Results 11 to 20 of about 113,124 (247)
Wild Plants Used as Herbs and Spices in Italy: An Ethnobotanical Review
Plants, 2021 Wild edible plants are an essential component of people’s diets in the Mediterranean basin. In Italy, ethnobotanical surveys have received increasing attention in the past two centuries, with some of these studies focusing on wild edible plants.
R. Motti
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Health risk assessment of heavy metals in selected Ethiopian spices
Heliyon, 2021 A total of 144 spice samples (ajwain, black cumin, coriander and fenugreek) were collected from three districts. For the determination of heavy metals (Cd, Cr, Cu, Pb and Zn) concentrations and human health risks, the spice samples were digested in a ...
Molla Tefera, Almaz Teklewold
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The Indian Journal of Agricultural Sciences, 2022 To ascertain the pollinator community of ajwain (Trachyspermum ammi L.) and the potential pollinators for quality seed production, a field experiment was conducted at ICAR-National Research Centre on Seed Spices, Ajmer, Rajasthan for two years.
N K MEENA, K KANT, R S MEENA, R D MEENA
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Journal of Horticultural Sciences, 2023 Eight varieties of fennel (Foeniculum vulgare Mill.) were evaluated under field trial for their stability of yield, yield attributes and essential oil content under the organic production system in six consecutive years from 2016 to 2021.
shiv Lal +6 more
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Morpho-agronomic characteristics of valerian (Valeriana officinalis L.) derived from in-vitro culture [PDF]
E3S Web of Conferences, 2021 Valeriana officinalis belongs to the Valerianaceae family, is a well-known herb and medicinal plant. Plant roots are commonly used as medicine by the pharmaceutical industry. Observation on morpho-agronomic characteristics of valerian propagated in vitro
Syahid Siti Fatimah +2 more
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, 2015 This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant ...
F. Shahidi, P. Ambigaipalan
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Health Benefits of Culinary Herbs and Spices.
Journal of AOAC International, 2019 Spices and herbs have been in use for centuries both for culinary and medicinal purposes. Spices not only enhance the flavor, aroma, and color of food and beverages, but they can also protect from acute and chronic diseases.
T. Jiang
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Spices and Seasoning Mixes in European Union—Innovations and Ensuring Safety
Foods, 2021 Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry.
M. Śmiechowska +2 more
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BMC Plant Biology, 2021 Background Bacterial wilt is the most devastating disease in ginger caused by Ralstonia solanacearum. Even though ginger (Zingiber officinale) and mango ginger (Curcuma amada) are from the same family Zingiberaceae, the latter is resistant to R ...
Mohandas Snigdha, Duraisamy Prasath
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, 2020 This review presents the application of spectroscopic methods combined with chemometric techniques for the detection of adulterant in herbs and spices.
Kamila Kucharska-Ambrożej +1 more
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