Results 121 to 130 of about 297 (147)
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Bactris gasipaes Kunth Arecaceae

Ethnobotany of Mountain Regions, 2020
Narel Y Paniagua-Zambrana   +1 more
exaly   +2 more sources

Anatomical and histochemical aspects of the peach palm (Bactris gasipaes Kunth) seed

open access: yesJournal of Seed Science, 2013
Bactris gasipaes Kunth (peach palm) is a palm tree (Arecaceae) widely used by Amazon people, whose seeds have dormancy of unknown cause, which result in difficulties on producing uniform seedlings. This study aimed at identifying anatomical and histochemical aspects of peach palm seeds that may have influence on germination.
Sidney Alberto do Nascimento Ferreira   +2 more
exaly   +5 more sources

Valorization of Peach Palm (Bactris gasipaes Kunth) Waste: Production of Antioxidant Xylooligosaccharides

Waste and Biomass Valorization, 2021
In Brazil, the production and consumption of palm heart, especially from the Bactris gasipaes Kunth, generates a large number of lignocellulosic by-products. This study reports the obtainment of xylooligosaccharides (XOS) from xylans extracted from these residues.
Tatiane Francielli Vieira   +8 more
openaire   +1 more source

Study of senescence in old cultures of the Bactris gasipaes Kunth in vitro

Plant Cell, Tissue and Organ Culture (PCTOC), 2014
The in vitro propagation is a technique that is used for the large-scale generation of stable genotypes that are free of disease. Satisfactory propagation has been obtained using Bactris gasipaes Kunth through the direct in vitro regeneration of adventitious buds and somatic embryos, which is likely because of the pluri—and totipotency of the ...
Graner, Erika Mendes   +4 more
openaire   +1 more source

Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas

International Journal of Food Science & Technology, 2006
SummaryPejibaye flour (Bactris gasipaes Kunth, also known as peach palm) produced in Nova California and Extrema in Rondonia, Brazil, was tested for farinographic characteristics. It was also studied for its possible use in producing food pastas, using a mixture containing 15% pejibaye flour (PF) and 85% wheat flour (WF).
Oliveira, Maria K.S. de   +4 more
openaire   +2 more sources

PUPUNHA (BACTRIS GASIPAES KUNTH): UMA REVISÃO

2021
Kamila de Cássia Spacki   +5 more
openaire   +1 more source

STOMATAL FREQUENCY AND SIZE IN LEAVES OF PEJIBAYE (BACTRIS GASIPAES KUNTH)

Acta Horticulturae, 2000
M.L.S. Tucci   +3 more
openaire   +1 more source

Peach Palm (Bactris gasipaes Kunth.): Ancestral Tropical Staple with Future Potential

Plants, 2022
Nancy Gonzalez-Jaramillo   +2 more
exaly  

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