Results 71 to 80 of about 23,782 (205)
Comprehensive evaluation of coriander (Coriandrum sativum) varieties under different organic modules
The Indian Journal of Agricultural Sciences, 2016 An experiment was conducted for the evaluation of coriander (Coriandrum sativum L.) varieties under different organic modules for sustainable production during rabi season of 2009-10 to 2012-13 (four years) at ICAR- National Research Center on Seed ...
G LAL, RAVINDRA SINGH
doaj +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 91-99, January 2026.ABSTRACT Antioxidants in foods delay or prevent the oxidation of the food. Previously, synthetic antioxidants were commonly used in food formulations, but, due to safety concerns, interest in natural antioxidants has intensified. A novel microwave‐assisted drying extraction process was adopted to dry mint and coriander leaves.
Zarnab Asif +3 more
wiley +1 more source
Scientific Reports, 2022 Aging has become a concern for many people, especially women. Given that high-quality anti-aging products are of high cost; it has imperative to search for other economical sources.
Mohamed A. Salem +7 more
doaj +1 more source
Comparative study of total phenolic content and radical scavenging activity of conventionally and organically grown herbs [PDF]
, 2010 The aim of the present study was to measure the relative phenolic content in commonly available conventionally and organically grown herbs and to evaluate their antioxidant capacity.
Ivanova, Daniela +3 more
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Food Safety and Health, Volume 4, Issue 1, Page 125-137, January 2026.In the Qatari cuisine, seafood showed significantly elevated mercury concentrations, whereas arsenic was more evenly distributed across the different foods. Although arsenic exposure was low (HQ < 0.2), mercury posed a high risk (HQ 7.9–9.3; HI > 8), highlighting seafood as the dominant dietary source of heavy metal exposure. ABSTRACT Heavy metals have
Dalal AlAnsari +5 more
wiley +1 more source
NITROGEN FERTILIZATION VERSUS THE YIELD AND QUALITY OF CORIANDER FRUIT (Coriandrum sativum L.)
Acta Scientiarum Polonorum: Hortorum Cultus, 2015 Coriander is a herbal plant, whose fruit has medicinal and aromatic use. The field research described herein was conducted in 2006–2008, where a controlled, onefactor experiment was set up in a random block design with four replications.
Władysław Szempliński, Justyna Nowak
doaj
Pengelompokan Kultivar Ketumbar Berdasar Sifat Morfologi [PDF]
, 2004 Coriander (Coriandrum sativum L.) is an annual crop, limitedly cultivated in the high land areas. Based on the fruit shape the plant could be groped into three types: globularsmall, globular-big, and ovoid.
Hadipoentyanti, E. (Endang) +1 more
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Optimization of thermopressing conditions for the production of binderless boards from a coriander twin-screw extrusion cake [PDF]
, 2017 A deoiled press cake resulting from twin-screw extrusion of coriander fruits was used as a raw material for the production of self-bonded boards. The operating parameters for thermopressing were varied and include the applied pressure (19.6–39.2 MPa ...
European Food Safety Authority (EFSA) +25 more
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Food Science &Nutrition, Volume 14, Issue 1, January 2026.This study provides the first comprehensive phytochemical characterization of Georgian Prunus cerasifera (tkemali) fruits and compares the effects of traditional high‐heat processing with innovative low‐temperature methods on bioactive compound retention.
Jeiran Putkaradze +4 more
wiley +1 more source
Uji Kandungan Gizi Dan Organoleptik Keripik Kulit Melinjo Berdasarkan Variasi Bumbu Dan Lama Perendaman [PDF]
, 2008 Analysis of Organoleptic and Nutrient Content in Rind Flaky of Melinjo. The aim of this research was to find out the best combination of condiment and lengthy soaking time to produce nutritious rind flaky of melinjo and preferred by consumer.
Idayati, E. (Eny)
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