Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles

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Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 9, 2013-01 ,pp. : 943-953

Taylor & Francis Ltd

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Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives

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International Association for Food Protection

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Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices

By van Calenberg S.   vanhaelewyn G.   van Cleemput O.   Callens F.   Mondelaers W.   Huyghebaert A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 252-258

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Antimicrobial Effect of Spices and Herbs on Shigella sonnei and Shigella flexneri

By Bagamboula C. F.   Uyttendaele M.   Debevere J.  

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Effect of Vibration Wave Treatment of an Impregnation Composition on the Properties of Nonwoven Material

By Malyukova E.   Gorchakova V.   Fomin V.   Shevchenko N.   Davydova G.   Popovich V.  

Fibre Chemistry, Vol. 37, Iss. 1, 2005-01 ,pp. : 35-37

Springer Publishing Company

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