Results 21 to 30 of about 23,472 (208)

Sobre el status de Physalis ixocarpa Brot. ex Hormen [PDF]

open access: yes, 2007
On the status of Physalis ixocarpa Brot. ex HormenPalabras clave. Taxonomía vegetal, Solanaceae, Physalis.Key words.
Sanz Elorza, Manuel   +1 more
core   +3 more sources

Development of Species-Specific SCAR Markers, Based on a SCoT Analysis, to Authenticate Physalis (Solanaceae) Species

open access: yesFrontiers in Genetics, 2018
Physalis is an important genus in the Solanaceae family. It includes many species of significant medicinal value, edible value, and ornamental value. However, many Physalis species are easily confused because of their similar morphological traits, which ...
Shangguo Feng   +9 more
doaj   +1 more source

Main composition of Physalis (Physalis pubescens L.) fruit juice from Egypt [PDF]

open access: yes, 2010
Introduction. Physalis has been known for a long time in Egypt. Among unexploited tropical fruits, Physalis is a very promising fruit. Recently, the economic importance of Physalis has risen, due to its high acceptance for local consumption, achieving ...
El Sheikha, Aly   +3 more
core   +1 more source

Determination of fruit origin by using 28S rDNA fingerprinting of fungi communities by PCR-DGGE: an application to Physalis fruits from Egypt, Uganda and Colombia [PDF]

open access: yes, 2011
Introduction. Consumption of Physalis fruits is quite recent and the products are poorly known among consumers. This plant has been known for a long time as an ornamental in Europe, for at least 200 years.
El Sheikha, Aly, Montet, Didier
core   +1 more source

Conservation and use of genetic resources of underutilized crops in the Americas - A continental analysis [PDF]

open access: yes, 2014
Latin America is home to dramatically diverse agroecological regions which harbor a high concentration of underutilized plant species, whose genetic resources hold the potential to address challenges such as sustainable agricultural development, food ...
Galluzzi, Gea, López Noriega, Isabel
core   +3 more sources

Universal biological bar-code for determining the geographical origin of fruits by using PCR-DGGE [PDF]

open access: yes, 2010
The determination of geographical origin is a demand of the traceability system of import-export foodstuff. One hypothesis of tracing the source of a product is by analyzing in a global way the microbial communities of the food and links statistically ...
El Sheikha, Aly, Montet, Didier
core   +2 more sources

Effect of Physalis Peruviana Consumption on Blood Glucose in Overweight or Obese Young Adults

open access: yesIatreia
Introduction: Physalis peruviana, also known as aguaymanto, uchuva or golden berry, is a plant native to the Peruvian Andes which has been attributed the ability to reduce glycemia. Objectives: To evaluate the effect of Physalis peruviana consumption on
Ludeña-Meléndez, Victor   +8 more
doaj   +1 more source

MORPHO-BIOLOGICAL PROPERTIES AND BIOCHEMICAL COMPOSITION OF PHYSALIS (PHYSALIS PUBESCENS L.) FRUITS IN A TEMPERATE CLIMATE

open access: yesОвощи России, 2017
Physalis (Physalis L.) is grown worldwide.  P. pubescens L. is most widespread in Russia. The analysis of development of biochemical properties in fruits of P. pubescens L. in temperate climate was presented in the article.
M. I. Mamedov   +2 more
doaj   +1 more source

Physalis peruviana L. production in conditions of the Crimean southern sea shore

open access: yesОвощи России
Intensive climate changes entail the possibility of effective introduction of some tropical plants in the northern hemisphere. Introduction of Physalis peruviana, Indian selection, along the Crimean southern sea shore in 2022-2024 revealed the perennial ...
L. A. Logvinenko   +6 more
doaj   +1 more source

MORPHOLOGICAL AND REPRODUCTIVE FEATURES OF PHYSALIS spp. IN TEMPERATE CLIMATE

open access: yesОвощи России, 2018
Physalis commonly known as the husk tomato is an important vegetable crop in the diets of many nations. Their fruits are used in the making of chilli sauce, jams, candied fruits, pickles and dressing for popular dishes.
M. I. Mamedov, M. R. Engalychev
doaj   +1 more source

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