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N. Bai, M. Roller, C. S. Lai, X. Shao, M. H. Pan and C. T. Ho, “Extraction of Rosemary by Superheated Water,” Journal of Agriculture and Food Chemistry, Vol. 58, No. 6, 2010, pp. 5363-5370.
http://dx.doi.org/10.1021/jf100332w

has been cited by the following article:

• TITLE: Use of Rosmarinus officinalis as Green Corrosion Inhibitor for Carbon Steel in Acid Medium

  AUTHORS: M. A. Velázquez-González, J. G. Gonzalez-Rodriguez, M. G. Valladares-Cisneros, I. A. Hermoso-Diaz

  KEYWORDS: Metals; Corrosion; Fourier Transform Infrared Spectroscopy; Electrochemical Techniques

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.5 No.2, January 17, 2014

  ABSTRACT: The use of Rosmarinus officinalis as a corrosion inhibitor for 1018 carbon steel in 0.5 M H2SO4 has been evaluated by using weight loss, potentiodynamic polarization curves and electrochemical impedance spectroscopy techniques at 25°. Inhibitor concentrations were included within the range between 0 and 1000 ppm C using three extract solvents, namely acetone, hexane and methanol. Results have shown that Rosmarinus officinalis is a good corrosion inhibitor with its efficiency increasing with the concentration. The best efficiency was obtained with the hexanic extract. The passivating film properties of the steel were improved by the presence of flavonoids in the extract.