Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach-Reference-Cited by-同舟云学术

Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach

Published:2023-10 Issue: Volume:2 Page:100292
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Gurkan H.,Hayaloglu A.A.^ORCID

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference26 articles.

1. Retention of aroma compounds in basil dried with low pressure superheated steam;Barbieri;Journal of Food Engineering,2004

2. Chemical composition of the essential oil obtained from Ocimum basilicum (Basil) cultivated in two regions from South Brazil;Beltrame;Journal of Essential Oil Bearing Plants,2014

3. Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method;Calín-Sánchez;Food Research International,2012

4. Composition and antibacterial activities of essential oils of seven Ocimum taxa;Carović-Stanko;Food Chemistry,2010

5. Comparative essential oil composition of flowers, leaves and stems of basil (Ocimum basilicum L.) used as herb;Chalchat;Food Chemistry,2008

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