Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil (Q115784008)

scientific article published on 21 March 2006

Language	Label	Description	Also known as
English	Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil	scientific article published on 21 March 2006

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instance of

scholarly article

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title

Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil (English)

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

main subject

basil

object named as

Ocimum basilicum

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(1S,2S,4R)-βべーた-elemene

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2,6-Dimethyl-3,7-octadiene-2,6-diol

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inferred from

reverse claim

diethylene glycol diacetate

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inferred from

reverse claim

(3R,5E)-3,7-dimethyl-1,5,7-octatrien-3-ol

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(4aalpha,8aalpha)-1alpha,2,3,4,4a,5,6,8a-Octahydro-7-methyl-4-methylene-1-(1-methylethyl)naphthalene

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(1aR,4aR,7S,7aS,7bR)-1,1,7-trimethyl-4-methylidene-1a,2,3,4a,5,6,7a,7b-octahydrocyclopropa[h]azulen-7-ol

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1-(4-Hydroxy-2,6,6-trimethylcyclohexen-1-yl)but-2-en-1-one

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O. Politeo

1

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

M. Jukic

series ordinal

2

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

M. Milos

series ordinal

3

1 reference

reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

publication date

21 March 2006

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

published in

Food Chemistry

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

volume

101

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

issue

1

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

page(s)

379-385

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reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

cites work

Essential oil and glycosidically bound volatiles of lemonscented thyme,Thymus ×citriodorus (Pers.) Schreb

1 reference

9 March 2024

https://opencitations.net/index/api/v1/citations/10.1002/FFJ.2730100317

Identifiers

DOI

10.1016/J.FOODCHEM.2006.01.045

1 reference

reference URL

http://api.crossref.org/works/10.1016%2Fj.foodchem.2006.01.045

Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil (Q115784008)

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Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil (Q115784008)

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