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Petroselinum

Known as: Petroselinums 
A plant genus of the family APIACEAE used for flavoring food.
National Institutes of Health

Papers overview

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2016
2016
In this study, we evaluated the antibacterial activity of parsley and basilic essential oils tested against Vibrio strains and… Expand
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2011
2011
The essential oil content and composition of dill and parsley growing in summer and wintertime in Estonia were studied using the… Expand
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Highly Cited
2008
Highly Cited
2008
Striking diversity in size, arrangement, and complexity of leaves can sometimes be seen in closely related species. One such… Expand
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Highly Cited
2005
Highly Cited
2005
Near-infrared (NIR) excited Fourier transform (FT) Raman spectroscopy has been applied for in situ analysis of carotenoids in… Expand
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Highly Cited
2001
Highly Cited
2001
Within the complex signalling network from pathogen-derived elicitor perception to defense-related gene activation, some… Expand
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Highly Cited
2000
Highly Cited
2000
The UV light-induced synthesis of UV-protective flavonoids diverts substantial amounts of substrates from primary metabolism into… Expand
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Highly Cited
1994
Highly Cited
1994
Near-full-length cDNAs for the four phenylalanine ammonia-lyase (PAL) isoenzymes in parsley (Petroselium crispum Nym.) were… Expand
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Highly Cited
1987
Highly Cited
1987
High-pressure liquid chromatography was used to separate chlorophyll derivatives in acetone extracts from senescing Citrus fruit… Expand
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1986
1986
Vacuoles were prepared from cultured parsley cells by polyamine-induced rupture of protoplasts. Acid-phosphatase activity… Expand
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Highly Cited
1977
Highly Cited
1977
Abstract 4-Coumarate:CoA ligase (EC 6.2.1.12) was isolated from 8-day-old cell suspension cultures of parsley (Petroselinum… Expand
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