Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils-Reference-Cited by-同舟云学术

Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils

Published:2007-08-21 Issue:19 Volume:55 Page:7879-7885
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bozin Biljana¹,Mimica-Dukic Neda¹,Samojlik Isidora¹,Jovin Emilija¹

Affiliation:

1. Faculty of Medicine, Department of Pharmacy, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia, Faculty of Sciences, Deprtment of Chemistry, University of Novi Sad, Trg D. Obradovica 3, Novi Sad, Serbia, and Faculty of Medicine, Department of Pharmacology and Toxicology, University of Novi Sad, Hajduk Veljkova 3, Novi Sad, Serbia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0715323

Reference29 articles.

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2. Causes and consequences of oxidative stress in Alzheimer’s disease 1,2 1Guest Editors: Mark A. Smith and George Perry 2This article is part of a series of reviews on “Causes and Consequences of Oxidative Stress in Alzheimer’s Disease.” The full list of papers may be found on the homepage of the journal.

3. Functional food science and defence against reactive oxidative species

4. Aromatherapy—use of fragrances and essential oils as medicaments

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