(Q115784008)

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Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil

scientific article published on 21 March 2006

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title

Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil (English)

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

main subject

basil

object named as

Ocimum basilicum

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2,6-Dimethyl-3,7-octadiene-2,6-diol

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inferred from

reverse claim

diethylene glycol diacetate

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inferred from

reverse claim

(3R,5E)-3,7-dimethyl-1,5,7-octatrien-3-ol

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(4aalpha,8aalpha)-1alpha,2,3,4,4a,5,6,8a-Octahydro-7-methyl-4-methylene-1-(1-methylethyl)naphthalene

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(1aR,4aR,7S,7aS,7bR)-1,1,7-trimethyl-4-methylidene-1a,2,3,4a,5,6,7a,7b-octahydrocyclopropa[h]azulen-7-ol

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1-(4-Hydroxy-2,6,6-trimethylcyclohexen-1-yl)but-2-en-1-one

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O. Politeo

1

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

M. Jukic

series ordinal

2

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

M. Milos

series ordinal

3

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

publication date

21 March 2006

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

published in

Food Chemistry

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

volume

101

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

issue

1

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

page(s)

379-385

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

cites work

Essential oil and glycosidically bound volatiles of lemonscented thyme,Thymus ×citriodorus (Pers.) Schreb

1 reference

9 March 2024

https://opencitations.net/index/api/v1/citations/10.1002/FFJ.2730100317

Identifiers

DOI

10.1016/J.FOODCHEM.2006.01.045

1 reference

reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

(Q115784008)

Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil

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