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  1. PR · Original Article

    Black Cumin (Nigella sativa) as a Natural Food Preservative: GC-MS Profiling and Antimicrobial Activity against Spoilage Microorganisms

    Rashmi Shahi, Suvarna V. Chavannavar, N Bharath Kumar, M.S Yashaswini

    Volume 19, Issue 1 · pp. 233-242

  2. PR · Research Article

    Black Seed (Nigella sativa) Reduced Release of Phthalates Esters from Packing Material to Prepared Cheese

    Haneen H. Mouminah

    Volume 16, Issue 2 · pp. 270-274

  3. PR · Short Communication

    Gas Chromatography‑Mass Spectrometric Determination of Components of Leaves of Aegle marmelos and Psidium guajava and Seeds of Nigella sativa and Correlation with In vitro Antioxidant Activity

    C. V. Jayachandran Nair, Sayeed Ahamad, Washim Khan, Varisha Anjum, Rajani Mathur

    Volume 10, Issue 2 · pp. 230-235

  4. PR · Original Article

    A comparison of the cytotoxic potential of standardized aqueous and ethanolic extracts of a polyherbal mixture comprised of Nigella sativa (seeds), Hemidesmus indicus (roots) and Smilax glabra (rhizome)

    Sameera R. Samarakoon, Ira Thabrew, Prasanna B. Galhena, Dilip De Silva, Kamani H. Tennekoon

    Volume 2, Issue 6 · pp. 335-342