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	Provedor de dados 103 (1) 58 (1) Autor Aksit,Deniz (1) Balci,Ahmet (1) Golmakani,Mohammad-Taghi (1) Mutaf,Beria Falakali (1) Razavi,Seyyed Hadi (1) Rezaei,Karamatollah (1) Rezvanpanah,Shila (1) Mais... Palavra-chave Scanning electron microscopy (SEM) (2) Carvacrol (1) Ciliary structures (1) Ctenidia (1) Flavor and fragrance (1) Medicinal plant/herb (1) Morphology (1) Pathogens (1) Spiny oyster (1) Summer savory (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The surface morphology of the ctenidia of Spondylus spinosus (Mollusca: Bivalvia) from Antalya Bay, Turkey 103 Aksit,Deniz; Mutaf,Beria Falakali; Balci,Ahmet. The surface morphology of the ctenidia of Spondylus spinosus Schreibers, 1793 was studied with light and scanning electron microscopy for comparison with the gill structures of other bivalves. The demibranch of S. spinosus is heterorhabdic, with the principal filaments at the descending lamellae and ordinary filaments at the ascending lamellae. The gill lamellae have a prominent gauze-like structure at their distal part, with numerous groups of eight ordinary filaments. They bear ciliary arrays on their frontal surfaces and ostia at their latero-frontal surfaces. Frequent cirral plates form regular interfilamentary junctions. The description of the gill structure of S. spinosus presented here can be used to derive implications for the correlations among... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ciliary structures; Ctenidia; Morphology; Scanning electron microscopy (SEM); Spiny oyster. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-46702013000100008 Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation 58 Rezvanpanah,Shila; Rezaei,Karamatollah; Golmakani,Mohammad-Taghi; Razavi,Seyyed Hadi. Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 660 W required half as much time as HD needed, similar antibacterial efficacies were found from the essential oils obtained by the two extraction methods on two food pathogens (Staphylococcus aureus, a gram positive bacterium, and Escherchia coli, a gram negative bacterium). Also, as it was the case with the essential oils extracted by HD, that of MAHD indicated greater influence on S. aureus than on E. coli. The compositions of the extracted essential oils were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carvacrol; Flavor and fragrance; Medicinal plant/herb; Pathogens; Scanning electron microscopy (SEM); Summer savory. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400031 Registros recuperados: 2 Primeira ... 1 ... Última

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