Zobrazeno 1 - 10
of 1 401
pro vyhledávání: '"Allium sativum L"'
Autor:
Iandra Rocha Barbosa, Luciana de Paula Cruz, Raissa Iêda Cavalcanti da Costa, Bruno Henrique Rocha, Vinícius Guimarães Nasser, Geraldo Humberto Silva, Willian Rodrigues Macedo
Publikováno v:
Crops, Vol 4, Iss 3, Pp 379-399 (2024)
Secondary growth in garlic depreciates its visual aspect and thereby renders the crop unviable for trade. Therefore, farmers commonly reduce fertilization and impose drought and oxidative stress caused by high-dose pesticides to reduce secondary grow
Externí odkaz:
https://doaj.org/article/ec4834923a0e42e185ff6facac33bd8c
Autor:
Qing-Qing Yang, Feng Yang, Can-Yu Liu, Yong-Qiang Zhao, Meng-Yao Li, Xin-Juan Lu, Jie Ge, Bi-Wei Zhang, Meng-Qian Li, Yan Yang, Ji-De Fan
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract With global warming, heat stress has become an important factor that seriously affects crop yield and quality. Therefore, understanding plant responses to heat stress is important for agricultural practice, but the molecular mechanism of hig
Externí odkaz:
https://doaj.org/article/31d54530de244d3792fbce348e9934ec
Autor:
Beyza Katırcıoğlu, Semra Navruz-Varlı
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Allium species are among the most widely cultivated vegetables for centuries for their positive effects on human health and their variety of uses in food preparation and cooking. Preparation and cooking processes create chemical changes that can affe
Externí odkaz:
https://doaj.org/article/f3b3acf54d074554a56b57305d224a41
Autor:
Natalia Aleksandra Popławska, Justyna Śliz, Marta Skorupska, Magdalena Joanna Czeczotka, Krzysztof Woźniak
Publikováno v:
Journal of Education, Health and Sport, Vol 72 (2024)
Introduction: Garlic (Allium sativum L.), has been cultivated in various countries and is valued for its medicinal and culinary properties. It contains bioactive compounds such as phenolic compounds, organic sulfides, polysaccharides, and saponins, w
Externí odkaz:
https://doaj.org/article/7fc40761e82f477bbf58cbb49537e0c0
Akademický článek
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Publikováno v:
Agronomy, Vol 14, Iss 8, p 1812 (2024)
Despite garlic (Allium sativum L.) being recognized as the second most important species in the Allium genus, a limited number of varieties are available worldwide. Aiming to develop new purple garlic varieties, a representative sample was used to de
Externí odkaz:
https://doaj.org/article/7d157c28f7b7428694f83e50f6a7a674
Publikováno v:
Journal of Genetic Engineering and Biotechnology, Vol 21, Iss 1, Pp 1-16 (2023)
Abstract Background Garlic (Allium sativum L.) is the second most widely cultivated Allium which is mainly grown in temperate regions and used as a flavoring agent in a wide variety of foods. Garlic contains various bioactive compounds whose metaboli
Externí odkaz:
https://doaj.org/article/e43370ddfc1a48ae8793a2eaf7290145
Autor:
Burhan CEYLAN, Gizem TİRİS
Publikováno v:
Bezmiâlem Science, Vol 11, Iss 2, Pp 195-199 (2023)
Introduction:In this study, a new high performance liquid chromatographic method was developed to determine the amount of allicin (AL) and s-allyl cysteine (SAC) in ;Allium sativum L. extracts.Methods:In the method, C18 column (5 µm x4.6 mm x150 mm)
Externí odkaz:
https://doaj.org/article/a228532355334ff79530f17a0fbce51e
Publikováno v:
Horticulturae, Vol 10, Iss 6, p 581 (2024)
Invertases are involved in plant growth, development, and stress adaptation; however, invertase-encoding genes have not yet been reported in Allium species. In this study, we identified 23 invertase izogenes in garlic (Allium sativum L.): 11 encoding
Externí odkaz:
https://doaj.org/article/ba8d63960cc84f42872d97e56f36b48c
Autor:
Chengwen Yin, Rong Zhang, Yiming Zhao, Gongshuai Wang, Chengmiao Yin, Yusong Liu, Zhiquan Mao
Publikováno v:
Horticulturae, Vol 10, Iss 6, p 546 (2024)
Apple replant disease (ARD) is a serious threat to newly replanted apple seedlings. The alleviation of ARD is of great significance for the healthy development of the apple industry. In this study, we investigated the effects of leaf fermentation pro
Externí odkaz:
https://doaj.org/article/057cbfb3fd26487cad71f53b3e80dddf