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- Bioactive properties of the aromatic molecules of spearmint (Mentha spicata L.) essential oil: a review. Lu-Lu Zhang, Yan Chen, Zhi-Jian Li, Xiao Li, Gang Fan
, Food Funct.
, 2022
, 13
, 3110
- Interactions of limonene and carvone on titanium dioxide surfaces. Hanyu Fan, Elianna S. Frank, Douglas J. Tobias, Vicki H. Grassian
, Phys. Chem. Chem. Phys.
, 2022
, 24
, 23870
- A molecular electron density theory study of the mechanism, chemo- and stereoselectivity of the epoxidation reaction of R-carvone with peracetic acid. Abdellah Zeroual, Mar Ríos-Gutiérrez, Ouafa Amiri, Mohammed El Idrissi, Luis R. Domingo
, RSC Adv.
, 2019
, 9
, 28500
- Achieving foaming control smartly: pre-solubilized flavor oil serves as an in situ homogeneous defoamer. Na Qi, Haoyang Sun, Hui Zhao, Ying Li
, Soft Matter
, 2018
, 14
, 2059
- Hydrogenation of citral and carvone on Pt and PtSn supported metallic catalysts. A comparative study on the regioselectivity and chemoselectivity. Gustavo Enrique Ramos Montero, Julieta Paola Stassi, Sergio Rubén de Miguel, Patricia Daniela Zgolicz
, React. Chem. Eng.
, 2023
, 8
, 3133
- Rational design and synthesis of l-carvone-derived 4-methyl-1,2,4-triazole-thioether/nanochitosan complexes as potent nanopesticides for sustainable and efficient herbicidal application. Baoyu Li, Wengui Duan, Guishan Lin, Yucheng Cui, Rongzhu Wen, Chuwen Liu, Yulu Xie
, Environ. Sci.: Nano
, 2023
, 10
, 3317
- Photocatalytic aerobic oxidative deoximation reaction with degradable rhodamine B. Feng Wang, Rongrong Qian, Lei Yu
, React. Chem. Eng.
, 2023
, 8
, 849
- Advantageous heterogeneously catalysed hydrogenation of carvone with supercritical carbon dioxide. Catarina I. Melo, Rafał Bogel-Łukasik, Marco Gomes da Silva, Ewa Bogel-Łukasik
, Green Chem.
, 2011
, 13
, 2825
- Terpenes as natural building blocks for the synthesis of hierarchically porous polymers: bio-based polyHIPEs with high surface areas. Stanko Kramer, Nika Skušek, Peter Krajnc
, Polym. Chem.
, 2023
, 14
, 1330
- Porous calcium carbonate as a carrier material to increase the dissolution rate of poorly soluble flavouring compounds. Maria Lundin Johnson, David Noreland, Patrick Gane, Joachim Schoelkopf, Cathy Ridgway, Anna Millqvist Fureby
, Food Funct.
, 2017
, 8
, 1627