Optimization of microwave assisted extraction of essential oils from Iranian Rosmarinus officinalis L. using RSM
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3137-7/fulltext.html
Reference21 articles.
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2. Akhbari M, Kord R, Jafari Nodooshan S, Hamedi S (2018) Analysis and evaluation of the antimicrobial and anticancer activities of the essential oil isolated from Foeniculum vulgare from Hamedan, Iran. Nat Prod Res. https://doi.org/10.1080/14786419.2017.1423310
3. Babuskin S et al (2015) Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass. J Food Sci Technol 52:3784–3793. https://doi.org/10.1007/s13197-014-1439-y
4. Bellumori M, Innocenti M, Binello A, Boffa L, Mulinacci N, Cravotto G (2016) Selective recovery of rosmarinic and carnosic acids from rosemary leaves under ultrasound and microwave-assisted extraction procedures. C R Chim 19:699–706. https://doi.org/10.1016/j.crci.2015.12.013
5. Bousbia N, Abert Vian M, Ferhat MA, Petitcolas E, Meklati BY, Chemat F (2009) Comparison of two isolation methods for essential oil from rosemary leaves: hydrodistillation and microwave hydrodiffusion and gravity. Food Chem 114:355–362. https://doi.org/10.1016/j.foodchem.2008.09.106
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