Ahmad, V.U., Jassbi, A.R., Pannahi, M.S.C. (1999). Analysis of the essential oil of Echinophora sibthorpiana Guss. by means of GC, GC/MS and 13C-NMR techniques. Journal of Essential Oil Research 11, 107-108.
Aliakbarlu, J., Sadaghiani, S.K., Mohammadi, S. (2013). Comparative evaluation of antioxidant and anti food-borne bacterial activities of essential oils from some spices commonly consumed in Iran. Food Science and Biotechnology 22, 1487-1493.
Ani, V., Varadaraj, M., Naidu, K.A. (2006). Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.). European Food Research and Technology 224, 109-115.
Benzie, I.F. (1996). An automated, specific, spectrophotometric method for measuring ascorbic acid in plasma (EFTSA). Clinical Biochemistry 29, 111-116.
Bhatt, I.D., Dauthal, P., Rawat, S., Gaira, K.S., Jugran, A., Rawal, R.S. and Dhar, U. (2012). Characterization of essential oil composition, phenolic content, and antioxidant properties in wild and planted individuals of Valeriana jatamansi Jones. Scientia Horticulturae 136, 61-68.
Erkan, N., Ayranci, G., Ayranci, E. (2008). Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry 110, 76-82.
Floegel, A., Kim, D.-O., Chung, S.-J., Koo, S.I., Chun, O.K. (2011). Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. Journal of Food Composition and Analysis 24, 1043-1048.
Hashemi, M., Ehsani, A., Afshari, A., Aminzare, M. and Raeisi, M. (2016). Chemical Composition and Antifungal Effect of Echinophora platyloba Essential Oil against Aspergillus flavus, Penicillium expansum and Fusarium graminearum. Journal of Chemical Health Risks 6, 91-97.
Koleva, I.I., van Beek, T.A., Linssen, J.P., Groot, A.d., Evstatieva, L.N. (2002). Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochemical Analysis 13, 8-17.
Kulisic, T., Radonic, A., Katalinic, V., Milos, M., (2004). Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry 85, 633-640.
Miliauskas, G., Venskutonis, P., Van Beek, T. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85, 231-237.
Miraliakbari, H., Shahidi, F. (2008). Antioxidant activity of minor components of tree nut oils. Food Chemistry 111, 421-427.
Moradi, M., Hassani, A., Ehsani, A., Hashemi, M., Raeisi, M., Naghibi, S. (2014). Phytochemical and Antibacterial Properties of Origanum vulgare ssp. gracile Growing Wild in Kurdistan Province of Iran. Journal of Food Quality and Hazards Control 1, 120-124.
Ou, B., Huang, D., Hampsch-Woodill,
M., Flanagan, J.A., Deemer, E.K. (2002). Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. Journal of Agricultural and Food Chemistry 50, 3122-3128.
Pirbalouti, A.G., Setayesh, M., Siahpoosh, A. and Mashayekhi, H. (2013). Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products. Herba Polonica 59, 51-62.
Pisoschi, A.M. and Negulescu, G.P. (2012). Methods for total antioxidant activity determination: a review. Biochemistry and Analytical Biochemistry 1, 106.
Pisoschi, A.M., Cheregi, M.C., and Danet, A.F. (2009) Total antioxidant capacity of some commercial fruit juices: electrochemical and spectrophotometrical approaches. Molecules 14, 480-493.
Prakash, B., Singh, P., Kedia, A., Dubey, N. (2012). Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system. Food Research International 49, 201-208.
Rohani, S.M.R., Moradi, M., Mehdizadeh, T., Saei-Dehkordi, S.S., Griffiths, M.W. (2011). The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. LWT-Food Science and Technology 44, 2260-2265.
Ruberto, G., Baratta, M.T. (2000). Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry 69, 167174.
Saei-Dehkordi, S.S., Tajik, H., Moradi, M., Khalighi-Sigaroodi, F. (2010). Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food and Chemical Toxicology 48, 1562-1567.
Saei‐Dehkordi, S.S., Fallah, A.A., SaeiDehkordi, S.S., Kousha, S. (2012). Chemical Composition and Antioxidative Activity of Echinophora platyloba DC Essential Oil, and Its Interaction with Natural Antimicrobials against Food‐Borne Pathogens and Spoilage Organisms. Journal of Food Science 77, M631-M637.
Sharafati-chaleshtori, R., Rafieian-kopaei, M., Mortezaei, S., Sharafati-chaleshtori, A., Amini, E. (2012). Antioxidant and antibacterial activity of the extracts of Echinophora platyloba DC. African Journal of Pharmacy and Pharmacology 6, 2692-2695.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19, 669-675.
Wong, C.C., Li, H.B., Chen, K.W., Chen, F. (2006). A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chemistry 97,705–11.
Ye, C.-L., Dai, D.-H., Hu, W.-L. (2013). Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.). Food Control 30, 48-53.
Zeng, L.-B., Zhang, Z.-R., Luo, Z.-H., Zhu, J.-X. (2011). Antioxidant activity and chemical constituents of essential oil and extracts of Rhizoma HomalomenaE. Food Chemistry 125, 456-463.
