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Items: 1 to 20 of 114

1.

Fatty acids, essential oil, and phenolics modifications of black cumin fruit under NaCl stress conditions.

Bourgou S, Bettaieb I, Saidani M, Marzouk B.

J Agric Food Chem. 2010 Dec 8;58(23):12399-406. doi: 10.1021/jf103415q. Epub 2010 Nov 4.

PMID:
21049998
2.

Essential oils and fatty acids composition of Tunisian and Indian cumin (Cuminum cyminum L.) seeds: a comparative study.

Bettaieb I, Bourgou S, Sriti J, Msaada K, Limam F, Marzouk B.

J Sci Food Agric. 2011 Aug 30;91(11):2100-7. doi: 10.1002/jsfa.4513. Epub 2011 Jun 16.

PMID:
21681765
3.

Modification of fatty acid, essential oil and phenolic contents of salt-treated sweet marjoram (Origanum majorana L.) according to developmental stage.

Baâtour O, Kaddour R, Tarchoun I, Nasri N, Mahmoudi H, Zaghdoudi M, Ghaith H, Marzouk B, Ben Nasri-Ayachi M, Lachaâl M.

J Food Sci. 2012 Oct;77(10):C1047-54. doi: 10.1111/j.1750-3841.2012.02904.x. Epub 2012 Sep 14.

PMID:
22978424
4.

A study of the chemical composition of black cumin oil and its effect on penetration enhancement from transdermal formulations.

Amin S, Mir SR, Kohli K, Ali B, Ali M.

Nat Prod Res. 2010 Jul;24(12):1151-7. doi: 10.1080/14786410902940909.

PMID:
20582810
5.

Chemical composition of the fixed and volatile oils of Nigella sativa L. from Iran.

Nickavar B, Mojab F, Javidnia K, Amoli MA.

Z Naturforsch C. 2003 Sep-Oct;58(9-10):629-31.

PMID:
14577620
6.

Water-deficit impact on fatty acid and essential oil composition and antioxidant activities of cumin (Cuminum cyminum L.) aerial parts.

Bettaieb I, Knioua S, Hamrouni I, Limam F, Marzouk B.

J Agric Food Chem. 2011 Jan 12;59(1):328-34. doi: 10.1021/jf1037618. Epub 2010 Dec 8.

PMID:
21141890
7.
8.

Salt effects on Origanum majorana fatty acid and essential oil composition.

Baâtour O, Kaddour R, Mahmoudi H, Tarchoun I, Bettaieb I, Nasri N, Mrah S, Hamdaoui G, Lachaâl M, Marzouk B.

J Sci Food Agric. 2011 Nov;91(14):2613-20. doi: 10.1002/jsfa.4495. Epub 2011 Jul 28.

PMID:
21800320
9.
10.

Chemical composition and fatty acid content of some spices and herbs under Saudi Arabia conditions.

Al-Jasass FM, Al-Jasser MS.

ScientificWorldJournal. 2012;2012:859892. doi: 10.1100/2012/859892. Epub 2012 Dec 24.

11.

Saline water irrigation effects on fruit development, quality, and phenolic composition of virgin olive oils, cv. Chemlali.

Ben Ahmed C, Ben Rouina B, Sensoy S, Boukhriss M.

J Agric Food Chem. 2009 Apr 8;57(7):2803-11. doi: 10.1021/jf8034379.

PMID:
19334757
13.

Myrtus communis berry color morphs: a comparative analysis of essential oils, fatty acids, phenolic compounds, and antioxidant activities.

Messaoud C, Boussaid M.

Chem Biodivers. 2011 Feb;8(2):300-10. doi: 10.1002/cbdv.201000088.

PMID:
21337502
14.

Essential oils, phenolics, and antioxidant activities of different parts of cumin (Cuminum cyminum L.).

Bettaieb I, Bourgou S, Wannes WA, Hamrouni I, Limam F, Marzouk B.

J Agric Food Chem. 2010 Oct 13;58(19):10410-8. doi: 10.1021/jf102248j.

PMID:
20809647
15.

Comparative analysis of the chemical composition and antioxidant activity of red (Psidium cattleianum) and yellow (Psidium cattleianum var. lucidum) strawberry guava fruit.

Biegelmeyer R, Andrade JM, Aboy AL, Apel MA, Dresch RR, Marin R, Raseira Mdo C, Henriques AT.

J Food Sci. 2011 Sep;76(7):C991-6. doi: 10.1111/j.1750-3841.2011.02319.x.

PMID:
22417549
16.

Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey.

Aydin C, Ozcan MM, Gümüş T.

Int J Food Sci Nutr. 2009 Aug;60(5):365-73. doi: 10.1080/09637480701673838.

PMID:
19337877
17.

Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual.

Beltrán G, Del Rio C, Sánchez S, Martínez L.

J Agric Food Chem. 2004 Jun 2;52(11):3434-40.

PMID:
15161211
18.

In silico Analysis for Predicting Fatty Acids of Black Cumin Oil as Inhibitors of P-Glycoprotein.

Ali B, Jamal QM, Mir SR, Shams S, Al-Wabel NA, Kamal MA.

Pharmacogn Mag. 2015 Oct;11(Suppl 4):S606-10. doi: 10.4103/0973-1296.172969.

19.

Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols.

Girón MV, Ruiz-Jiménez J, Luque de Castro MD.

J Agric Food Chem. 2009 Apr 8;57(7):2797-802. doi: 10.1021/jf803455f.

PMID:
19253972
20.

Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.

Rigane G, Boukhris M, Salem RB, Sayadi S, Bouaziz M.

J Sci Food Agric. 2013 Mar 30;93(5):1242-8. doi: 10.1002/jsfa.5864. Epub 2012 Aug 30. Erratum in: J Sci Food Agric. 2013 Mar 30;93(5):1249-50. Bouaaziz, Mohamed [corrected to Bouaziz, Mohamed].

PMID:
22936570
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