نتایج جستجو برای: mustard sinapis arvensis

تعداد نتایج: 8159  

A. Sharifan M. Bamani Moghaddam M. Mizani M. Yousefi S. Rasouli

ABSTRACT: Mustard is a natural multi-functional additive with strong hot flavor. In this research, powdered yellow mustard (Sinapis alba) was heated by 21 different thermal processes, statistically designed by Response Surface Methodology to evaluate the effects of combinations of heating media (hot air, hot water and steam) and heating time (0-20 min) on residual myrosinase activity, the minim...

Journal: :علوم گیاهان زراعی ایران 0
سیروان بابایی دانشجوی دکتری پردیس کشاورزی و منابع طبیعی دانشگاه تهران حسن علیزاده استاد پردیس کشاورزی و منابع طبیعی دانشگاه تهران ایرج نصرتی دانشجوی دکتری پردیس کشاورزی و منابع طبیعی دانشگاه تهران مرجان دیانت دانشجوی سابق دکتری پردیس کشاورزی و منابع طبیعی دانشگاه تهران زهرا فرخی دانشجوی کارشناسی ارشد پردیس کشاورزی و منابع طبیعی دانشگاه تهران

allelopathy is one of the valuable tools in weed management that recently is considered in sustainable agriculture and reduces herbicide rate challenges. in order to study the allelopathic effects of rye (secale cereal l.) on six weed spices seeds including milk thistle (silybum marianum l.) gaertn, wimmer ryegrass (lolium rigidum gaudin), lesser canarygrass (phalaris minor retz.), charlock mus...

Journal: :Nucleic acids research 1998
M Kestermann S Neukirchen K Kloppstech G Link

Plant chloroplasts contain transcription factors that functionally resemble bacterial sigma factors. We have cloned the full-length cDNA from mustard (Sinapis alba) for a 53 kDa derived polypeptide that contains similarity to regions 1.2-4.2 of sigma70-type factors. The amino acid sequence at the N-terminus has characteristics of a chloroplast transit peptide. An in vitro synthesized polypeptid...

Journal: :journal of food biosciences and technology 0
m. mizani associate professor of the department of food science and technology, science and research branch, islamic azad university, tehran, iran. m. yousefi instructor of the department of food science and technology, science and research branch, islamic azad university, tehran, iran. s. rasouli associate professor of the departement of nanomaterials and nanocoatings, institute for color science and technology (icst), tehran, iran. a. sharifan assistant professor of the department of food science and technology, science and research branch, islamic azad university, tehran, iran. m. bamani moghaddam associate professor of the department of statistics, faculty of mathematical sciences and computer, allameh tabatabai university, tehran, iran.

abstract: mustard is a natural multi-functional additive with strong hot flavor. in this research, powdered yellow mustard (sinapis alba) was heated by 21 different thermal processes, statistically designed by response surface methodology to evaluate the effects of combinations of heating media (hot air, hot water and steam) and heating time (0-20 min) on residual myrosinase activity, the minim...

Journal: :حفاظت گیاهان 0
فاطمه عبداللهی حمیدرضا محمددوست چمن آباد

introduction: weeds causing 15 % or more damage to crops, annually. the amount of these damages depends upon different factors such as cultivar type and weeds species. wild mustard is a cosmopolitan and most serious broad leaf weed in wheat fields which has widespread through world including iran. rapid emergence of wild mustard under cold condition and fast growth early in the spring are reaso...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید