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在“Elsevier电子期刊”中，命中：440条，耗时：小于0.01 秒

1.Thyme essential oil loaded in nanocochleates: Encapsulation efficiency, in vitro release study and antioxidant activity

作者：Martina Asprea ; Isabella Leto ; Maria Camilla Bergonzi ; Anna Rita Bilia ; ^{ar.bilia@unifi.it}

关键词：Thyme essential oil ; Nanocochleates ; Phospholipon 90G ; Cholesterol and calcium ions ; Encapsulation efficiency ; In vitro release study and antioxidant activity

刊名：LWT - Food Science and Technology

出版年：2017

2.Effect of thyme oil vapour exposure on the brown rot infection, phenylalanine ammonia-lyase (PAL) activity, phenolic content and antioxidant activity in red and yellow skin peach cultivars

作者：Kenneth N. Khumalo^a ; Peter Tinyane^a ; Puffy Soundy^a ; Gianfranco Romanazzi^b ; Marcin Glowacz^a ; Dharini Sivakumar^a ; ^{SivakumarD@tut.ac.za} ; ^{dharinisivakumar@yahoo.co.uk}

关键词：Prunus persica ; Brown rot ; Essential oils ; Phytochemicals ; Induced disease resistance

刊名：Scientia Horticulturae

出版年：2017

3.Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts

作者：Emma Taló ; n^a ; ^{emtalar@etsid.upv.es} ; Kata T. Trifkovic^b ; Viktor A. Nedovic^c ; Branko M. Bugarski^b ; Marí ; a Vargas^a ; Amparo Chiralt^a ; Chelo Gonzá ; lez-Martí ; nez^a

关键词：Tensile properties ; Colour ; Gloss ; DPPH method ; Microstructure

刊名：Carbohydrate Polymers

出版年：2017

4.Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial

作者：Rosa-M. Valls^a ; ¹ ; Marta Farrà ; s^b ; ^c ; ¹ ; Anna Pedret^a ; ¹ ; Sara Ferná ; ndez-Castillejo^a ; Ú ; rsula Catalá ; n^a ; Marta Romeu^e ; Montse Giralt^e ; Guillermo-T. Sá ; ez^f ; Montserrat Fitó ; ^b ; Rafael de la Torre^g ; Marí ; a-Isabel Covas^b ; Marí ; a-José ; Motilva^d ; ^{motilva@tecal.udl.es} ; Rosa Solà ; ^a ; ^{rosa.sola@urv.cat} ; Laura Rubió ; ^a ; ^d

关键词：FVOO ; functional virgin olive oil ; GPx ; glutathione peroxidase ; HPLC ; high performance liquid chromatography ; hsCRP ; high sensitivity C-reactive protein ; ICAM-1 ; intercellular cell adhesion molecule ; ICH GPC ; international conference of harmonization ; IRH ; ischemic reactive hyperemia ; MCP-1 ; monocyte chemotactic protein ; NOx ; nitric oxide ; PAI-1 ; plasminogen activator inhibitor type I ; PC ; phenolic compounds ; TG ; triglycerides ; UPLC-MS/MS ; ultra performance liquid chromatography-mass spectrometr

刊名：Journal of Functional Foods

出版年：2017

5.Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage

作者：Yesim Ozogul^a ; ^{yozogul@cu.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; İlknur Yuvka^a ; Yılmaz Ucar^a ; Mustafa Durmus^a ; Ali Rıza Kö ; sker^a ; Mustafa Ö ; z^b ; Fatih Ozogul^a

关键词：Nanoemulsion ; Rainbow trout ; Quality ; Herb essential oil

刊名：LWT - Food Science and Technology

出版年：2017

6.Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products

作者：Arí ; cia Possas^a ; ^{ariciamp@gmail.com} ; Guiomar D. Posada-Izquierdo^a ; Fernando Pé ; rez-Rodrí ; guez^a ; Antonio Valero^a ; Rosa M. Garcí ; a-Gimeno^a ; Marta C.T. Duarte^b ; ^c

关键词：Processed poultry meat ; Natural antimicrobial ; Cross-contamination ; Modelling ; Shelf life

刊名：International Journal of Food Microbiology

出版年：2017

7.Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils

作者：Mariem Ben Jemaa^a ; ^b ; Hanen Falleh^a ; ^{Hanenfalleh@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Marcos A. Neves^b ; Hiroko Isoda^b ; Mitsutoshi Nakajima^b ; Riadh Ksouri^a

关键词：CM ; contaminated milk ; CMNE ; contaminated milk supplemented with 2 ; mg/ml nanoemulsion ; CMEO ; contaminated milk supplemented with 2 ; mg/ml of essential oil ; DPPH ; 1 ; 1-diphenyl-2-picrylhydrazyl ; L.R.I. ; Linear Retention Index ; NE ; nano-emulsion ; EO ; essential oil ; IC ; inhibitory capacity ; LA ; lactic acid ; PV ; peroxide value ; SDS ; sodium dodecyl sulfate ; UHT ; ultra high temperature ; TVC ; Total Viable Count

刊名：Food Chemistry

出版年：2017

8.Addition of phytochemical-rich plant extracts mitigate the antimicrobial activity of essential oil/wine mixtures against Escherichia coli O157:H7 but not against Salmonella enterica

作者：Mendel Friedman ; ^{mendel.friedman@ars.usda.gov} ; Carol E. Levin ; Philip R. Henika

关键词：Oregano ; Thyme ; Apple skin ; Green tea ; Olive ; Polyphenol

刊名：Food Control

出版年：2017

9.Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn

作者：C.E. Realini^a ; ^{carolina.realini@unorte.edu.uy} ; G. Bianchi^b ; O. Bentancur^c ; G. Garibotto^b

关键词：n-3 ; Thyme ; Lemon albedo ; Garlic ; Stall feeding

刊名：Meat Science

出版年：2017

10.Seasonal variation affects the composition and antibacterial and antioxidant activities of Thymus vulgaris

作者：Mayara Fumiere Lemos ; Mariana Fumiere Lemos ; Henrique Poltronieri Pacheco ; Aline Cristina Guimarã ; es ; Marcio Fronza ; Denise Coutinho Endringer ; Rodrigo Scherer ; ^{rodrigo.scherer@uvv.br} ; ^{rscherersm@yahoo.com.br}

关键词：Thyme ; Essential oil ; Seasonality ; Thymol ; Spice ; AAI

刊名：Industrial Crops and Products

出版年：2017

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