Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04925-1
Abstract: The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor’s change. The addition of compounds that overcome this… read more here.
Keywords: craft beers; manufacturing characterization; ocimum selloi; characterization craft ... See more keywords
New secondary metabolites and volatile constituents from the leaves of Ocimum gratissimum Linn.
Sign Up to like & getrecommendations! Published in 2023 at "Natural product research"
DOI: 10.1080/14786419.2023.2200943
Abstract: The phytochemical investigation on the ethanolic extract of the leaves of Ocimum gratissimum (syn. O. viride) has led to the isolation of a new alkaloid, diazovirid or 1,1'-(diazeno1,2-diyl) bis (ethane-1,2-diol) (1) and 2-hydroxy-D-glucal or (2 R,… read more here.
Keywords: new secondary; leaves ocimum; secondary metabolites; metabolites volatile ... See more keywords