@article {1980,
	title = {Ultra-high carbon dioxide levels enhances in vitro shoot growth and morphogenesis in labiatae},
	journal = {Journal of Herbs, Spices and Medicinal Plants},
	volume = {7},
	year = {2000},
	note = {Cited By (since 1996): 1},
	month = {2000///},
	pages = {43 - 55},
	address = {Affiliation: U.S. Department of Agriculture, Agricultural Research Service, Natl. Ctr. for Agricul. Util. Res., 1815 North University Street, Peoria, IL 61604, United States},
	abstract = {The growth and morphogenetic development in shoot cultures of lemon basil (Ocimum basilicum), oregano (Origanum vulgare), peppermint (Mentha x piperita), spearmint (Mentha spicata), and thyme (Thymus vulgaris) shoots on MS salts and 0.8 percent agar containing 0 or 3 percent sucrose were determined under 350, 1,500, 3,000, 10,000, and 30,000 μl CO2/liter of air were determined after 8 weeks growth. High CO2 levels, especially the ultra-high levels (>= 3,000 μl CO2/liter of air), substantially increased fresh weight and leaf and root numbers in all cultures, whether or not the basal media contained sucrose, as compared with cultures grown on the same basal media under ambient air (350 μl CO2/liter of air). Ultra-high CO2 levels, also, enhanced the formation of aerial adventitious roots from the shoots of all species tested. A photosynthetic photon flux density of 180 μmole. m-2 s-1 using a 16 h light/8 h dark photoperiod consistently provided better growth than lower light levels.},
	keywords = {Adventitious rooting, Lemon basil, Oregano, Peppermint, Rooting, Shooting, Spearmint, Thyme, Tissue culture},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0033646334\&partnerID=40\&rel=R6.5.0},
	author = {Tisserat, B and Silman, R}
}
@article {1860,
	title = {Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species},
	journal = {Food Chemistry},
	volume = {91},
	year = {2005},
	note = {From Duplicate 1 (                           Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species                         - Koşar, M; Dorman, H J D; Hiltunen, R )                
Cited By (since 1996): 9
        
},
	month = {2005/07//},
	pages = {525 - 533},
	address = {Affiliation: Faculty of Pharmacy, Division of Pharmacognosy, Univ. Helsinki, P.O. Box 56 , F.; Affiliation: Faculty of Pharmacy, Department of Pharmacognosy, Anadolu Univ., 26470 Eskisehir, T.},
	abstract = {Aqueous-methanol extracts were prepared from basil (Ocimum basilicum L.), bay (Laurus nobilis L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), savory (Satureja hortensis L.) and thyme (Thymus vulgaris L.) by maceration and their phytochemical and antioxidant characteristics were assessed. Each extract was submitted to an acid treatment (1.2 N HCl in 50\% methanol) to determine whether such a process had an effect upon their chemistry and antioxidative efficacy. The treatment appeared to have improved the antioxidant potency of the extracts in general; however, there were some exceptions. The treatment did not increase the Fe(III) reductive activity of the extracts from basil or bay samples nor the ability of the oregano and sage extracts to scavenge 1,1-diphenyl-2-picrylhydrazyl radicals at pH 7.4. The Folin-Ciocalteu phenol content of the basil extract was not increased with acid treatment. {\textcopyright} 2004 Elsevier Ltd. All rights reserved.},
	keywords = {1, 1- Diphenyl-2- picrylhydrazyl, Acid hydrolysis, Antioxidants, Basil, Bay, Hydroxyl radical, Iron reduction, Lamiaceae (Labiatae), Oregano, Rosemary, Sage, Savory, Thyme},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-11144277274\&partnerID=40\&rel=R6.5.0},
	author = {Kosar, M and Dorman, H J D and Hiltunen, R and Koşar, M}
}
@article {1863,
	title = {Antioxidant activity of aqueous tea infusions prepared from oregano, thyme and wild thyme},
	journal = {Food Technology and Biotechnology},
	volume = {44},
	year = {2006},
	note = {Cited By (since 1996): 1},
	month = {2006///},
	pages = {485 - 492},
	address = {Affiliation: Faculty of Chemical Technology, University of Split, Teslina 10/V, HR-21 000 Split, Croatia; Affiliation: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10 000 Zagreb, Croatia},
	abstract = {Using a multiple-method approach, antioxidant activity of aqueous tea infusions prepared from oregano (Origanum vulgare L. ssp. hirtum), thyme (Thymus vulgaris L.) and wild thyme (Thymus serpyllum L.) were tested in relation to their chemical composition. Total phenolic, flavonoid, catechin and anthocyanin content was determined by spectrophotometric methods. Oregano aqueous tea infusion had the highest amount of total phenols (12 500 mg/L gallic acid equivalent, GAE) and flavonoids (9000 mg/L GAE). Identification of polyphenolic compounds in aqueous tea infusions by HPLC-PDA analysis showed a dominant presence of rosmarinic acid (in mg/g): 123.11 in oregano, 17.45 in thyme and 93.13 in wild thyme. Antioxidant activity of aqueous tea infusions was evaluated using four antioxidative methods (the β-carotene bleaching method (BCB), the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, the thiobarbituric acid reactive species (TEARS assay) and the induction period of lard oxidation (Rancimat assay)). The results were compared with natural (ascorbic acid and α-tocopherol) and synthetic antioxidants, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Oregano aqueous tea infusion showed the strongest antioxidant activity using three methods (the β-carotene bleaching method, DPPH radical scavening method and Rancimat assay), while thyme and wild thyme showed weaker and relatively similar antioxidant activity.},
	keywords = {Antioxidant activity, Aqueous tea infusion, Lamiaceae, Oregano, Thyme, Wild thyme},
	url = {http://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-33845380769\&partnerID=40\&rel=R6.5.0},
	author = {Kulišić, T and Dragović-Uzelac, V and Miloš, M}
}
@article {1755,
	title = {Antimicrobial activity and chemical composition of essential oils from Sicilian aromatic plants},
	journal = {Flavour and Fragrance Journal},
	volume = {8},
	year = {1993},
	note = {From Duplicate 2 (                           Antimicrobial activity and chemical composition of essential oils from Sicilian aromatic plants                         - Biondi, D; Cianci, P; Geraci, C; Ruberto, G; Piattelli, M )                
Cited By (since 1996): 44
        
      
},
	month = {1993///},
	pages = {331 - 337},
	address = {Affiliation: Ist CNR per lo Studio delle Sostanze, Naturali di Interesse Alimentare e, Chimico-Farmaceutico, Viadel Santuario 110, I-95028 Valverde, Italy},
	abstract = {The essential oils from four Lamiaceae (Labiatae), Origanum onites L., Thymus capitatus Hoffmanns. et Link, commercial oregano and sage, and a Lauracea, Laurus nobilis L., have been characterized and tested against eight bacteria (Bacillus subtilis, Escherichia coli, Hafnia alvei, Micrococcus luteus, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus, Steptococcus faecalis), and five fungi (Aspergillus niger, A. terreus, two strains of Candida albicans, Fusarium sp.). The highest and broadest activity, both antibacterial and antifungal, was shown by the oils of O. onites, T. capitatus and commercial oregano, in that order, while oils from commercial sage and L. nobilis were almost inactive. Bactericidal and bacteriostatic properties of the five essential oils are also discussed.},
	keywords = {Antibacterial activity, Antifungal activity, Bactericidal activity, Bacteriostatic activity, Essential oil composition, GC-MS, Lamiaceae (Labiatae), Lauraceae, Laurus nobilis L, Oregano, Origanum onites L, Phenols, Sage, Thymus capitatus Hoffmanns et Link},
	isbn = {0882-5734},
	url = {http://muse.lib.auth.gr:9797/com/csa/?MuseHost=www-mi2.csa.com\&MuseFirst=1\&id=2\&recnum=1\&SID=147874bda29087943ea1dc03733c75de\&MusePath=/ids70/view_record.phphttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-0027765749\&partnerID=40\&rel=R6.5.0},
	author = {Biondi, D and Cianci, P and Geraci, C and Ruberto, G* and Piattelli, M}
}
