dill fresh
Selected indexed studies
- Dill. (, 2006) [PMID:30000937]
- Analysis of pectolytic enzymes and Alternaria spp. in fresh dill, mustard seeds, onions, and vinegar, and their influence on the softening of pickled cucumbers. (J Food Sci, 2022) [PMID:35103983]
- Bio-nanocomposite active packaging films based on carboxymethyl cellulose, myrrh gum, TiO(2) nanoparticles and dill essential oil for preserving fresh-fish (Cyprinus carpio) meat quality. (Int J Biol Macromol, 2024) [PMID:38331078]
_Worker-drafted node — pending editorial review._
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Sources
- Analysis of pectolytic enzymes and Alternaria spp. in fresh dill, mustard seeds, onions, and vinegar, and their influence on the softening of pickled cucumbers. (2022) pubmed
- Dill. (2006) pubmed
- Bio-nanocomposite active packaging films based on carboxymethyl cellulose, myrrh gum, TiO(2) nanoparticles and dill essential oil for preserving fresh-fish (Cyprinus carpio) meat quality. (2024) pubmed
- Anaphylaxis to dill. (2000) pubmed
- Allergy to fresh dill. (1999) pubmed
- Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles. (2006) pubmed
- Modeling growth and development of hydroponically grown dill, parsley, and watercress in response to photosynthetic daily light integral and mean daily temperature. (2021) pubmed
- The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables. (2020) pubmed
- A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. (2007) pubmed
- Inactivation of Escherichia coli O157:H7 and Salmonella on Fresh Herbs by Plant Essential Oils. (2018) pubmed