Journal of chromatography. A, 1487, 14-21 (2017-01-29)
Specific blends of essential oils (BEOs) are promising substitutes for antibiotics to promote livestock performance and to reduce the incidence of intestinal disorders. Microencapsulation of BEOs has shown to improve their stability, bioavailability and to control their release rate once
Journal of agricultural and food chemistry, 52(10), 3065-3068 (2004-05-13)
For the authenticity assessment of (E)-methyl cinnamate from different origins, combustion/pyrolysis-isotope ratio mass spectrometry (C/P-IRMS) was used by an elemental analyzer (EA) and on-line capillary gas chromatography coupling (HRGC-C/P-IRMS). For that reason, (E)-methyl cinnamate self-prepared from synthetic, natural, and semisynthetic
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 45 Suppl 1, S113-S119 (2007-11-27)
A toxicologic and dermatologic review of methyl cinnamate when used as a fragrance ingredient is presented.
Journal of agricultural and food chemistry, 60(4), 955-963 (2012-01-26)
Methyl cinnamate, an active component of Zanthoxylum armatum , is a widely used natural flavor compound with antimicrobial and tyrosinase inhibitor activities. However, the underlying bioactivity and molecular mechanisms of methyl cinnamate on adipocyte function and metabolism remain unclear. The
International journal of food microbiology, 153(1-2), 183-191 (2011-12-06)
The investigation deals with antifungal, antiaflatoxin and antioxidant efficacy of Zanthoxylum alatum Roxb. essential oil (EO), its two major constituents and their comparison with five commonly used organic acid preservatives. The chemical profile of EO, characterized through GC and GC-MS
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