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11 ta ish

Ish: Developing a healthier chocolate spread: Using persimmons to reduce sugar content

  1. Polyphenols: food sources and bioavailability

    Claudine Manach, Augustin Scalbert, Christine Morand +2

    Sharh maqola20045 iqtibos
    ABI

  2. Persimmon (Diospyros kaki L.) leaves: A review on traditional uses, phytochemistry and pharmacological properties

    Chunyan Xie, Zhisheng Xie, Xinjun Xu +1

    Sharh maqola20153 iqtibos
    ABI

  3. Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon

    Marta Igual, M.L. Castelló, María Dolores Ortolá +1

    Maqola20072 iqtibos
    ABI

  4. Glycerol production and its applications as a raw material: A review

    H.W. Tan, A.R. Abdul Aziz, Mohamed Kheireddine Aroua

    Sharh maqola20132 iqtibos
    ABI

  5. Persimmon (Diospyros kaki L.) leaves accelerates skin tissue regeneration in excisional wound model: possible molecular mechanisms

    Talal Salem Al‐Qaisi, Ahmed Aj. Jabbar, Mohammed M. Hussein M. Raouf +7

    MaqolaWound Healing and TreatmentsJournal of Molecular Histology20251 iqtibos
    ABI

  6. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  7. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  8. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  9. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  10. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  11. Macro and microelements in persimmon fruits of Uzbekistan

    Ruziboy Normakhmatov, Khaitmurod Tilavov, Elnara Devletshayeva +1

    MaqolaPlant Physiology and Cultivation StudiesBIO Web of Conferences20241 iqtibos
    ABI