus persicus essential oil against Tribolium castaneum and Sitophilus oryzae (2010, background): “…Tehran, Iran e-mail: moharami@modares.ac.ir M. H. Meshkatalsadat Faculty of Basic Sciences, Department of Chemistry, Lorestan University, Khoramabad, Iran Iranian Xora, four of which including Thymus persicus (Ronniger ex Rech. f.) are indigenous to Iran (Rechinger 1982; Nickavar et al. 2005).”
• Essential oil and chemical compositions of wild and cultivated Thymus daenensis Celak and Thymus vulgaris L (2013, background): “, 1987; Ozguven and Tansi, 1998). For example, Letchamo t al. (1995) concluded that higher altitude and variation in soil ype had profound effect in the spread and amount of volatile contituents of Thymus serpylloides.”