Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Omar Santana Méridas"'
Autor:
Juan Valverde Sancho, Cristina Carreño Amate, María del Mar Caparrós Pérez, Omar Santana Méridas, Luis F. Julio
Publikováno v:
Life, Vol 13, Iss 2, p 499 (2023)
Plants have been used by humans since ancient times due their antimicrobial and medicinal properties. Essential oils (EOs) are complex mixtures of secondary plant metabolites, including terpenoids, phenylpropanoids, and other aromatic compounds. Cinn
Externí odkaz:
https://doaj.org/article/9f647b374d4e42e49ac9abd03a4f7a0f
Autor:
María Fe Andrés, Azucena González-Coloma, Omar Santana-Méridas, Gonzalo Ortiz de Elguea-Culebras, M.I. Berruga, David Herraiz-Peñalver, Raúl Sánchez-Vioque
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This work presents the biocidal (insecticidal, ixodicidal, nematicidal, and phytotoxic) effects and chemical compositions of three essential oils obtained from the industrial steam distillation (IEOs) of hyssop (Hyssopus officinalis L.), lavandin (La
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::687ac6edf13a0487ff46daa811762b5b
http://hdl.handle.net/10261/204408
http://hdl.handle.net/10261/204408
Autor:
De-Los-Mozos-Pascual, M., OMAR SANTANA MÉRIDAS, Rodríguez-Conde, M. F., Sánchez-Vioque, R., Pastor-Férriz, T., Medina-Alcázar, J., Guardiola, J. L., García-Luis, A., Molina, R. V., Sanchís-Duato, E., Fernandez, J. -A
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::09ef87c9e96221ceb4537e5e2e177045
http://www.scopus.com/inward/record.url?eid=2-s2.0-77951007663&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-77951007663&partnerID=MN8TOARS
Autor:
Raúl Sánchez-Vioque, Omar Santana-Méridas, Moschos Polissiou, Javier Vioque, Konstantina Astraka, Manuel Alaiz, David Herraiz-Peñalver, Petros A. Tarantilis, Julio Girón-Calle
Publikováno v:
Journal of Functional Foods, Vol 24, Iss , Pp 18-25 (2016)
Saffron is cultivated for production of the saffron spice. Nevertheless, a huge amount of saffron by-products including corms, tepals and leaves with little or no commercial value are generated during the processing of the spice. This biomass contain
Externí odkaz:
https://doaj.org/article/dcf9da5be98741b8bdf1d487b12ca4fa