نتایج جستجو برای: Black zira

تعداد نتایج: 141853  

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
sana rabiei hedayat hosseini masoud rezaei

the inhibition of pathogens growth as well as the shelf-life extension of seafood as a perishable product using safe methods is one of the most important issues that have been attracted fisheries and food science researcher’s attention. the purpose of this study was to evaluate the inhibitory effect of bunium persicum essential oil (eo) on inoculated listeria monocytogenes growth in simulated b...

M Faravani

The present study was conducted at Khorassan Agricultural Research Center in order to determine the amount of seeds in nursery and the best transplanting date for black zira (Bunium persicum) bulbs from nursery to field and to find out the best cultivation pattern in the field. Treatments consisted of six seed rates (20, 60, 100, 180 and 220 kg/ha) which were sown on November 1996. Results reve...

M Faravani

The present study was conducted at Khorassan Agricultural Research Center in order to determine the amount of seeds in nursery and the best transplanting date for black zira (Bunium persicum) bulbs from nursery to field and to find out the best cultivation pattern in the field. Treatments consisted of six seed rates (20, 60, 100, 180 and 220 kg/ha) which were sown on November 1996. Results reve...

Journal: :journal of agricultural science and technology 2012
s. mazidi k. rezaei m. t. golmakani a. sharifan sh. rezazadeh

microwave-assisted hydrodistillation (mahd) at three levels of microwave power (180, 360, and 540 w) and the traditional hydrodistillation (hd) were applied to obtain essential oils from bunium persicum boiss. (black zira). mahd at 540 w started much earlier than that of hd (4 min vs. 38 min, respectively). by the time the extraction of essential oils started with hd, almost 50% of the total es...

Journal: :iranian journal of veterinary research 2014
z. noori s. khanzadi a. jamshidi h. a. seifi

listeriosis is acknowledged as a major foodborne disease throughout the world caused by listeria monocytogenes. different factors can affect the growth of food borne microbial pathogens. the aim of this study was to investigate the combined effects of different concentrations of bunium persicum essential oil (eo) (0%, 0.08%, 0.16%, 0.24%), three incubation temperatures (35ºc, 25ºc, 4ºc), three ...

Journal: :veterinary research forum 2014
abdollah jamshidi saeid khanzadi majid azizi mohammad azizzadeh mohammad hashemi

black zira (bunium persicum) is a medicinal plant and spice, naturally grows in iran. the aim of this study was to investigate the combined effects of different concentrations of bunium persicum essential oil (eo; including 0, 0.08, 0.16 and 0.24%), three incubation temperatures (15, 25 and 35˚c), three levels of ph (5, 6 and 7 adjusted by hydrochloric acid), and three inoculum size (102, 103 a...

2014
Abdollah Jamshidi Saeid Khanzadi Majid Azizi Mohammad Azizzadeh Mohammad Hashemi

Black zira (Bunium persicum) is a medicinal plant and spice, naturally grows in Iran. The aim of this study was to investigate the combined effects of different concentrations of Bunium persicum essential oil (EO; including 0, 0.08, 0.16 and 0.24%), three incubation temperatures (15, 25 and 35˚C), three levels of pH (5, 6 and 7 adjusted by hydrochloric acid), and three inoculum size (10(2), 10(...

Journal: Evidence Based Care 2017

Candidiasis is the second most common vaginal infection. Given the frequent recurrence of the disease, many women tend to use herbal remedies. Thus, the present study aimed to review the association between vaginal candidiasis and herbal medicines in Iran. In this review, we retrieved articles published from 2001 to 2016. Then, the results were expressed both quantitatively and qualitatively. I...

Black zira (Bunium persicum) is a medicinal plant and spice, naturally grows in Iran. The aim of this study was to investigate the combined effects of different concentrations of Bunium persicum essential oil (EO; including 0, 0.08, 0.16 and 0.24%), three incubation temperatures (15, 25 and 35˚C), three levels of pH (5, 6 and 7 adjusted by hydrochloric acid), and three inoculu...

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