Handbook of Herbs and Spices - Volume 3

124 Handbook of herbs and spices

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68. CUVELIER, M. E., BERSET, C. and RICHARD, H. 1994. Antioxidant constituents in sage (Salvia
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71. VEKIARI, S. A., OREOPOUTOU, V., TZIA, C. and THOMOPOULOS, C. D. 1993. Oregano flavonoids as lipid
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72. YANISHLIEVA, N. V., MARINOVA, E. M., GORDON, M. H. and RANEVA, V. G. 1999. Antioxidant activity
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73. SCHWARZ, K., ERNST, H. and TERNES, W. 1996. Evaluation of antioxidative constituents from
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74. KIKUZAKI, H. and NAKATANI, N. 1993. Antioxidant effects of some ginger constituents. J. Food
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75. MASUDA, T., HIDAKA, K., SHINOHARA, A., MAEKAWA, T., TAKEDA, Y. and YAMAGUCHI, H. 1999. Chemical
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76. MARCUS, F., DAOOD, H. G., KAPITANY, I. and BIACS, P. A. 1999. Change in the carotenoid and
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77. PALITZSCH, A., SCHULZE, H., LOTTER, G. and STEICHELE, A. 1974. Effect of natural spices, spice
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78. SRITHARAN, R., JACOB, V. J. and BALASUBRAMANIAM, S. 1994. Thin layer chromatographic analysis of
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81. GUGGENHEIM, S. and SHAPIRO, S. 1995. The action of thymol on oral bacteria. Oral Microbial.
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82. HIMEJIMA, M. and KUBO, I. 1993. Fungicidal activity of polygodial in combination with anethole
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83. MITCHELL, A. R. and CROWE, F. J. 1996. Peppermint oil yield and composition from mini and
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