The effects of convection drying, freezing, and freeze-drying, on phytochemicals content, in
vitro activity and bioaccessibility of sweet basil, cinnamon basil, red rubin basil, and lemon …

In the present study, the effect of boiling, stir-frying, steaming, oven-baking, and microwaving
on vitamins content, proximate composition, minerals content and their bioaccessibility …

In this study the potential of employing CO 2 drying as an alternative to conventional drying
techniques of basil was evaluated, with the aim of preservation of native bioactive and …

Common basil (Ocimum basilicum L.), one of the most important aromatic perennial herbs
due to its essential oil composition, belongs to Lamiaceae (Labiatae) family. Basil is an …

Leaves of three different sweet basil (Ocimum basilicum L.) cultivars (Italico a foglia larga,
Cammeo, and Italiano classico) packed in macro-perforated polyethylene bags were stored …

Basil (Ocimum basilicum L.) is a popular specialty crop known for its use as a culinary herb
and medicinal plant around the world. However, its profitability and availability are limited by …

Holy basil (Ocimum Tenuiflorum L.) is a widely used herb containing several bioactive
compounds of interest for the food and pharmaceutical industries. Plant factories using …

Both consumers and the food industry are increasingly interested in aromatic herbs, not only
as flavoring agents, but also for their content in biologically active compounds. Sweet basil …

Combining health-promoting nutrition with gastronomic novelty is a major trend currently
driving the agri-food sector. Basil (Ocimum basilicum L.) is a genetically diverse aromatic …

In the current study, response surface methodology (RSM) was used to assess the effects of
extraction time and temperature on the content of bioactive compounds and antioxidant …