This volume includes some of the latest advancements in agricultural research. Chapter One deals with some of the antioxidant and antimicrobial activity of Rosmarinus officinalis L. Chapter Two presents an overview of the different genetic resources available for breeders of rosemary. Chapter Three explores different methods of controlling root rot in avocados. Chapter Four describes the main sources of histamine in food and the analytical methods for its detection. Chapter Five evaluates the influence of inoculating native Colombian arbuscular mycorrhizal fungi spores isolated from an avocado crop on the growth, physical and anatomical characteristics of corn seedlings. Chapter Six aims to determine in vitro the antifungal potential of the essential oils (EO) of Lippia alba and Lippia origanoides on the mycelial growth of Fusarium sp., Pythium sp., and Phytophthora sp. Chapter Seven isolates and evaluates the growth-promoting capacity of rhizospheric bacteria associated with avocado plantations. Chapter Eight explains the development of solid-liquid extraction, flocculation and adsorption for obtaining steviol glycosides from the leaves of Stevia rebaudiana. Chapter Nine focuses on flocculation for the clarification of Stevia rebaudiana aqueous extract.

This volume includes some of the latest advancements in agricultural research. Chapter One deals with some of the antioxidant and antimicrobial activity of Rosmarinus officinalis L. Chapter Two presents an overview of the different genetic resources available for breeders of rosemary. Chapter Three explores different methods of controlling root rot in avocados. Chapter Four describes the main sources of histamine in food and the analytical methods for its detection. Chapter Five evaluates the influence of inoculating native Colombian arbuscular mycorrhizal fungi spores isolated from an avocado crop on the growth, physical and anatomical characteristics of corn seedlings. Chapter Six aims to determine in vitro the antifungal potential of the essential oils (EO) of Lippia alba and Lippia origanoides on the mycelial growth of Fusarium sp., Pythium sp., and Phytophthora sp. Chapter Seven isolates and evaluates the growth-promoting capacity of rhizospheric bacteria associated with avocado plantations. Chapter Eight explains the development of solid-liquid extraction, flocculation and adsorption for obtaining steviol glycosides from the leaves of Stevia rebaudiana. Chapter Nine focuses on flocculation for the clarification of Stevia rebaudiana aqueous extract.

This volume includes some of the latest advancements in agricultural research. Chapter One deals with some of the antioxidant and antimicrobial activity of Rosmarinus officinalis L. Chapter Two presents an overview of the different genetic resources available for breeders of rosemary. Chapter Three explores different methods of controlling root rot in avocados. Chapter Four describes the main sources of histamine in food and the analytical methods for its detection. Chapter Five evaluates the influence of inoculating native Colombian arbuscular mycorrhizal fungi spores isolated from an avocado crop on the growth, physical and anatomical characteristics of corn seedlings. Chapter Six aims to determine in vitro the antifungal potential of the essential oils (EO) of Lippia alba and Lippia origanoides on the mycelial growth of Fusarium sp., Pythium sp., and Phytophthora sp. Chapter Seven isolates and evaluates the growth-promoting capacity of rhizospheric bacteria associated with avocado plantations. Chapter Eight explains the development of solid-liquid extraction, flocculation and adsorption for obtaining steviol glycosides from the leaves of Stevia rebaudiana. Chapter Nine focuses on flocculation for the clarification of Stevia rebaudiana aqueous extract.