"Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review"
written by Ahmed S. Gad, Ahmed F. Sayd,
published by Food and Nutrition Sciences, Vol.6 No.1, 2015
has been cited by the following article(s):
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[1] Nanomedicines to Treat Skin Pathologies with Natural Molecules
[2] Effect of natural antioxidants on edible oil
[3] Accelerated infected wound healing by topical application of encapsulated Rosemary essential oil into nanostructured lipid carriers
[4] Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging
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[5] Rosemary and parsley extracts minimize Isoniazid®-induced hematological deterioration and enhance the oxygenation potential in adult male albino rats
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[6] Inhibition effect of herbs on the rancidity of soybean oil
[7] Effect of aqueous extract of Rosemary officinalis on cytotoxicity of CCL4 induced albino male mice
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[8] Rosemary essential oil-loaded lipid nanoparticles: In vivo topical activity from gel vehicles
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[9] Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks
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[10] Protective role of rosemary against anticancer drug Etoposide-induced testicular toxicity and oxidative stress in rats
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[11] Application of Natural Antioxidants in Dairy Foods
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[12] Antioxidative Activity of Olive Pomace Polyphenols Obtained by Ultrasound Assisted Extraction
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[13] Spices and Herbs as a Source of Natural Antioxidants for Food
[14] Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle
[15] GC-MS Determination of Bioactive Compounds and Nutrient Composition of Myristica fragrans Seeds
Biodiversity, 2016
[16] Effect of Aromatization by Aromatic Plants on the Physicochemical, Sensorial and Oxidative Stability of Moroccan Virgin Olive Oil