Herbal infusions; their phenolic profile, antioxidant and anti-inflammatory effects in HT29 and PC3 cells

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Antioxidant activity and total phenolic content of Iranian Ocimum accessions

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Food Chemistry, Biochemistry, Total Phenolic Content +6

Tea and herbal infusions: Their antioxidant activity and phenolic profile

Ali Atoui · Food Chemistry · 2004 · 762 citations

Food Chemistry, Medicine, Herbal Medicine +6

Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity

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Bioassay-guided Isolation, Medicine, Essential Oil +5

Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

Anis Arnous, Dimitris P. Makris, Panagiotis Kefalas · Journal of Food Composition and Analysis · 2002 · 408 citations

Food Chemistry, Flavanol Content, Carotenoid +7