His primary scientific interests are in Essential oil, Botany, Traditional medicine, Asteraceae and Limonene. The various areas that Guido Flamini examines in his Essential oil study include Sesquiterpene, Antimicrobial and Camphor. His Linalool, Lamiaceae, Monoterpene, Centaurea and Myrcene study are his primary interests in Botany.
His Traditional medicine research incorporates themes from Antifungal, Microsporum canis and Fungi imperfecti.
His Asteraceae study incorporates themes from Quinic acid, Phenolic acid and Natural product.
Guido Flamini interconnects Tyrophagus putrescentiae, Pinus
His scientific interests lie mostly in Botany, Essential oil, Food science, Traditional medicine and Horticulture. Guido Flamini regularly ties together related areas like Chemical composition in his Botany studies. He does research in Essential oil, focusing on Limonene specifically.
His biological study spans a wide range of topics, including DPPH, Antioxidant and Cultivar. His work carried out in the field of Cultivar brings together such families of science as Phenols and Olea. Guido Flamini studies Phytochemical which is a part of Traditional medicine.
Guido Flamini mostly deals with Essential oil, Food science, Botany, Antioxidant and Horticulture. The Essential oil study combines topics in areas such as Traditional medicine and Chemical composition. Guido Flamini has researched Food science in several fields, including DPPH and Cultivar.
His work on Terpene expands to the thematically related Botany. Bacillus cereus, Candida albicans and Staphylococcus aureus is closely connected to Olea in his research, which is encompassed under the umbrella topic of Antioxidant. His Horticulture research includes themes of Gas chromatography and Mediterranean area.
Guido Flamini mainly focuses on Food science, Essential oil, Antioxidant, Horticulture and Cultivar. His research in Food science intersects with topics in Officinalis, DPPH and Chemical composition. His research integrates issues of Fumigation and Median lethal dose in his study of Essential oil.
His work on Foeniculum as part of general Horticulture study is frequently linked to Plant senescence, therefore connecting diverse disciplines of science. His Cultivar research incorporates elements of Phenols and Flavonols. His Limonene research integrates issues from Traditional medicine, Terpene, Aspergillus niger and Benzyl benzoate.
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Composition and antimicrobial properties of essential oils of four Mediterranean Lamiaceae
L. Panizzi;Guido Flamini;P. L. Cioni;Ivano Morelli.
Journal of Ethnopharmacology (1993)
Susceptibility of methicillin-resistant staphylococci to oregano essential oil, carvacrol and thymol
Antonia Nostro;Anna R Blanco;Maria A Cannatelli;Vincenzo Enea.
Fems Microbiology Letters (2004)
Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil
Jawhar Hafsa;Med ali Smach;Med Raâfet Ben Khedher;Bassem Charfeddine.
Lwt - Food Science and Technology (2016)
Essential oils from Mediterranean lamiaceae as weed germination inhibitors.
Luciana Gabriella Angelini;G Carpanese;Pier Luigi Cioni;Ivano Morelli.
Journal of Agricultural and Food Chemistry (2003)
Two flavonoids and other compounds from the aerial parts of Centaurea bracteata from Italy
Guido Flamini;Elena Antognoli;Ivano Morelli.
Mentha spicata Essential Oil: Chemical Composition, Antioxidant and Antibacterial Activities against Planktonic and Biofilm Cultures of Vibrio spp. Strains
Mejdi Snoussi;Emira Noumi;Najla Trabelsi;Guido Flamini.
Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils
Manel Issaoui;Guido Flamini;Faten Brahmi;Samia Dabbou.
Food Chemistry (2010)
Chemical composition of essential oils from needles, branches and cones of Pinus pinea, P. halepensis, P. pinaster and P. nigra from central Italy
F. Macchioni;P. L. Cioni;G. Flamini;I. Morelli.
Flavour and Fragrance Journal (2003)
Phytochemical typologies in some populations of Myrtus communis L. on Caprione Promontory (East Liguria, Italy)
Guido Flamini;Pier Luigi Cioni;Ivano Morelli;Simonetta Maccioni.
Food Chemistry (2004)
Butylated Hydroxytoluene (BHT) emitted by fungi naturally occurring in olives during their pre-processing storage for improving olive oil stability
Ines Gharbi;Manel Issaoui;Sinda El Gharbi;Nour-Eddine Gazzeh.
European Journal of Lipid Science and Technology (2017)
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