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  1. 81
    Effect of Intercropping Patterns of Fennel (Foeniculum vulgarMill), Sesame (Sesamum indicum) and Bean (Phaseolus vulgaris L) on Growth, Qualitative and Quantitative Characters and Yield Components
    Subjects: “...Essential oil...”
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    Article
  2. 82
    Recent advances in genus Mentha: Phytochemistry, antimicrobial effects, and food applications
    Subjects: “...essential oils...”
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    Article
  3. 83
    GC/MS Evaluation and In Vitro Antioxidant Activity of Essential Oil and Solvent Extracts of an Endemic Plant Used as Folk Remedy in Turkey: Phlomis bourgaei Boiss.
    “...This study was outlined to examine the chemical composition of hydrodistilled essential oil...”
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    Article
  4. 84
    Cinnamomum verum (true cinnamon) leaf essential oil as an effective therapeutic alternative against oral and non-oral biofilm infections: A brief review.
    Subjects: “...Leaf Essential Oil,...”
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    Article
  5. 85
    Memory-Enhancing Effects of <i>Origanum majorana</i> Essential Oil in an Alzheimer’s Amyloid beta1-42 Rat Model: A Molecular and Behavioral Study
    Subjects: “...essential oil...”
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    Article
  6. 86
    The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale)
    Subjects: “...essential oil composition...”
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    Article
  7. 87
    Morphological and Chemical Traits as Quality Determinants of Common Thyme (<i>Thymus vulgaris</i> L.), on the Example of ‘Standard Winter’ Cultivar
    Subjects: “...essential oil composition...”
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    Article
  8. 88
    Antimicrobial activity of essential oils of cultivated oregano (Origanum vulgare), sage (Salvia officinalis), and thyme (Thymus vulgaris) against clinical isolates of Escherichia coli, Klebsiella oxytoca, and Klebsiella pneumoniae
    Subjects: “...essential oils...”
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    Article
  9. 89
    QUALITY COMPOSITION AND BIOLOGICAL SIGNIFICANCE OF THE BANGLADESHI AND CHINA GINGER (ZINGIBER OFFICINALE ROSC.)
    Subjects: “...essential oil...”
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    Article
  10. 90
    Caracterização morfológica e agronômica de acessos de manjericão e alfavaca Morphologic and agronomic characterization of basil accessions
    Subjects: “...essential oil...”
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    Article
  11. 91
    Sweet Basil (<i>Ocimum basilicum</i> L.) Productivity and Raw Material Quality from Organic Cultivation
    Subjects: “...essential oil...”
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    Article
  12. 92
    Drivers of customers' service experiences : a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities
    by Walter, Ute
    Published 2011
    Subjects: “...Culinary Arts and Meal Science...”
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    Doctoral Thesis
  13. 93
    Sage Species Case Study on a Spontaneous Mediterranean Plant to Control Phytopathogenic Fungi and Bacteria
    Subjects: “...essential oils...”
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    Article
  14. 94
    Valorization of a Waste Product of Edible Flowers: Volatile Characterization of Leaves
    Subjects: “...essential oil...”
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    Article
  15. 95
    Valorization of a Waste Product of Edible Flowers: Volatile Characterization of Leaves
    Subjects: “...essential oil...”
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    Article
  16. 96
    Estudo da atividade antioxidante do extrato e do óleo essencial obtidos das folhas de alfavaca (Ocimum gratissimum L.) Study of the antioxidant activity and essential oil from wild basil (Ocimum gratissimum L.) leaf
    “... as a herbal medicine and also as a culinary spice. The antioxidant activity of wild basil leaf crude...”
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    Article
  17. 97
    Variations in the Volatile Compositions of <i>Curcuma</i> Species
    Subjects: “...rhizome essential oils...”
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    Article
  18. 98
    Different species of basil need different ammonium to nitrate ratio in hydroponics' system
    Subjects: “...essential oil crops...”
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    Article
  19. 99
    Caractérisations chimiques et biologiques d’extraits de plantes aromatiques oubliées de Midi-Pyrénées
    by El Kalamouni, Chaker
    Published 2010
    Subjects: “...Essential oil...”
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  20. 100
    THE ANTECEDENT FACTOR OF TOURISTS' INTENTION TO CONSUME TRADITIONAL FOOD
    by Kokom KOMARIAH
    Published 2020-10-01
    “...Traditional food has become one of the essential aspects of developing culinary tourism. However...”
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    Article
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