Comparative assessment of antimicrobic activity of some perspective medicinal herbs

2018 ◽  
Keyword(s):  
Comparative Assessment ◽  
Medicinal Herbs ◽  
Antimicrobic Activity

Nutrient values and bioactivities of the extracts from three fern species in China: a comparative assessment

2015 ◽  
Vol 6 (9) ◽  
pp. 2918-2929 ◽  
Author(s):  
Guoyuan Qi ◽  
Liuqing Yang ◽  
Chunxia Xiao ◽  
Jing Shi ◽  
Yashi Mi ◽  
...  
Keyword(s):  
Comparative Assessment ◽  
Medicinal Herbs ◽  
Pteridium Aquilinum ◽  
Fern Species

Pteridium aquilinum, Osmunda cinnamomea Linn, and Athyrium multidentatum (Doll.) Ching are three fern species widely consumed as potherbs and traditional medicinal herbs in China.

scholarly journals COMPARATIVE ASSESSMENT OF ANTIMICROBIC ACTIVITY STOMATOLOGIC GELS (PILOT STUDY)

2014 ◽  
Vol 10 (1) ◽  
pp. 30-33 ◽  
Author(s):  
С. Токмакова ◽  
S. Tokmakova ◽  
Ю. Луницына ◽  
Y. Lunitsyna ◽  
Ю. Киященко ◽  
...  
Keyword(s):  
Pilot Study ◽  
Mucous Membrane ◽  
Antibacterial Properties ◽  
Modern Medicine ◽  
Comparative Assessment ◽  
Prevention And Treatment ◽  
Antimicrobic Activity ◽  
Synthetic Origin

<p>Prevention  and  treatment of diseases  parodontis and  a  mucous  membrane of  a  mouth  remains to  one  of actual  problems  of modern  medicine. Gels are one of the main medicinal  forms used in stomatologic practice. Today in the  market  their large  number  is presented. For the  purpose  of giving of antibacterial properties add  antibiotics and antiseptics both natural, and a synthetic origin. In article  the  assessment of antimicrobic  activity of gels most often applied in stomatology is given.</p>

An assessment of nrITS sequence for use in barcoding traditional Chinese medicinal herbs

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
H Guo ◽  
S Zhang ◽  
N Yang ◽  
R Yang ◽  
Q Sun ◽  
...  
Keyword(s):  
Medicinal Herbs ◽  
Chinese Medicinal Herbs ◽  
Nrits Sequence

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Mapping slope deposits depth by means of cluster analysis: a comparative assessment

2016 ◽  
Vol 39 ◽  
pp. 47-50
Author(s):  
Tiziano Venturini ◽  
Emanuele Trefolini ◽  
Edeardo Patelli ◽  
Matteo Broggi ◽  
Giacomo Tuliani ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Comparative Assessment ◽  
Slope Deposits
Sign in / Sign up

Export Citation Format

Share Document