Microwave-assisted eco-dyeing of bio mordanted silk fabric using cinnamon bark (Cinnamomum Verum) based yellow natural dye

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Farid Chemat, Natacha Rombaut, Alice Meullemiestre et al. · Innovative Food Science & Emerging Technologies · 2017 · 815 citations · Full text

Agriculture, Biotechnology, Food Science +12

A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)

Regiane Ribeiro‐Santos, D. Carvalho-Costa, Carlos Cavaleiro et al. · Trends in Food Science & Technology · 2015 · 258 citations

Life Sciences, Botany, Plant Sciences +13

Cinnamon and its derivatives as potential ingredient in functional food—A review

Dimas Rahadian Aji Muhammad, Koen Dewettinck · International Journal of Food Properties · 2017 · 147 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

Emanueli Backes, Carla Pereira, Lillian Barros et al. · Food Research International · 2018 · 112 citations · Full text

Agriculture, Botany, Food Science +15

Application of anthocyanins as natural dye extracted from<i>Brassica oleracea L. var. capitata f. rubra</i>: dyeing studies of wool and silk  fibres 

Wafa Haddar, Manel Ben Ticha, Nizar Meksi et al. · Natural Product Research · 2017 · 85 citations

Natural Sciences, Botany, Chemistry +16