Articles

American Journal of Agricultural Research, AJAR (2016), Vol. 1, Issue 04, Most Read

Effect of storage condition on seed quality and health in jute O-9897

Authors:

S. M. A. Haque1*, I. Hossain2 and M. A. R. Khokon2

Keywords:

Effect, storage container, seed quality and health

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American Journal of Agricultural Research, AJAR (2016), Vol. 1, Issue 02, Most Read

Integrated weed (Orobanche crenata) management on faba bean

Authors:

Mekonnen Misganaw

Keywords:

Attachment, Glyphosate, Haustrium, Holoparasitic , Strigolactones

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American Journal of Agricultural Research, AJAR (2016), Vol. 1, Issue 03, Most Read

Organoleptic Properties And Proximate Composition Of Some Potato Genotypes

Authors:

Kelechukwu, E. C.1; Onu, O. O.2 and Ojimelukwe, P. C.3

Keywords:

Orange-fleshed Sweetpotato, Proximate Composition, Energy Value, Organoleptic Properties

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American Journal of Agricultural Research, AJAR (2016), Vol. 1, Issue 02, Most Cited

Behavior of improved varieties and creoles of rice at the Baixada Maranhense

Authors:

Ivaneide de Oliveira Nascimento1*, Antônia Alice Costa Rodrigues1, Raimunda Nonata Santos de Lemos1, Maria Rosangela Malheiros Silva1, Francisco de Assis dos Santos Diniz1, Leonardo de Jesus Machado Gois de Oliveira1 and Erlen Keila Cândido e Silva1

Keywords:

Varieties of rice; productive performance; resistance to disease.

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American Journal of Agricultural Research, AJAR (2016), Vol. 1, Issue 02, Most Cited

Impacts of climate change on crop production and its adaptation

Authors:

Margaret Njeri Mwangi

Keywords:

Climate change; adaptation; smallholder farmers; Ricardian model

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Traditional and Complementary Medicine, Most Cited

Phytochemical Screening and Antimicrobial Activity of Tamarindus indica

Authors:

Ushie O.A, Egwaikhide, P.A and Longbab B.D

Keywords:

Phytochemical Screening, Antimicrobial Activity, Tamarindus indica

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Traditional and Complementary Medicine, Most Read

Herbal, Drug and Food Interaction

Authors:

Alok Kumar Shukla, Papiya Bigoniya

Keywords:

Herbal, Drug and Food Interaction

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