Zobrazeno 1 - 10
of 84
pro vyhledávání: '"NIGELLA arvensis"'
Autor:
Chen, Lili1,2, Haote Han3,4, Amin, Awais3,4, Lin Zhang3,4 zhanglin@zju.edu.cn, Shenglin Ma1,5 mashenglin@medmail.com.cn
Publikováno v:
Archives of Biological Sciences. 2018, Vol. 70 Issue 4, p603-612. 10p.
Publikováno v:
Journal of Medicinal Plants & By-Products; Apr2023, Vol. 12 Issue 1, p47-56, 10p
Autor:
Grecco, Fabiola Cristine de Almeida Rego1 fabiolarego@yahoo.com.br, Filho, Luiz Fernando Coelho Cunha1, Okano, Werner1, Da Silva, Luiz Cesar1, Zundt, Marilice2, Vianna, Luis Carlos2
Publikováno v:
Colloquium Agrariae. 2011, Vol. 7 Issue 1, p17-23. 7p. 2 Charts, 2 Graphs.
Autor:
Bakhshabadi, Hamid1, Mirzaei, Habib1, Ghodsvali, Alireza2, Jafari, Seid Mahdi1, Ziaiifar, Aman Mohammad1, Farzaneh, Vahid3 farzaneh1364@gmail.com
Publikováno v:
Industrial Crops & Products. Mar2017, Vol. 97, p1-9. 9p.
Publikováno v:
Ibn Al-Haitham Journal for Pure and Applied Sciences, Vol 33, Iss 3 (2020)
Two field experiments were performed to study the response of two species , Nigella sativa L. and Nigella arvensis L. within different sowing dates at spring and autumn seasons which included 1st and 20th March, 10th April and 1st May for spring seas
Externí odkaz:
https://doaj.org/article/e9f1ae3d26924a13bd1f4c6d9686018f
Publikováno v:
Heliyon, Vol 6, Iss 6, Pp e04265- (2020)
The present study was designed to determine the glaucine, quercetin and kaempferol contents in the root and shoot parts of Nigella arvensis, treated for 21 days with different concentrations of the nanoparticles (NPs), including titanium dioxide (TiO
Externí odkaz:
https://doaj.org/article/a2eff3252f8c491995476571b5faa794
Autor:
Hussah Abdullah Alshwyeh, Sahar Khamees Aldosary, Muna Abdulsalam Ilowefah, Raheem Shahzad, Adeeb Shehzad, Saqib Bilal, In-Jung Lee, Jannah Ahmed Al Mater, Fatima Najf Al-Shakhoari, Waad Abdulrahman Alqahtani, Nurkhalida Kamal, Ahmed Mediani
Publikováno v:
Molecules, Vol 27, Iss 2, p 550 (2022)
Nigella species are widely used to cure various ailments. Their health benefits, particularly from the seed oils, could be attributed to the presence of a variety of bioactive components. Roasting is a critical process that has historically been used
Externí odkaz:
https://doaj.org/article/6abef9d1e1ce47c6860582b65d47eba3
Publikováno v:
Scientific Reports; 3/2/2020, Vol. 10 Issue 1, p1-11, 11p
Publikováno v:
Journal of Experimental Biology. Dec2002, Vol. 205 Issue 23, p3729. 9p.
Autor:
Żuraw, Beata1 beata.zuraw@up.lublin.pl, Podsiedlik, Marek2 marekp@up.poznan.pl
Publikováno v:
Modern Phytomorphology. 2016, Vol. 10, p89-89. 1p.