A novel alternative to synthetic preservatives is the use of natural products such as essential
oil (EO) as a natural food-grade preservative. EOs are Generally Recognized as Safe …

Aroma and flavour represent the key components of food that improves the organoleptic
characteristics of food and enhances the acceptability of food to consumers. Commercial …

Widespread consumption of essential oils as green and efficient preservative is limited due
to high instability and volatility of bioactive components. This work aimed to improve the …

Rahman H, Sitompul JP, Tjokrodiningrat S. 2022. The composition of fatty acids in several
vegetable oils from Indonesia. Biodiversitas 23: 2167-2176. Fatty acids are generally …

cinnamon dating from 1000 AD when it was firstly recorded in English due to its important as
aroma and as herbs. The aim of this study was to investigate phytochemicals constitutes …

The study of the R&D in this paper is to determine the range of essential oils (EOs) in the raw
materials of species of the genus Thymus of the natural flora in the Carpathian region and …

Ulcerative colitis (UC) is a chronic inflammatory bowel disease. The purpose of this study
was to investigate the ameliorating effects of three yeast strains, Saccharomyces cerevisiae …

As a renewable resource, seaweeds are abundant in secondary metabolites that have the
potential to accelerate metabolic processes in insects, induce toxicity, alter growth and …

The present work deals with the extraction of volatile oil from dried bark of Cinnamomum
zeylanicum. The volatile oil was extracted by the common hydro distillation method and …

Zingiber officinale Roscoe is a perennial herb belonging to the Zingiberaceae family. The
chemical compounds were identified by Gas chromatography‒mass spectrometry, the …