L.L. Dilworth, C.K. Riley & D.K. Stennett. 2024. Pharmacognosy. Pharmacognosy
49
74
.
Heba A. S. El‐Nashar, Abd‐Allah M. Ali & Yasmeen H. Salem. (2023)
Genus
Pimenta
: An Updated Comprehensive Review on Botany, Distribution, Ethnopharmacology, Phytochemistry and Biological Approaches
. Chemistry & Biodiversity.
Crossref
Mario E. Götz, Andreas Eisenreich, Janine Frenzel, Benjamin Sachse & Bernd Schäfer. (2023) Occurrence of Alkenylbenzenes in Plants: Flavours and Possibly Toxic Plant Metabolites. Plants 12:11, pages 2075.
Crossref
Nimra Khan, Sofia Ahmed, Muhammad Ali Sheraz, Zubair Anwar & Iqbal Ahmad. 2023.
167
210
.
Anand Kumar Chaudhari & Somenath Das. 2023. Green Products in Food Safety. Green Products in Food Safety
81
109
.
Yasvet Yareni Andrade Avila, Julián Cruz-Olivares & César Pérez-Alonso. 2022. Essential Oils - Advances in Extractions and Biological Applications. Essential Oils - Advances in Extractions and Biological Applications.
Ayshah Aysh ALrashidi, Emira Noumi, Mejdi Snoussi & Vincenzo De Feo. (2022) Chemical Composition, Antibacterial and Anti-Quorum Sensing Activities of Pimenta dioica L. Essential Oil and Its Major Compound (Eugenol) against Foodborne Pathogenic Bacteria. Plants 11:4, pages 540.
Crossref
Marina Minh Nguyen, Nastaran Khodaei & Salwa Karboune. (2021) Enzymatic modification of enriched lemon oil in a solvent-free reaction medium: Bioconversion yield and product profile. Journal of Agriculture and Food Research 6, pages 100211.
Crossref
Aysegul Mutlu‐Ingok, Gizem Catalkaya, Esra Capanoglu & Funda Karbancioglu‐Guler. (2021) Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils. Food Frontiers 2:4, pages 508-518.
Crossref
Heba A. El Gizawy, Sylvia A. Boshra, Ahmed Mostafa, Sara H. Mahmoud, Muhammad I. Ismail, Aisha A. Alsfouk, Azza T. Taher & Ahmed A. Al-Karmalawy. (2021) Pimenta dioica (L.) Merr. Bioactive Constituents Exert Anti-SARS-CoV-2 and Anti-Inflammatory Activities: Molecular Docking and Dynamics, In Vitro, and In Vivo Studies. Molecules 26:19, pages 5844.
Crossref
Andreas Eisenreich, Mario E. Götz, Benjamin Sachse, Bernhard H. Monien, Kristin Herrmann & Bernd Schäfer. (2021) Alkenylbenzenes in Foods: Aspects Impeding the Evaluation of Adverse Health Effects. Foods 10:9, pages 2139.
Crossref
Aykut Türkmenoğlu & Dilek Özmen. (2021) Allergenic components, biocides, and analysis techniques of some essential oils used in food products. Journal of Food Science 86:6, pages 2225-2241.
Crossref
Micael Rodrigues Cunha, Maurício Temotheo Tavares, Thais Batista Fernandes & Roberto Parise-Filho. (2021) Peppers: A “Hot” Natural Source for Antitumor Compounds. Molecules 26:6, pages 1521.
Crossref
Kellyann Clarke, Roy Porter, Petrea Facey, Trevor Yee & Camille Thoms‐Rodriguez. (2020)
Chemical composition and biological activities of
Pimenta richardii
. Flavour and Fragrance Journal 36:2, pages 272-279.
Crossref
Fahad Alminderej, Sana Bakari, Tariq I. Almundarij, Mejdi Snoussi, Kaïss Aouadi & Adel Kadri. (2020) Antioxidant Activities of a New Chemotype of Piper cubeba L. Fruit Essential Oil (Methyleugenol/Eugenol): In Silico Molecular Docking and ADMET Studies. Plants 9:11, pages 1534.
Crossref
Max Samuel Mérida-Reyes, Manuel Alejandro Muñoz-Wug, Bessie Evelyn Oliva-Hernández, Isabel Cristina Gaitán-Fernández, Daniel Luiz Reis Simas, Antonio Jorge Ribeiro da Silva & Juan Francisco Pérez-Sabino. (2020) Composition and Antibacterial Activity of the Essential Oil from Pimenta dioica (L.) Merr. from Guatemala. Medicines 7:10, pages 59.
Crossref
Christoph Lammel, Julia Zwirchmayr, Jaqueline Seigner, Judith M. Rollinger & Rainer de Martin. (2020) Peucedanum ostruthium Inhibits E-Selectin and VCAM-1 Expression in Endothelial Cells through Interference with NF-κB Signaling. Biomolecules 10:9, pages 1215.
Crossref
Aleksandra Milenković, Jelena Stanojević, Zorica Stojanović-Radić, Milica Pejčić, Dragan Cvetković, Jelena Zvezdanović & Ljiljana Stanojević. (2020) Chemical composition, antioxidative and antimicrobial activity of allspice (Pimenta dioica (L.) Merr.) essential oil and extract. Advanced Technologies 9:1, pages 27-36.
Crossref
Paulo Roberto Barros Gomes, Francisco Reivilândio Da Silva Barros Junior, Jonas Batista Reis, Gustavo Oliveira Everton, Rayone Wesly Santos de Oliveira, Hilton Costa Louzeiro, Maria Alves Fontenele, Adriana Crispim de Freitas, Maria Do Livramento De Paula & Victor Elias Mouchrek Filho. (2020) Chemical composition and biological activity of the essential oil of the fruits Pimenta dioica against formae speciales of fungus Fusarium oxysporum. Revista Colombiana de Ciencias Químico-Farmacéuticas 49:1.
Crossref
F. Mahomoodally, Z. Aumeeruddy-Elalfi, Katharigatta N. Venugopala & M. Hosenally. (2019) Antiglycation, comparative antioxidant potential, phenolic content and yield variation of essential oils from 19 exotic and endemic medicinal plants. Saudi Journal of Biological Sciences 26:7, pages 1779-1788.
Crossref
Paola L. Minciullo, Gioacchino Calapai, Marco Miroddi, Carmen Mannucci, Ioanna Chinou, Sebastiano Gangemi & Richard J. Schmidt. (2017)
Contact dermatitis as an adverse reaction to some topically used European herbal medicinal products - part 4:
Solidago virgaurea-Vitis vinifera
. Contact Dermatitis 77:2, pages 67-87.
Crossref
Mathew Attokaran. 2017. Natural Food Flavors and Colorants. Natural Food Flavors and Colorants
53
57
.
Yasvet Y. Andrade-Avila, Julian Cruz-Olivares, César Pérez-Alonso, Ciro Humberto Ortiz-Estrada & María del Carmen Chaparro-Mercado. (2017) Supercritical Extraction Process of Allspice Essential Oil. Journal of Chemistry 2017, pages 1-8.
Crossref
L.L. Dilworth, C.K. Riley & D.K. Stennett. 2017. Pharmacognosy. Pharmacognosy
61
80
.
Jun-Hyung Tak, Eduardo Jovel & Murray B. Isman. (2015) Contact, fumigant, and cytotoxic activities of thyme and lemongrass essential oils against larvae and an ovarian cell line of the cabbage looper, Trichoplusia ni. Journal of Pest Science 89:1, pages 183-193.
Crossref
Tomáš Bajer, Magdalena Ligor, Tomasz Ligor & Bogusław Buszewski. (2016) Design of the extraction process for terpenes and other volatiles from allspice by solid-phase microextraction and hydrodistillation. Journal of Separation Science 39:4, pages 769-775.
Crossref
Diane Kraft & Ara DerMarderosian. 2015. The A–Z Guide to Food as Medicine. The A–Z Guide to Food as Medicine
1
22
.
Ismet Ozturk. (2015) Antifungal Activity of Propolis, Thyme Essential Oil and Hydrosol on Natural Mycobiota of Sucuk, a Turkish Fermented Sausage: Monitoring of Their Effects on Microbiological, Color and Aroma Properties. Journal of Food Processing and Preservation 39:6, pages 1148-1158.
Crossref
Arielle J. Johnson, Hildegarde Heymann & Susan E. Ebeler. (2015) Volatile and sensory profiling of cocktail bitters. Food Chemistry 179, pages 343-354.
Crossref
Lutfiye Ekici, Ismet Ozturk, Safa Karaman, Oznur Caliskan, Fatih Tornuk, Osman Sagdic & Hasan Yetim. (2015) Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage. LWT - Food Science and Technology 62:1, pages 718-726.
Crossref
. 2014. Essential Oil Safety. Essential Oil Safety
677
755
.
Robert Tisserand & Rodney Young. 2014. Essential Oil Safety. Essential Oil Safety
187
482
.
Robert Tisserand & Rodney Young. 2014. Essential Oil Safety. Essential Oil Safety
165
186
.
A. E. Edris & C. F. R. Malone. (2012) Preferential solubilization behaviours and stability of some phenolic‐bearing essential oils formulated in different microemulsion systems. International Journal of Cosmetic Science 34:5, pages 441-450.
Crossref
Liliana Rounds, Cody M. Havens, Yelena Feinstein, Mendel Friedman & Sadhana Ravishankar. (2012) Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties. Journal of Agricultural and Food Chemistry 60:14, pages 3792-3799.
Crossref
T. K. LimT. K. Lim. 2012. Edible Medicinal And Non Medicinal Plants. Edible Medicinal And Non Medicinal Plants
655
664
.
Denys J. CharlesDenys J. Charles. 2013. Antioxidant Properties of Spices, Herbs and Other Sources. Antioxidant Properties of Spices, Herbs and Other Sources
145
150
.