Tamarindus indica: Phytochemical Constituents, Bioactive Compounds and Traditional and Medicinal Uses-Reference-Cited by-同舟云学术

Tamarindus indica: Phytochemical Constituents, Bioactive Compounds and Traditional and Medicinal Uses

Published:2019 Issue: Volume: Page:229-238
ISSN:
Container-title:Wild Fruits: Composition, Nutritional Value and Products
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Author:

Abdelrahman Ghada Hashim,Mariod Abdalbasit Adam

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-31885-7_19

Reference40 articles.

1. Adeniyi VO, Olaifa EF, Emikpe O, Band TS (2017) Phytochemical components and antibacterial activity of Tamarindius indica Linn. Extracts against some pathogens. Biotechnol J Int 17(2):1–9

2. Agab MA (1985) Fermented food products: ‘Hulu’ Mur drink made from Sorghum bicolor. Food Microbiol J 2(2):147–155

3. Ahmed SA (2009) Development of spray dried tamarind powder. M.Sc. thesis, Sudan Academy of Sciences, Sudan

4. Alian A, El Ashwah E, Eid N (1983) Antimicrobial properties of some Egyptian non-alcoholic beverages with special reference to tamarind. Egypt J Food Sci 11:109–114

5. Anon (1984) Tamarind kernal powder- a brief technical note profodil Bulletin 19:24–26

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5. Tamarindus indica ameliorates behavioral and cytoarchitectural changes in the cerebellar cortex following prenatal aluminum chloride exposure in Wistar rats;Anatomy & Cell Biology;2022-08-25