articleTop 10% cited
Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties
Food Chemistry · 2004 · Vol. 91(1) · pp. 131–137
Seung‐Joo Lee(Korea Food Research Institute)K. UMANOTakayuki Shibamoto(University of California, Davis)Kwang‐Geun Lee✉(Dongguk University)
Essential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesMedicinal Plants and NeuroprotectionThymolChemistryBasilicumEugenolCarvacrolOcimumLinaloolEstragoleMethyl eugenolAroma
Citations
874
FWCI
11.23
field-weighted impact
References
35
Percentile
99%
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References
Antioxidant activity and total phenolic content of Iranian Ocimum accessions
Food Chemistry · 2003 · 844 citations
Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
Food and Chemical Toxicology · 1994 · 792 citations
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