Search Results - "Razafindrakoto, Zoarilala Rinah"

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    Development of a preliminary extraction protocol for phenol compounds during table grape grafting formation by Gamba, Giovanni, Donno, Dario, Razafindrakoto, Zoarilala Rinah, Sabbatini, Paolo, Beccaro, Gabriele Loris

    Published in AIMS agriculture and food (01-04-2024)
    “…The development of rootstocks that are less sensitive to abiotic and biotic stresses can help mitigate the negative effects of climate change on crop…”
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    Journal Article
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    Quali-Quantitative Study on Phenol Compounds as Early Predictive Markers of Graft Incompatibility: A Case Study on Chestnut (Castanea spp.) by Gamba, Giovanni, Cisse, Viviana, Donno, Dario, Razafindrakoto, Zoarilala Rinah, Beccaro, Gabriele Loris

    Published in Horticulturae (01-01-2022)
    “…In recent years, research has focused on phenolic compounds and their putative role as markers of graft incompatibility. Thus far, no studies have been…”
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    Journal Article
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    First phytochemical study of six tree and shrub species with high health-promoting potential from Madagascar: Innovative uses for food and medicinal applications by Fioccardi, Annachiara, Donno, Dario, Razafindrakoto, Zoarilala Rinah, Gamba, Giovanni, Beccaro, Gabriele Loris

    Published in Scientia horticulturae (01-06-2022)
    “…•Traditional food and medicine play an important role in the daily lives of the local people of Madagascar.•Investigations of the potential properties of leaf…”
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    Journal Article
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    Sickle cell disease: Ethnopharmacological survey in the eastern part of Madagascar by Tombozara, Nantenaina, Mahitasoa, Fenitriniaina Judith Elyna, Razafindrakoto, Zoarilala Rinah, Randriamampionona, Denis, Solofoniaina, Marcellin, Tata, Paul, Ramanitrahasimbola, David, Andrianjara, Charles

    Published in South African journal of botany (01-11-2024)
    “…Sickle cell disease (SCD) is one of the most devastating inherited haemoglobinopathy that affects mostly children. Its prevalence can reach up to 13 % in the…”
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    Journal Article
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