Exploring Phlomis crinita extracts: HPLC analysis, phenolic content, antioxidant and antimicrobial potentials
Abdelhakim Chelgham(Hassiba Benbouali University of Chlef), Tânia C. S. P. Pires(Polytechnic Institute of Bragança), Chawki Bensouıcı(University Frères Mentouri Constantine 1), Yavuz Selim Çakmak(Aksaray University), Abdelkader Saadi(Hassiba Benbouali University of Chlef), Abdelaziz Merouane(Higher School of Applied Sciences)
Cited by 1
Related Papers
Edible flowers as sources of phenolic compounds with bioactive potential
|Food Research International|2017|218
Edible flowers: Emerging components in the diet
|Trends in Food Science & Technology|2019|149
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients
|Food Chemistry|2016|139
Antioxidant and antimicrobial properties of dried Portuguese apple variety (Malus domestica Borkh. cv Bravo de Esmolfe)
|Food Chemistry|2017|125
Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review
|Current Pharmaceutical Design|2020|114