Results 21 to 30 of about 113,124 (247)
The Indian Journal of Agricultural Sciences, 2016 An experiment was conducted to evaluate the growth promotion in isabgol (Plantago ovata Forsk.) with native rhizobacteria strains (ISB-2, ISB-5, ISB-8, ISB-9, ISB-10, ISB-125, ISB-15 and ISB-28) isolated from the rhizospheric soils collected from ...
BRIJESH K MISHRA +5 more
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Data in Brief, 2022 Piper nigrum and Piper longum are the most popular and economically essential spice crops globally valued for their aromatic alkaloids, especially Piperine. However, Piperine synthesis pathway mechanisms are not yet well known.
Johnson K. George +7 more
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Potential application of herbs and spices and their effects in functional dairy products
Heliyon, 2019 Herbs and spices come from different parts of the plant are used to impart an aroma and taste to food. Several herbs have therapeutic properties such as antioxidative, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities ...
S. El‐Sayed, A. Youssef
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The Indian Journal of Agricultural Sciences, 2016 Cumin (Cuminum cyminum L.) is an important spice commodity cultivated under large areas in arid and semiarid India. It has attained a valuable importance due to its immense aromatic, culinary and medicinal values.
P N DUBEY +6 more
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Elicitors induced changes in essential oil constituents of turmeric (Curcuma longa L.) rhizome
Journal of Horticultural Sciences, 2022 An experiment was conducted at IISR, Kozhikode to study the effect of foliar application of chemical elicitors, namely, chitosan (100, 200 and 500 ppm), phenylalanine (0.1, 1 and 10 mM) and salicylic acid (0.01, 0.1 and 1 mM) on volatile constituents of
Sivaranjani Rajagopal +1 more
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Antioxidant Activity of Spices and Their Impact on Human Health: A Review
Antioxidants, 2017 Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color.
A. Yashin +3 more
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Nigella (Nigella sativa): a high value seed spice with immense medicinal potential
The Indian Journal of Agricultural Sciences, 2016 Nigella sativa L., a common herbaceous seed spice of India and Middle East, was identified by many researchers to have a spectrum of pharmacological and nutraceutical potentials.
P N DUBEY +4 more
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Antibacterial and Antifungal Activities of Spices
International Journal of Molecular Sciences, 2017 Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the ...
Qing Liu +5 more
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Clinical Phytoscience, 2021 Background The spices, cinnamon and turmeric have both culinary and pharmaceutical applications. Earlier studies proved their effect on reducing the symptoms associated with type 2 diabetes, a major lifestyle disease affecting millions world over. In our
R. Sivaranjani +2 more
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Image Analysis as a Tool for Estimation of Red Peppers’ Color
Food ScienTech Journal, 2022 Red pepper is an excellent source of natural red color. The estimation of color is of great importance, as it is being used for grading red peppers to suit various applications in the food industry.
Ramesh Babu Natarajan, Ranjith Arimboor
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