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Modulatory Effects of <i>Satureja montana</i> L. Essential Oil on Biofilm Formation and Virulence Factors of <i>Pseudomonas aeruginosa</i>. [PDF]

Pharmaceuticals (Basel)
Maravić-Vlahoviček G, Kindl M, Andričević K, Obranić S, Vladimir-Knežević S.   +4 more
europepmc   +1 more source

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The Growth of Summer Savory (Satureja hortensis) Affected by Fertilization and Plant Growth Regulators in Temperature Stress

Biocatalysis and Agricultural Biotechnology, 2022
Mohammad Reza Naderi, Babak Bahreininejad, Hamid Reza Javanmard   +2 more
exaly   +2 more sources

Influence of Drought Stress and Mycorrhizal (Funneliformis mosseae) Symbiosis on Growth Parameters, Chlorophyll Fluorescence, Antioxidant Activity, and Essential Oil Composition of Summer Savory (Satureja hortensis L.) Plants

Frontiers in Plant Science, 2023
IntroductionDrought stress unfavorably influences the growth and physiological traits of plants in the arid and semi-arid regions of the world. This study aimed to determine the effects of arbuscular mycorrhiza fungi (AMF; Funneliformis mosseae) inoculation on the physiological and biochemical responses of summer savory (Satureja hortensis L.) under ...
Sezai Ercisli, Mohammad Bagher Hassanpouraghdam, Jiri Mlcek   +2 more
exaly   +6 more sources

Fermented scalded flour with savory plants for the production of safer bread

2022
Many bakeries improve bread’s overall acceptability by including sugar in the main bread formula to bring a sweeter taste, resulting in higher product acceptance by most consumers. However, added sugar consumption is associated with undesirable health problems (1). The alternative way to increase the sweet taste of bread is using scalded flour (scald).
Bartkienė, Elena, Bartkevics, Vadims, Pugajeva, Iveta, Starkutė, Vytautė, Zavistanavičiūtė, Paulina, Lėlė, Vita, Zokaitytė, Eglė   +6 more
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Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

Journal of Food Science and Technology, 2015
The nutritional strategies to improve the quality of food products of animal origin are relatively new approach. In this work the solid state fermentation (SSF) and traditional submerged fermentation (TF) with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria was applied for treatment of Satureja montana L. plants (SMP).
Elena Bartkiene, Erika Mozuriene, Grazina Juodeikiene, Daiva Zadeike, Audrius Maruska, Mantas Stankevicius, Ona Ragazinskiene, Dalia Cizeikiene   +7 more
openaire   +1 more source

Development and characterization of a high protein Ready-to-Eat Plant - based Savory Protein Bar

International Journal of Drug Delivery Technology
In the current investigation, an attempt was made to formulate a high-protein ready-to-eat plant-based savory protein bar employing the new concept of Controlled Dual-Mode Structuring Technique (CDMST). The bar included different plant protein sources, like pea protein, soy protein, and chickpea flour, grains, natural binders, and savory components to ...
Balasubramani Kuppusamy, Karthikeyan Krishnamoorthi   +1 more
openaire   +1 more source

Plant Growth, Physiological, and Biochemical Responses of Medic Savory [Satureja macrantha (Makino) Kudô] to Bio-organic and Inorganic Fertilizers

2020
Nowadays, the use of bio-organic compounds has been increased due to adverse effects of chemical fertilizers in production of medicinal plants. The present study was conducted to evaluate the effects of soil amendments (bio-organic and inorganic fertilizers) on plant growth, physiological and biochemical properties of medic savory [Satureja macrantha ...
Bakhtiari, Mitra, Mozafari, Hamid, Karimzadeh Asl, Khalil, Sani, Behzad, Mirza, Mehdi   +4 more
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Wheat bread with lacto - fermented savory plants

2019
In this study the influence of savory plants (SPI) belonging to Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and coriandrum sativum, scalded flour (ScF), as well as sourdough fermented with Lactobacillus plantarum strain on the quality and safety characteristics of the wheat bread was investigated.
Bartkienė, Elena, Lėlė, Vita, Zavistanavičiūtė, Paulina, Starkutė, Vytautė, Zokaitytė, Eglė, Pugajeva, Iveta, Bartkevics, Vadims, Žadeikė, Daiva, Juodeikienė, Gražina   +8 more
openaire   +1 more source

Identification of polyphenols in samples of nine different plant species (lavender, immortelle, winter savory and 6 types of basil)

2023
Identification of polyphenols in samples of nine different plant species (lavender, immortelle, winter savory and 6 types of basil).
Bojanić, Krunoslav, Bujak, Maro, Roje, Marin, Topić Popović, Natalija, Šmuc, Tomislav   +4 more
openaire  

Physiological, Biochemical and Antioxidant Responses of Bakhtiari Savory (Satureja bachtiarica Bunge.) to Manure Application and Plant Density under dry farming Condition

2020
The use of agricultural practices such as plant density and environmental friendly fertilizers are effective in improving plant products. This study was conducted to determine the physiological and biochemical response of Bakhtiari savory (Satureja bachtiarica Bunge.) to cattle manure (30-ton ha-1) and plant density (high plant density, HPD: 80000 ...
Mirjalili, Ahmad, Lebaschi, Mohammad Hossien, Ardakani, Mohammad Reza, Heidari Sharifabad, Hossien, Mirza, Mehdi   +4 more
openaire   +1 more source