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   Articles with "dill" as a keyword



Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

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recommendations! Published in 2017 at "Journal of Food Measurement and Characterization"

DOI: 10.1007/s11694-017-9522-5

Abstract: The aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detector (GC–FID). For the… read more here.

Keywords: iranian dill; aroma; shade dried; dill ... See more keywords

A multi-platform based metabolic comparison of dill (Anethum graveolens) and fennel (Foeniculum vulgare) using NMR and UPLC–QTOF/MS

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recommendations! Published in 2025 at "Journal of Plant Biochemistry and Biotechnology"

DOI: 10.1007/s13562-025-00962-z

Abstract: Fennel and dill are well-known aromatic plants and are widely used commercially. They have also been recognized as a medicinal herb with numerous pharmacological activities. Thus, the interest in dill and fennel has been growing,… read more here.

Keywords: multi platform; dill; fennel dill; uplc qtof ... See more keywords
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CO2 enrichment can enhance the nutritional and health benefits of parsley (Petroselinum crispum L.) and dill (Anethum graveolens L.).

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recommendations! Published in 2018 at "Food chemistry"

DOI: 10.1016/j.foodchem.2018.07.046

Abstract: The functional food value of herbal plants is greatly related to their contents of valuable phytochemicals. Regarding its impact on primary and secondary plant metabolism, CO2 enrichment could be a candidate strategy to modulate the… read more here.

Keywords: enhance nutritional; enrichment enhance; health benefits; co2 enrichment ... See more keywords

Analysis of pectolytic enzymes and Alternaria spp. in fresh dill, mustard seeds, onions, and vinegar, and their influence on the softening of pickled cucumbers.

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recommendations! Published in 2022 at "Journal of food science"

DOI: 10.1111/1750-3841.16041

Abstract: Proteolytic enzymes or fungi have long been identified as causing softening of pickled cucumbers. As the softening of cucumbers occurs mainly in the pasteurized state, this study considers the hypothesis that vinegar and the added… read more here.

Keywords: dill; mustard seeds; alternaria spp; activity ... See more keywords