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5篇 您的检索式:作者名="Othmane Merah"
    题名 作者 年代 出处 被引量
1Genetic analysis of phytosterol content in sunflower seeds显示文摘OTHMANE Merah NICOLAS Langlade MARION Alignan etal 2012Theoretical and Applied Genetics2012,125,8:1
2Effect of drought on leaf gas exchange, carbon isotope discrimination, transpiration efficiency and productivity in field grown durum wheat genotypes显示文摘Philippe Monneveux Djamila Rekika Edmundo Acevedo Othmane Merah 2005Plant Science2005,,4:1
3Effects of genotype and sowing date on phytostanol–phytosterol content and agronomic traits in wheat under organic agriculture显示文摘Marion Alignan Jane Roche Andrée Bouniols Muriel Cerny Zephirin Mouloungui Othmane Merah 2009Food Chemistry2009,,2:1
4Morphology,composition,production,processing and applications of Chlorella vulgaris:A review显示文摘Carl Safi Bachar Zebib Othmane Merah 2014Renewable and Sustainable Energy Reviews2014,,35:1
5Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation显示文摘To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch(near Toulouse,southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages(two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages(2–12 DAF), but decreased after this date. After this stage,petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.Quang-Hung Nguyen Thierry Talou Mureil Cerny Philippe Evon Othmane Merah 2015The Crop Journal2015,3,4:0
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