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Antioxidant Activity of Methoxylated Flavonoids in Oils in Deep Frying Processes
Onesmus Maina Wanjau, Symon Maina Mahungu, Josphat Clement Matasyoh
Food Nutr. Sci. Vol.9 No.11, November 12, 2018  DOI: 10.4236/fns.2018.911091
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Ecological Zones Degradation Analysis in Central Sudan during a Half Century Using Remote Sensing and GIS
Nadir A. Hameid Mohamed, A. Bannari, Hassan Mohamed Fadul, Sumia Zakieldeen
Adv. Remote Sens. Vol.5 No.4, December 19, 2016  DOI: 10.4236/ars.2016.54025
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Prolonged Low-Level Exposure to the Aroma of Peppermint Essential Oil Enhances Aspects of Cognition and Mood in Healthy Adults
Lauren Hoult, Laura Longstaff, Mark Moss
Am. J. Plant Sci. Vol.10 No.6, June 21, 2019  DOI: 10.4236/ajps.2019.106072
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Antimicrobial Activity of the Essential Oil from Hyptis carpinifolia Benth
Karen Caroline Camargo, Luís Roberto Batista, Paulo Estevão de Souza, Maria Luisa Teixeira, Thaís Aparecida Sales, Vanuzia Rodrigues Fernandes Ferreira, Jéssica Oliveira e Nogueira, Maísa Lamounier Magalhães, Alex Rodrigues Silva Caetano, David Lee Nelson, Maria das Graças Cardoso
Am. J. Plant Sci. Vol.8 No.11, October 27, 2017  DOI: 10.4236/ajps.2017.811195
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Chemical Composition and Allelopathic Activity of Parthenium hysterophorus and Ambrosia polystachya Weeds Essential Oils
Cíntia Alvarenga S. F. de Miranda, Maria das G. Cardoso, Maria Laene M. de Carvalho, Ana Cristina S. Figueiredo, David L. Nelson, Christiane M. de Oliveira, Marcos de S. Gomes, Juliana de Andrade, Josefina A. de Souza, Luiz R. Marques de Albuquerque
Am. J. Plant Sci. Vol.5 No.9, April 04, 2014  DOI: 10.4236/ajps.2014.59137
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