https://aslopubs.onlinelibrary.wiley.com/doi/pdf/10.4319/lo.1961.6.1.0099

Marine Algae of the Eastern Tropical and Subtropical Coasts of the Americas

The seed constitutes the main vector of plant propagation and it is a critical development stage with many specificities. Seed longevity is a major challenge for the conservation of plant biodiversity and for crop success. Seeds possess a wide range of systems (protection, detoxification, repair) allowing them to survive in the dry state and to preserve a high germination ability. Therefore, the seed system provides an appropriate model to study longevity and aging.

Iconography : Seed longevity: Survival and maintenance of high germination ability of dry seeds

Evaluation of proline functions in saline conditions.

Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review.

Effects, tolerance mechanisms and management of salt stress in grain legumes.

Improvement of Pisum sativum salt stress tolerance by bio-priming their seeds using Typha angustifolia leaves aqueous extract

Bioactive compounds isolated from Petroselinum crispum L. leaves using bioguided fractionation

Phytotoxic activity and chemical composition of Cassia absus seeds and aerial parts.

The present study was conducted to study some biochemical characteristics of Tunisian Nigella sativa at different developmental stages of plant growth (vegetative, flowering and fruiting st...

/pdf/biochemical-composition-of-tunisian-nigella-sativa-l-at-4och9bsq02.pdf

Biochemical composition of Tunisian Nigella sativa L. at different growth stages and assessment of the phytotoxic potential of its organic fractions

/pdf/improving-salt-tolerance-in-pepper-by-bio-priming-with-3owxchy9dj.pdf

Nadia Ghezal

Papers

Improvement of Pisum sativum salt stress tolerance by bio-priming their seeds using Typha angustifolia leaves aqueous extract

Bioactive compounds isolated from Petroselinum crispum L. leaves using bioguided fractionation

Phytotoxic activity and chemical composition of Cassia absus seeds and aerial parts.

Biochemical composition of Tunisian Nigella sativa L. at different growth stages and assessment of the phytotoxic potential of its organic fractions

Improving salt tolerance in pepper by bio-priming with Padina pavonica and Jania rubens aqueous extracts