Zobrazeno 1 - 10
of 18
pro vyhledávání: '"peyman ebrahimi"'
Publikováno v:
پژوهشنامه اصلاح گیاهان زراعی, Vol 15, Iss 47, Pp 65-75 (2023)
Extended Abstract Introduction and Objective: Durum wheat (Triticum turgidum subsp. durum) also called macaroni wheat is a tetraploid species of wheat that has been improved during consecutive selection processes in Emmer wheat. Hence, it seems that
Externí odkaz:
https://doaj.org/article/078eaf93225246348e2a4f803c82d64e
Publikováno v:
مجله بیوتکنولوژی کشاورزی, Vol 13, Iss 3, Pp 43-68 (2021)
Objective Durum wheat (Triticum turgidum) with an average annual production of 40 million tons, is the tenth most important and common crop grown worldwide. The aim of this study was to analysis the genetic diversity and population structure of durum
Externí odkaz:
https://doaj.org/article/d75ab89bf3514bee873cd2a5eeb8acef
Publikováno v:
Plants, Vol 12, Iss 7, p 1533 (2023)
Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and an
Externí odkaz:
https://doaj.org/article/8add3b75597e46f6b4bac0d8a9aae011
Autor:
Bahar Amirkavei Najafabadi, Nasrin Qavami, Mohammad Ali Ebrahimi, Peyman Ebrahimi, Nasim Zarinpanjeh
Publikováno v:
Journal of Medicinal Plants, Vol 19, Iss 76, Pp 99-109 (2020)
Background: Taxol (Paclitaxel) has been highly recommended to control and treat a wide range of cancers. Taxus baccata L. is primary and natural origin of Taxol. Objective: Due to severe restriction and prohibition of cutting T. baccata, the alternat
Externí odkaz:
https://doaj.org/article/36d67618590e45d1815514c906bad432
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 410 (2023)
Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This p
Externí odkaz:
https://doaj.org/article/e489241d087d419fb3463bd1d4e56f59
Publikováno v:
Molecules, Vol 27, Iss 22, p 8110 (2022)
To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted ex
Externí odkaz:
https://doaj.org/article/d8c35c458e6d4620b894af841ec4b692
Autor:
Peyman Ebrahimi, Anna Lante
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 1923 (2022)
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adver
Externí odkaz:
https://doaj.org/article/80b72869e3af4bae9add4799552e4f91
Publikováno v:
Antioxidants
Volume 12
Issue 2
Pages: 410
Volume 12
Issue 2
Pages: 410
Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::688d7ef1fb38e70edaf1c0b793a2826d
Publikováno v:
Journal of Food Measurement and Characterization. 14:3389-3396
In this project, we performed an electrochemical investigation using a reduced graphene (rG) decorated CdO nanocomposite/1-methyl-3-octylimidazolium tetrafluoroborate ionic liquid (MOITF) carbon paste electrode (rG-CdO/MOITF/CPE) for determination of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb929ec7203611a6b47b89a960b2adba
https://doi.org/10.1007/s11694-020-00585-z
https://doi.org/10.1007/s11694-020-00585-z
