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Water Hyacinth, an Invasive Species in Africa: A Literature Review
Published 2023Get full text
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682
Luteolin: exploring its therapeutic potential and molecular mechanisms in pulmonary diseases
Published 2025-02-01“…These challenges can be addressed by modifying the chemical structure and enhancing pharmaceutical formulations. …”
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683
MONITORING OF CALCIUM CONTENT OF RAW COW MILK
Published 2019-04-01“…Milk is a natural food product that is unique in its nutritive value and signifcance for human organism. …”
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684
Spatio-temporal changes of water quality variables in a highly disturbed river
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Effects of Land Uses on Soil Quality Indicators: The Case of Geshy Subcatchment, Gojeb River Catchment, Ethiopia
Published 2019-01-01“…Soil degradation, which involves physical, chemical, and biological degradation, is the key component of land degradation. …”
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Atmospheric Deposition: Sampling Procedures, Analytical Methods, and Main Recent Findings from the Scientific Literature
Published 2014-01-01“…The atmosphere is a carrier on which some natural and anthropogenic organic and inorganic chemicals are transported, and the wet and dry deposition events are the most important processes that remove those chemicals, depositing it on soil and water. …”
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Cytotoxic Constituents from the Rhizomes of Curcuma zedoaria
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Pumpkin and watermelon production constraints and management practices in Uganda
Published 2022-06-01Get full text
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Microbial community differentiation in vent chimneys of the Lost City Hydrothermal Field reflects habitat heterogeneity
Published 2025-01-01“…Metagenomic and mineralogical data collected during a recent expedition to Lost City were analyzed to delineate associations between microbial populations and physical, chemical and biological characteristics of the chimneys. …”
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696
Prospects of molecular genetic approaches in controlling technological properties of wheat grain in the context of the "grain – flour – bread" chain
Published 2016-09-01“…Currently, along with the growth of grain production, the traditional range of staples is crowded out, the quality of most popular bread varieties deteriorates, and dozens of different substances of biological and chemical origin are used as bread improvers. …”
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