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Publications by Sarojamma Vemula
Biochemical Composition, Antioxidant and Antibacterial Activities of Commonly Used Culinary Indian Spices
American Journal of Biochemistry and Molecular Biology
Biochemistry
Genetics
Molecular Biology
Related publications
Antimicrobial Activity of Commonly Used Indian Spices
FoodSci: Indian Journal of Research in Food Science and Nutrition
Antibacterial Activities of Some Plants Used as Condiments and Spices in Nigeria
Current World Environment
Environmental Science
Chemical Composition, Antioxidant and Antibacterial Activities of Lavender and Marjoram Essential Oils
Egyptian Journal of Chemistry
Antibacterial and Antioxidant Potential of Essential Oils of Five Spices
Journal of Food Quality and Hazards Control
Food Science
Chemical Composition, Antioxidant Effects and Antimicrobial Activities of Some Spices Essential Oils on Food Pathogenic Bacteria
African Journal of Biotechnology
Fatty Acid Composition, Antioxidant and Antibacterial Activities of Pistacia Lentiscus L. Fruit Oils
Journal of Medicinal Plants Research
Chemical Composition, Antioxidant, and Antibacterial Activities of the Essential Oil and Methanol Extracts ofEucalyptus oleosaLeaves
International Journal of Food Properties
Food Science
Antibacterial Activities and Antioxidant Capacity of Aloe Vera
Organic and Medicinal Chemistry Letters
Chemical Composition and Distribution of the Headspace Volatiles in Commercial Culinary Herbs and Spices: Chemometric Approach
Journal of the Serbian Chemical Society
Chemistry
