Background & Aim: Smirnova iranica Sabeti is one of the valuable and adapted shrub species native to the sandy fields of Central Iran and of Fabaceae family that in terms of the production of forage and soil conservation and creating a beautiful landscape and medicinal value is critically important. No study has been conducted on this plant essence in Iran, so far.  Experimental: In t...

The phytotoxic potential of plants and the effect their active components on another plant species is being explored as a alternative to synthetic herbicides for weed control. In current study, we investigated leaves Dregea volubilis (L.f.) Benth. ex Hook.f. against four test [timothy (Phleum pratense L.), barnyard grass (Echinochloa crus-galli (L.) P. Beauv), lettuce (Lactuca sativa alfalfa (M...

Traditional winemaking in amphora-like clay vessels is one of the oldest known methods wine production. Currently, some producers have readopted traditional to generate unique attributes that differentiate their products raising regional typicity. The aim this research was study dynamic alcoholic fermentation and volatile composition ‘Carignan’ wines fermented into Pañul’s comparing them with v...

In this study, we identify 11 mouse pup volatiles putatively involved in maternal care induction adult females. For purpose, have adapted the dynamic headspace methodology to extract volatolome of whole alive animals. Untargeted metabolomic was used compare neonatal (4–6 days) with elder pups until age weaning (21–23 days old). Pup analyzed by gas chromatography (GC) coupled single quadrupole m...

Vitex doniana (West African plum or black plum) is a plant with varying phytoconstituents and biological activities across different countries. In this study, essential oils extracted from the leaves fruits of cultivated in Ghana were investigated for their antimicrobial antioxidant activities. The actions determined using hydrogen peroxide (H2O2), phosphomolybdenum, thiobarbituric acid reactiv...

In the present study, we compared color, flavor, and sensory attributes of wines prepared from undegraded (GW1), physically (GW2) biologically (GW3) degraded goji residue. Change in wine color showed a similar trend during aging period; gradually became darker, with an increasing red yellow hue. The obtained using biological method was more clarified, transparent, lustrous after 30 days aging. ...