journal of agricultural science and technology سال:2023 - دوره:25

Fa | Ar | En


journal of agricultural science and technology
سال:2023 - دوره:25 - شماره:1

anti-listerial activity of oregano and cinnamon essential oils in vacuum packed ground ovine meat during refrigerated storage - صفحه:61-73 antiviral activity of three plant species, rhus coriaria, chenopodium quinoa, and ailanthus altissima against tobacco mosaic virus - صفحه:199-211 changes in phenolic acid levels in wheat cultivars inoculated with pyrenophora tritici-repentis race 1 - صفحه:185-198 climate change, food system, and food security in iran - صفحه:1-17 cold and drought cross-acclimation enhance freezing tolerance of chickpea (cicer arietinum l.) - صفحه:99-113 effects of some weed control methods on stigma in saffron (crocus sativus l.) cultivation - صفحه:115-124 evaluation of the effects of organic and conventional cultivation practices on phytochemical and anti-cancer activities of saffron (crocus sativus l.) - صفحه:139-154 governance of agricultural water management: how does the epsi model explain iranian farmers' satisfaction? an experience from northwestern iran - صفحه:19-32 impact of cress seed and basil gum and hpmc on physicochemical and textural properties of gluten-free bread - صفحه:75-86 improvement of wear resistance in toothed harrows coated with hvof and pvd methods - صفحه:47-59 metagenomic analysis of malva sylvestris from iran displays a malva vein clearing virus genome - صفحه:213-223 persistence and efficacy of two nanosilica formulations on callosobruchus maculatus in different pulses - صفحه:87-98 photoacoustic technique applied to the assessment of the dosage of a npk fertilizer in maize (zea mays l.) - صفحه:225-238 physiological and biochemical responses in five wheat cultivars to supplemental irrigation - صفحه:125-138 response of antioxidant system to postharvest salicylic acid treatment in tomato (solanum lycopersicum l.) fruit stored at ambient temperature - صفحه:155-169 salicylic acid and 24-epibrassinolide induced thermotolerance in bell pepper through enhanced antioxidant enzyme system and heat shock proteins - صفحه:171-183 status of entrepreneurial and startup education in agriculture university: the study of students’ perspective - صفحه:33-46