Potential Toxic Elements Accumulation in Several Food Species Grown in Urban and Rural Gardens Subjected to Different Conditions

Trace and Toxic Elements Accumulation in Food Chain Representatives at Livingston Island (Antarctica)

Germination pattern of naturally grown Lathyrus and Vicia species to different methods and seedbeds

In many forage legumes, hard seed coat is the main problem impeding thegermination by preventing water and gases transport in seed. We evaluated theeffects of mechanical scarification, chilling, different seedbeds (peat and sand) andtheir combination on the germination ratio and time of 9 naturally grown legumespecies belonging Lathyrus and Vicia genus. Control seeds showed very lowgermination ...

Assessment Iron Application to Improve Agro-Morphological Traits and Bio-Fortification of Grain Wheat Grown in Different Nitrogen Conditions

Bio-fortification of food crops is a cost-effective and sustainable agricultural strategy to decrease malnutrition arising from micronutrients deficiencies. Accordingly, the pot experiments have been conducted to investigate the effectiveness of various foliar-applied iron (Fe) fertilizers in increasing agro-morphological traits and grain micronutrients concentrations of bread wheat plants unde...

Protein accumulation in early chick embryos grown under different conditions of explantation.

T H E recent development of techniques originally devised by Waddington (1932) for the maintenance of the explanted chick embryo (Spratt, 1947; New, 1955; Wolff & Simon, 1955) has opened the possibility of determining quantitatively some parameters of the developmental processes occurring in embryonic tissues under these conditions. As a result of such measurements, protein accumulation in expl...

Irradiation’ and its Potential to Food Preservation

In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...