Journal of food science, 77(1), C33-C38 (2011-12-03)
Beverage emulsions containing flavor oils that have a relatively high water-solubility are unstable to droplet growth due to Ostwald ripening. The aim of this study was to improve the stability of model beverage emulsions to this kind of droplet growth
Journal of food science, 77(6), M308-M311 (2012-05-16)
Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against
We studied the effects of natural essential oil on neurite outgrowth in PC12m3 neuronal cells to elucidate the mechanism underlying the action of the oils used in aromatherapy. Neurite outgrowth can be induced by nerve growth factor (NGF), where ERK
Toxicology in vitro : an international journal published in association with BIBRA, 24(8), 2084-2089 (2010-08-07)
The aim of this study, linked-up with a previous study on bergamot oils, was the evaluation of phototoxic potential of essential oils (orange, lemon and Litsea cubeba), used as cosmetic ingredients. The applied tiered testing strategy included chemical analysis of
Journal of the science of food and agriculture, 92(4), 906-915 (2012-03-14)
Silage additives are marketed with the primary aim of improving the fermentation and/or aerobic stability of silage. The objective of this study was to evaluate the impact of three different essential oils (EOs; cinnamon leaf (CIN), oregano (ORE) and sweet
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