Unveiling the antioxidant capacity of fermented foods and food microorganisms: a focus on cyanobacteria
Taufiq Nawaz(South Dakota State University), Ruanbao Zhou(South Dakota State University), Ke Liu(University of Tasmania), Liping Gu(Shanghai Jiao Tong University), Shah Fahad(Huazhong Agricultural University), Matthew Tom Harrison(University of Tasmania), Shah Hassan(The University of Agriculture, Peshawar), Shah Saud(Linyi University)
Cited by 30
Related Papers
Phytohormones enhanced drought tolerance in plants: a coping strategy
|Environmental Science and Pollution Research|2018|505
Securing a sustainable future: the climate change threat to agriculture, food security, and sustainable development goals
|Journal of Umm Al-Qura University for Applied Sciences|2024|251
Osmoregulation and antioxidant production in maize under combined cadmium and arsenic stress
|Environmental Science and Pollution Research|2016|192
Heavy metals immobilization and improvement in maize (Zea mays L.) growth amended with biochar and compost
|Scientific Reports|2021|185
Beneficial elements: New Players in improving nutrient use efficiency and abiotic stress tolerance
|Plant Growth Regulation|2022|171