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Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

References 1. Georgescu M, Dobrea M, Georgescu D. Microbial Population Dynamics in Presence of Lactococcal Bacteriophage During Ripening of Traditional Raw Milk Romanian, Agriculture and Agricultural Science Procedia, ELSEVIER, Volume 6, Pages 324-331, 2015. 2. Georgescu M, Savu C, Neagu I, Georgescu D. Coliform bacteria contamination profiling of raw milk cheeses using statistical assessment of type-linked correlations. AgroLife Scientific Journal - Volume 3, Number 2, 2014. Pag. 39-44, ISSN 2285-5718. 3. Nicolaescu M, Savu C. Assessment of

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The genus Portulaca as a suitable model to study the mechanisms of plant tolerance to drought and salinity

-283. 37. Ren S, Weeda S, Akande O, Guo Y, Rutto L, Mebrahtu T. Drought tolerance and AFLP-based genetic diversity in purslane ( Portulaca oleracea L.). J Biotech Res 2011; 3: 51-61. 38. Liu L, Howe P, Zhou YF, Hocart C, Zhang R. Fatty acid profiles of leaves of nine edible wild plants: an Australian study. J Food Lipids 2002; 9: 65-71. 39. Zheng ZH, Dong ZH, Yu J. Modern study of traditional Chinese medicine, Xue Yuan Press, Beijing University of Traditional Chinese Medicine, Beijing, 1997. 40. Simpoulos AP. Omega-3 fatty acids in health and disease

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