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Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes.
- Published in:
- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2024, v. 19, n. 6, p. 95, doi. 10.22067/ifstrj.2023.82673.1262
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- Article
In vitro study of antioxidant and antibacterial activities of Lactobacillus probiotic spp.
- Published in:
- Folia Microbiologica, 2018, v. 63, n. 1, p. 31, doi. 10.1007/s12223-017-0531-x
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- Article
Polarity-based fractionation in proteomics: hydrophilic interaction vs reversed-phase liquid chromatography.
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- Biomedical Chromatography, 2016, v. 30, n. 7, p. 1036, doi. 10.1002/bmc.3647
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- Article
Introducing Alternaria tenuissima SBUp1, as an endophytic fungus of Ferula assa‐foetida from Iran, which is a rich source of rosmarinic acid.
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- Letters in Applied Microbiology, 2021, v. 73, n. 5, p. 569, doi. 10.1111/lam.13542
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- Article
Study on morphological diversity and parthenolide content of some feverfew (Tanacetum parthenium (L.) Schults-bip.) populations.
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- Iranian Journal of Medicinal & Aromatic Plants (IJMAPR), 2023, v. 39, n. 1, p. 1, doi. 10.22092/IJMAPR.2022.359111.3190
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- Article