A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

2014/01/08 by Anna Vallverdú‐Queralt, Anna Vallverdú-Queralt, Jorge Regueiro +8 · 1 citation
Agricultural and Biological Sciences · Medicine · #Essential Oils and Antimicrobial Activity #Phytochemicals and Antioxidant Activities #Seed and Plant Biochemistry

paper · doi:10.1016/j.foodchem.2013.12.106

openalex publication_date 2014/01/08 · crossref created 2014/01/08 · crossref issued 2014/07/01 · crossref published 2014/07/01 · crossref published-print 2014/07/01 · crossref deposited 2019/08/05 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01 · crossref indexed 2026/08/01

Citations

• Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases
• Improved characterization of tomato polyphenols using liquid chromatography/electrospray ionization linear ion trap quadrupole Orbitrap mass spectrometry and liquid chromatography/electrospray ionization tandem mass spectrometry

Cited by

• Rosemary [wikipedia]