Zobrazeno 1 - 10
of 713
pro vyhledávání: '"Picrocrocin"'
Publikováno v:
Advances in Horticultural Science, Vol 38, Iss 1 (2024)
Saffron Crocus sativus L. (Iridaceae) is one of the most valuable and expensive medicinal plants in the world. In order to compare the quality characteristics of saffron in Afghanistan and Iran, samples of dried C. sativus from different saffron-prod
Externí odkaz:
https://doaj.org/article/1f3361302d8846d98435f490ab934605
Autor:
Inmaculada Criado-Navarro, Carlos Augusto Ledesma-Escobar, Pedro Pérez-Juan, Feliciano Priego-Capote
Publikováno v:
Molecules, Vol 29, Iss 13, p 3080 (2024)
Most research on saffron has focused on its composition and beneficial effects, while the culinary perspective to enhance its gastronomic potential remains unexplored. This study aims to define the transfer of the main compounds responsible for color
Externí odkaz:
https://doaj.org/article/55f6aa59186842558b3e319109f310ca
Autor:
Jorge F. Escobar-Talavera, María Esther Martínez-Navarro, Gonzalo L. Alonso, Rosario Sánchez-Gómez
Publikováno v:
Horticulturae, Vol 10, Iss 6, p 593 (2024)
Saffron, obtained by dehydrating the stigmas of the Crocus sativus flower, is a spice of great importance. In saffron, the flower emerges before leaf formation, thanks to the nutritional reserves of the corm. Early knowledge of metabolite levels such
Externí odkaz:
https://doaj.org/article/6370057088854a78970a4b1600dcf775
Autor:
Panagiota-Kyriaki Revelou, Eleni Kougianou, Marinos Xagoraris, Haralambos Evangelaras, George K. Papadopoulos, Charalabos D. Kanakis, Irini F. Strati, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Compounds, Vol 3, Iss 1, Pp 233-243 (2023)
Saffron is a spice derived from the flower of Crocus sativus used as a flavoring and coloring agent in the food industry which also possesses medicinal properties. In the current study, the optimum Solid Phase Extraction (SPE) conditions for separati
Externí odkaz:
https://doaj.org/article/65235e8d346d4d0894f346378d945348
Autor:
Rakeeb Ahmad Mir, Anshika Tyagi, Sofi Javed Hussain, Mohammed A. Almalki, Mohammad Tarique Zeyad, Rupesh Deshmukh, Sajad Ali
Publikováno v:
Plants, Vol 13, Iss 11, p 1467 (2024)
Plants are an important source of essential bioactive compounds that not only have a beneficial role in human health and nutrition but also act as drivers for shaping gut microbiome. However, the mechanism of their functional attributes is not fully
Externí odkaz:
https://doaj.org/article/91a4fa398bcc4415892f77d7f907dc16
Autor:
Hadis Khoshkhoo, Ghorbanali Rassam, Mahdi Babaeian, Samaneh Rahban, Zahra Taghizadeh Tabari, Manoj Kumar Dhar
Publikováno v:
Agrotechniques in Industrial Crops, Vol 2, Iss 4, Pp 177-186 (2022)
Both Foliar nutrients and phytohormones application have crucial roles in enhancing the yield of plants and meeting the increasing demand for food. To evaluate the effects of a foliar fertilizer and growth regulators on quality and quantity yields of
Externí odkaz:
https://doaj.org/article/659163d56044454795c5a99af79de73d
Akademický článek
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Akademický článek
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Autor:
Yasmina Chourak, El Hassan Belarbi, Evelynn Y. Martínez-Rivera, Tatiana Pagan Loeiro da Cunha-Chiamolera, Ana Araceli Peña-Fernández, José Luis Guil-Guerrero, Miguel Urrestarazu
Publikováno v:
HortScience, Vol 56, Iss 10, Pp 1191-1194 (2021)
Saffron is one of the most appreciated, traditional, and expensive spices in the world. The objective of our study was to evaluate the effect of cooling the nutrient solution on the production, and organoleptic and commercial qualities of saffron gro
Externí odkaz:
https://doaj.org/article/c8b7f8a675c24967a651e13ae68f171e
Autor:
Lourdes Gómez Gómez, Lucía Morote, Sarah Frusciante, José Luis Rambla, Gianfranco Diretto, Enrique Niza, Alberto José López-Jimenez, María Mondejar, Ángela Rubio-Moraga, Javier Argandoña, Silvia Presa, Alejandro Martín-Belmonte, Rafael Luján, Antonio Granell, Oussama Ahrazem
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Carotenoids are C40 isoprenoids with well-established roles in photosynthesis, pollination, photoprotection, and hormone biosynthesis. The enzymatic or ROS-induced cleavage of carotenoids generates a group of compounds named apocarotenoids, with an i
Externí odkaz:
https://doaj.org/article/1f205279802e479ea9094d1579807070