articleTop 10% cited
Antioxidant activity of selected essential oil components in two lipid model systems
Food Chemistry · 2000 · Vol. 69(2) · pp. 167–174
Essential Oils and Antimicrobial ActivityFree Radicals and AntioxidantsPhytochemicals and Antioxidant ActivitiesChemistryMonoterpeneOrganic chemistryAntioxidantPhenolsEssential oilSesquiterpeneTerpenoidTBARSLinoleic acid
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References
Malondialdehyde and thiobarbituric acid-reactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury
Free Radical Biology and Medicine · 1990 · 2,691 citations
Antibacterial properties of plant essential oils
International Journal of Food Microbiology · 1987 · 871 citations
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
Food and Chemical Toxicology · 1994 · 792 citations
Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria
Journal of Agricultural and Food Chemistry · 1998 · 1,637 citations
Spices as antioxidants
Trends in Food Science & Technology · 1995 · 617 citations
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