Results 11 to 20 of about 176,312 (288)
International Journal of Tropical Veterinary and Biomedical Research, 2019 Clove oil is distilled from clove flowers (Syzigium aromaticum) and characterized by physical properties and GC-MS. Distillation was carried out by steam distillation method for 8 hours. Analysis of clove oil was carried out by GC-MS method.
Cut Suraiya Wahyuni Utami +4 more
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Frontiers in Plant Science, 2021 Morphotypes of Brassica oleracea are the result of a dynamic interaction between genes that regulate the transition between vegetative and reproductive stages and those that regulate leaf morphology and plant architecture.
Tatiana Arias +3 more
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Proceedings of the Nutrition Society, 1969 The two main types of kale grown in Britain, marrowstem and thousandhead, both belong to the species Brassica oleracea L. Marrowstem is a thick-stemmed plant, 1–1·5 m tall, whereas thousandhead has a higher ratio of leaf to stem and is a shorter plant. Kale is sown in late spring
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Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life [PDF]
, 2018 Kale is a vegetable with high contents of health–promoting compounds although its consumption as a beverage is highly limited due to its bitter flavour. Nonetheless, the bitter flavour of Brassicas may be masked by sweetening.
Artés Calero, Francisco +4 more
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Different Shades of Kale—Approaches to Analyze Kale Variety Interrelations [PDF]
Genes, 2022 Brassica oleracea is a vegetable crop with an amazing morphological diversity. Among the various crops derived from B. oleracea, kale has been in the spotlight globally due to its various health-benefitting compounds and many different varieties. Knowledge of the existing genetic diversity is essential for the improved breeding of kale.
Christoph Hahn +2 more
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Journal of Food Protection, 2023 Campylobacter and pathogenic Escherichia coliillnesses have been attributed to the consumption of fresh produce. The leafy green, kale, is increasingly consumed raw. In comparison to other leafy greens, kale has a longer shelf-life.
Auja Bywater +4 more
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Total antioxidant activity and phenolic content in selected vegetables [PDF]
, 2004 This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied.
Chin, W. Foong +2 more
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Polish Journal of Food and Nutrition Sciences, 2022 Kale ( Brassica oleracea L. var. acephala DC) is a leafy green vegetable which belongs to the Brassicaceae family, one of the most commonly cultivated and consumed edible plants.
Katarzyna Papierska +4 more
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Tourism and Hospitality Management, 2019 Purpose– The purpose of this paper is to define Turkish tourism students’ stands regarding international community, i.e. international posture, which is a neglected area of research in terms of tourism and foreign language education curricula.
Hulisi Binbasioglu, Suleyman Nihat Sad
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Tarihi Geçmişi ve Savunma Yapısıyla Tokat Kalesi
Ortaçağ Araştırmaları Dergisi, 2023 Tokat Kalesi, Akdağların uzantısı olan sarp bir tepe üzerinde kurulmuştur. Konumu itibariyle merkezî bir noktada bulunan kale, Tokat şehrinin önemli simgelerinden biridir. Şehir yerleşimi kalenin doğu ve güney yamaçlarında konumlanmıştır.
Mesut Çıtak
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