Phenolics from L. straw: Characterization and insecticidal activity against (Hüfnagel).

The excessive production of food and agro-waste has become a significant problem for society, the economy, and the environment. To meet the growing demand for food free from harmful synthetic insecticides, a recent study has investigated the potential use of an ethanolic extract obtained from the straw of L., a byproduct of seed collection, as a bioinsecticide.

Impact of core stability exercises vs. interferential therapy on pelvic floor muscle strength in women with pelvic organ prolapse.

Objective: Pelvic organ prolapse (POP) is the descent of the pelvic organs into or through the vaginal walls. Females who have prolapse have symptoms that interfere with their daily lives, sexual function, and exercise. POP can have a negative effect on one's sexuality and body image.

Physical and chemical properties of nabak (Zizyphus spina-christi) seed kernel and sweet pepper (Capsicum annuum L.) seed oils.

Background: Nabak seed kernels and sweet pepper seeds, which are separated from the fruits and discarded as waste after processing or consumption, contain high levels of oils (30.19% and 19.57%, respectively).

Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil.

The chemical and thermal characteristics of goldenberry pomace oil (GPO) and goldenberry seed oil (GSO) were investigated. GPO and GSO contained high levels of unsaturated fatty acids (90.1% and 85.

Impact of adding goldenberry ( L.) on some quality characteristics and bio-functional properties of pasteurized carrot ( L.) nectar.

Goldenberry juice was added in ratios of 0% (T1), 20% (T2), 30% (T3), 40% (T4) and 50% (T5) to carrot juice. Then the blends were mixed with sucrose solution (1:1), and pasteurized at 98 °C for 2 min. The produced carrot-goldenberry nectars were analyzed for physicochemical, sensory and microbial characteristics, in comparison to the carrot nectar, during 28 days of a cold storage at 4 °C.