Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils.

By B. Božin, N. Mimica-Dukić, I. Samojlik, E. Jovin. Journal of Agricultural and Food Chemistry, 2007

750 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/faf51d50daa5aeb176cf703d02f2c6b82722d9b6

How researchers see this paper

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

In Biochemistry

1. M. Rezaei
2. M. Abdollahi

In Food Science

1. M. Rezaei
2. M. Abdollahi
3. S. H. Othman

Citations in the corpus

• Influence of light intensity on growth and physiological characteristics of common sage (Salvia officinalis L.) (2012, neutral): “(Bozin et al. 2007).”
• Improvement of active chitosan film properties with rosemary essential oil for food packaging (2012, background): “As explained before, high antimicrobial properties are mainly related to phenol diterpenes, such as carnosic acid, carnosol, rosmanol, isorosmanol and rosmarinic acid (Bozin et al., 2007; Türe et al., 2008).”