terpinene/atrofi

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Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage.

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Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship among water status, exogenous bacterial composition and flavor changes in dried

The chemical composition and the content of volatile oil: potential factors that can contribute to the oxidative stability of Nigella sativa L. crude oil.

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The crude oil of Nigella sativa L. (Black cumin) has well-known nutraceutical and pharmaceutical properties. The oil is prone to rapid oxidative deterioration because of its high content of poly-unsaturated fatty acids. In the current investigation, different cold-pressed crude oils of N. sativa

TLC-bioautography identification and GC-MS analysis of antimicrobial and antioxidant active compounds in Musa × paradisiaca L. fruit pulp essential oil.

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The absence of microbial growth and resistance to oxidative deterioration in fruits of Musa × paradisiaca L. (bananas) is an indication of the presence of antimicrobial and antioxidant metabolites.In order to investigate the secondary metabolomic spectrum

Degradation products of monoterpenes are the sensitizing agents in tea tree oil.

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BACKGROUND Patients using tea tree oil (TTO) topically may become sensitized to this natural remedy. More than 30 cases have been documented in the literature since 1991. OBJECTIVE Freshly distilled, as well as oxidized TTO, some fractions, and single constituents were used for experimental

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