Carnosol: A promising anti-cancer and anti-inflammatory agent
Keywords: رزماری; Carnosol; Rosemary; Sage; Antioxidant; Cancer
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Effect of low doses γ-irradiation on oxidative stress and secondary metabolites production of rosemary (Rosmarinus officinalis L.) callus culture
Keywords: رزماری; Gamma irradiation; Tissue culture; Secondary metabolites production; Oxidative stress; Antioxidant; Rosemary
Rosmanol potently induces apoptosis through both the mitochondrial apoptotic pathway and death receptor pathway in human colon adenocarcinoma COLO 205 cells
Keywords: رزماری; Rosemary; Rosmanol; COLO 205 human colon adenocarcinoma cells; Apoptosis; Mitochondrial apoptotic pathway; Death receptor pathway;
Storage method, drying processes and extraction procedures strongly affect the phenolic fraction of rosemary leaves: An HPLC/DAD/MS study
Keywords: رزماری; Rosemary; HPLC/DAD/MS; Carnosic acid; Rosmarinic acid; Flavonoids; Chemical stability;
Inhibition of anticancer drug efflux transporter P-glycoprotein by rosemary phytochemicals
Keywords: رزماری; P-glycoprotein; Drug transporter; Anticancer drug; Rosemary; Phytochemical
Anti-oxidant supplementation improves boar sperm characteristics and fertility after cryopreservation: Comparison between cysteine and rosemary (Rosmarinus officinalis)
Keywords: رزماری; Anti-oxidants; Cryopreservation; Cysteine; Rosemary; Semen; Boar
Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage
Keywords: رزماری; Bologna sausage; Rosemary; Orange; Co-products; Antioxidant
Potential of long-term dietary administration of rosemary in improving the antioxidant status of rat tissues following carbon tetrachloride intoxication
Keywords: رزماری; ABTS; 2,2,-azinobis(3-ethylbenzothiazoline)-6-sulfonic acid diammonium salt; DMF; dimethylformamide; EDTA; ethylenediaminotetraacetic acid sodium salt; HVA; homovanillic acid; NADH; nicotinamide adenine dinucleotide; MDA; malondialdehyde; PBS; phosphate b
Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears
Keywords: رزماری; Fresh-cut pears; High oxygen; Chitosan; Rosemary; Browning; Firmness
Green processes for the extraction of bioactives from Rosemary: Chemical and functional characterization via ultra-performance liquid chromatography-tandem mass spectrometry and in-vitro assays
Keywords: رزماری; Environmentally clean extraction techniques; PLE; SFE; WEPO; Rosemary; UPLC-MS/MS; Phenolic antioxidants
Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity
Keywords: رزماری; Natural antioxidants; Antioxidant activity; Rosemary; Sage; Thyme; Hyssop; Supercritical carbon dioxide extraction
Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system
Keywords: رزماری; Trachurus murphyi; Oregano; Rosemary; Antioxidant; Chilled storage; Lipid damage; Amine formation
Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives
Keywords: رزماری; Antibacterial; Antioxidant; Carnosic acid; Polyphenols; Rosemary; Rosmarinic acid; Synergism
The enhancement and scale up of the extraction of anti-oxidants from Rosmarinus officinalis using ultrasound
Keywords: رزماری; Ultrasound; Sonication; Extraction; Scale up; Rosemary
Steam distillation modeling for essential oil extraction process
Keywords: رزماری; Labiatae; Rosemary; Basil; Lavender; Distillation; Mathematical model
Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity
Keywords: رزماری; Microwave; Hydrodiffusion; Antioxidant; Essential oil; Rosemary
Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage
Keywords: رزماری; Chinese mahogany; Rosemary; Fresh sausage; Volatile compound
Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters
Keywords: رزماری; Antioxidants; Phenol compounds; Rosemary; Oregano; Meat batter
Separation and identification of some common isomeric plant triterpenoids by thin-layer chromatography and high-performance liquid chromatography
Keywords: رزماری; Triterpenoids; Plant extracts; Tomato; Cabbage; Rosemary; Sage; Oak; Thin-layer chromatography; Silica gel HPTLC; C18 RP-HPTLC; HPLC-UV; HPLC–APCI-MS–MS
Extraction–adsorption–desorption process under supercritical condition as a method to concentrate antioxidants from natural sources
Keywords: رزماری; Supercritical adsorption; Natural antioxidants; Rosemary
Ultrasound-assisted dynamic extraction of valuable compounds from aromatic plants and flowers as compared with steam distillation and superheated liquid extraction
Keywords: رزماری; Solid–liquid extraction; Ultrasound; Steam distillation; Superheated liquid extraction; Laurel; Rosemary; Thyme; Oregano; Tuberose; Aromatic plants; Ultrasound-assisted extraction; Dynamic extraction; HPLC–MS identification; GC–MS
Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves
Keywords: رزماری; Drying kinetics; Sun; Oven; Microwave; Rosemary; Mineral; Colour
Behaviour of a new antioxidant active film versus oxidizable model compounds
Keywords: رزماری; Active packaging; Natural antioxidants; Rosemary; Polypropylene film; l-Ascorbic acid; Iron (II); Fatty acids
Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration
Keywords: رزماری; α-Tocopherol; Antioxidant; Oxidized oil; Oxidative stability; Pork; Rosemary
Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality
Keywords: رزماری; Pigs; Essential oils; Oleoresins; Rosemary; Oregano; Garlic; Ginger; Pork quality; Sensory evaluation
Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
Keywords: رزماری; Chicken breast and thigh; Rosemary; High-pressure processing; ESR; Oxygen consumption; Lipid oxidation
In vitro inhibitory effects of rosemary extracts on growth and glucosyltransferase activity of Streptococcus sobrinus
Keywords: رزماری; Glucan; Glucosyltransferase; Oral streptococci; Rosemary
Effects of blackcurrant seeds and rosemary extracts on oxidative stability of bulk and emulsified lipid substrates
Keywords: رزماری; Natural antioxidants; Antioxidant activity; Rosemary; Blackcurrant; Oxidative stability; Hexanal
The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage
Keywords: رزماری; Rosemary; α-Tocopherol; Turkey breast; Lipid oxidation; Lactic acid bacteria; Enterobacteriaceae; Psychrotrophic bacteria
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
Keywords: رزماری; Beef; Antioxidant; Rosemary; Ascorbate; Lipid oxidation; TBARS; Protein oxidation; Modified atmosphere packaging
Radiation-induced enhancement of antioxidant activity in extracts of rosemary (Rosmarinus officinalis L.)
Keywords: رزماری; Rosemary; Gamma irradiation; Solvent extraction; Antioxidant activity; DPPH radical; Reducing power; Total phenolic content
Activity of gaseous phase steam distilled propolis extracts on peroxidation and hydrolysis of rice lipids
Keywords: رزماری; Propolis extract; Steam distillatation; Lipid peroxidation; Hydrolysis; Antimicrobial activity; Gas chromatograph–mass spectrometry; Rosemary
Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers
Keywords: رزماری; Beef burgers; Chitosan; Colour; Lipid oxidation; Natural antioxidants; Rosemary; α-tocopherol
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 °C
Keywords: رزماری; Chitosan; Lipid oxidation; Microbiology; Natural antioxidants; Pork sausages; Rosemary; Shelf life; α-tocopherol
Plant coexistence alters terpene emission and content of Mediterranean species
Keywords: رزماری; Rosmarinus officinalis; Pinus halepensis; Cistus albidus; Quercus coccifera; Labiaceae; Pinaceae; Cistaceae; Fagaceae; Rosemary; Aleppo pine; Rockrose; Kermes oak; Plant secondary metabolism; Terpenes; Monoterpenes; Sesquiterpenes;
Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils
Keywords: رزماری; Whey protein isolate; Edible film; Oregano; Garlic; Rosemary; Essential oils; Antimicrobial packaging
Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters
Keywords: رزماری; Protein oxidation; Lipid oxidation; Frankfurters; Non-heme iron; Rosemary; Vitamin E; Fatty acids
Liquid chromatograpic–mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material
Keywords: رزماری; Rosemary; Antioxidat activity; Influence of raw material treatments; LC–MS analysis of phenolic composition
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef
Keywords: رزماری; Ground beef; Antioxidants; Meat color; Rosemary
Rosemary (Rosmarinus officinalis) diterpenes affect lipid polymorphism and fluidity in phospholipid membranes
Keywords: رزماری; Rosemary; Diterpenes; Carnosic acid; Carnosol; Rosmarinic acid; Phospholipid membranes; Differential scanning calorimetry; 31P nuclear magnetic resonance; X-ray diffraction; Fluorescence polarization
Water sorption and dehydration kinetics of Tunisian rosemary leaves
Keywords: رزماری; Rosemary; Sorption isotherms; Drying kinetics; Characteristic curve of drying; Modelling;
The effects of antioxidant combinations on color and lipid oxidation in n â 3 oil fortified ground beef patties
Keywords: رزماری; Sodium citrate; Sodium erythorbate; Rosemary; Color; n â 3; Lipid oxidation;
Solubility of solid carnosic acid in supercritical CO2 with ethanol as a co-solvent
Keywords: رزماری; Phase equilibria; Solid solubility; Measurements; Thermodynamic modeling; Carbon dioxide; Carnosic acid; Rosemary;
Determination of active components in rosemary by capillary electrophoresis with electrochemical detection
Keywords: رزماری; Capillary electrophoresis; Electrochemical detection; Active components; Rosemary;
Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
Keywords: رزماری; Antioxidant activity; Protein and lipid oxidation; Rosemary; Quercetin;
Testing various herbs for antithrombotic effect
Keywords: رزماری; Herb; Platelets; Thrombosis; Thyme; Rosemary;
Development of a triple hyphenated HPLC-radical scavenging detection-DAD-SPE-NMR system for the rapid identification of antioxidants in complex plant extracts
Keywords: رزماری; Rosemary; Radical scavengers; On-line detection; Identification; LC-NMR;
Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat
Keywords: رزماری; Antioxidant properties; Oriental non-culinary/nutraceutical herbs; Rosemary; Beef; Goat meat;
Pressurized liquid extraction-capillary electrophoresis-mass spectrometry for the analysis of polar antioxidants in rosemary extracts
Keywords: رزماری; Antioxidants; Rosemary; Pressurized liquid extraction; Capillary electrophoresis; Electrospray mass spectrometry;
Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species
Keywords: رزماری; Lamiaceae (Labiatae); Basil; Bay; Oregano; Rosemary; Sage; Savory; Thyme; Iron reduction; 1,1- Diphenyl-2- picrylhydrazyl; Hydroxyl radical; Antioxidants; Acid hydrolysis;