Papers mentioning rosemary or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study developed a green extraction paradigm for rosemary absolute oil (RAO) as a sustainable natural antioxidant to inhibit lipid oxidation in frying oils. RAO was prepared vi... Read full abstract on PubMed →
To address the rapid deterioration of fruit slices, soy protein isolate (SPI) and gelatin (GEL) composite films were optimized for food packaging using rosemary-modified bentonite... Read full abstract on PubMed →
Rosmarinus species are aromatic plants that mainly grow in the Mediterranean region. They are widely used in folk medicine, food, and flavor industries and represent a valuable sou... Read full abstract on PubMed →
This study was performed to study the impacts of rosemary cold-pressed oil (RCPO) for biostimulating health, growth performance, and intestinal bacterial populations of Japanese qu... Read full abstract on PubMed →
The antioxidant and antimicrobial effects on lamb meat of the dietary use of rosemary diterpenes and vitamin E were compared. Thirty fattening lambs were assigned to three diets: (... Read full abstract on PubMed →
Rosemary leaves, "Rosmarinus officinalis", possess a variety of antioxidant, anti-tumoral and anti-inflammatory bioactivities. We hypothesized that rosemary extract could enhance a... Read full abstract on PubMed →
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of a tincture from the flowers of <i>Lavandula angustifo... Read full abstract on PubMed →
The genus <i>Stachys</i> represents one of the most extensive genera within the subfamily <i>Lamioideae</i> and ranks as one of the largest genera in the <i>Lamiaceae</i> family. M... Read full abstract on PubMed →
Salt-induced stress poses a significant barrier to agricultural productivity by impeding crop growth. Presently, environmentalists are dedicated to safeguarding food security by en... Read full abstract on PubMed →
<h4>Introduction</h4>Apart from their antioxidant activity, plant-derived bioactive compounds can also positively affect the quality of meat and meat products by improving their se... Read full abstract on PubMed →
Fresh food products are highly prone to oxidation and microbial attack, rendering them unsuitable for consumption. Thus, active food packaging was developed to protect and prolong... Read full abstract on PubMed →
Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is lim... Read full abstract on PubMed →
Lactic acid bacteria (LAB) can reduce Escherichia coli O157:H7 and Salmonella spp. in ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural an... Read full abstract on PubMed →
Previous research indicates that lactic acid bacteria (LAB) can inhibit pathogenic bacteria. This research evaluated effects of LAB inclusion on the shelf life of traditionally pac... Read full abstract on PubMed →
BACKGROUND: The replacement of some synthetic food antioxidants by safe natural antioxidants has fostered research on the screening of raw materials to find new vegetable sources o... Read full abstract on PubMed →
To prevent oxidative quality changes, a few selected antioxidants, ascorbic acid, or an ascorbic acid plus α-tocopherol combination were electrostatically sprayed on the surface of... Read full abstract on PubMed →
Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80% O(2)-20% CO(2) modified a... Read full abstract on PubMed →
The essential oils of the leaves, flowers and leaf stems of Hyptis suaveolens (L.) (Lamiaceae) from Cameroon were analyzed by GC, GC/MS and olfactometry. The oils and headspace wer... Read full abstract on PubMed →
Beef gels, formed by heating, targeted to contain 13% protein and 16% fat and subjected to one of four antioxidant treatments, including no antioxidant, rosemary oleoresin, sodium... Read full abstract on PubMed →
The essential oil obtained from the aerial parts of Hyptis Poit. collected in the Kumaun Region of India was found (by GC/MS) to differ chemically from that reported from chemotype... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.