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Autor:
Xie Si, Zhenming Che, Yi Liu, Ping Liu, Wenwu Ding, Yan Liu, Hongbin Lin, Xiaoyan Zhao, Manna Zhang
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4142-4153
Background As a Chinese traditional flavor condiment, Pixian Douban (PXDB) is produced using a traditional open fermentation process. In this study, an experimental fermentation of PXDB was conducted at 40 °C for 90 days in a closed system, which ha
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3787-3794
Background Increased soil salt concentration decreases productivity and changes the physiological and chemical properties of plants. Various omics technologies have been used to understand the salt response in plants but overall changes in the metabo
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4033-4041
Background Among various cooking methods, steaming is favored by many because it can cause less damage to nutrient components in muscle, retain the inherent food flavor, and reduce the generation of harmful substances. Steaming conditions are closely
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3457-3471
Background Lactobacillus plantarum, a common species of lactic acid bacteria, is used to improve the flavor of traditional fermented food. Under salt stress, different strains of L. plantarum can respond differently. In this work, proteomics and bioi
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3749-3757
BACKGROUND The use of common vetch in grassland-livestock systems has expanded greatly within recent years, partly because of its value as a high-quality forage crop but also to improve the soil nitrogen availability. In-field estimation of forage yi
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4134-4141
Background Chlorpyrifos (CPF) is a broad-spectrum organophosphorus pesticide widely used to control tea geometrid (Ectropis oblique) and tea green leafhoppers (Empoasca pirisuga Matsumura) in tea trees. The major metabolite of CPF in water, plants, a
Autor:
Yang Yang, Ai-Yue Hao, Chuan-Chao Dai, Meng-Jun Tang, Kai Sun, Qiang Zhu, Fan Lu, Lin-Shuang Tian
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4059-4075
BACKGROUND Rice spikelet rot disease (RSRD) is an emerging disease that significantly reduces rice yield and quality. In this study, we evaluated the potential use of the broad-spectrum endophytic fungus Phomopsis liquidambaris B3 as a biocontrol age
Autor:
Yun-Young Kang, Gyeong-Min Lee, Sang-Gu Lee, So-Young Lee, Young-Soo Chung, Eun-Ha Kim, Soo-Yun Park, Tae-Hun Ryu, Seon-Woo Oh, Hwi-Young Park, Da-Young Baek, Hyeon-Jung Kang
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND PfFAD3 transgenic soybean expressing omega‐3 fatty acid desaturase 3 of Physaria produces increased level of α‐linolenic acid in seed. Composition data of non‐transgenic conventional varieties is important in the safety assessment o
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3665-3675
Background The importance of monoterpenes in grape and wine aroma has compelled researchers to focus on developing methods to increase their abundance. Recent research has revealed that exogenous elicitors can increase the contents of these compounds
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3085-3098
Sagittaria trifolia is an aquatic plant that is distributed worldwide. The edible tuber part of S. trifolia is a very common and popular vegetable in China. The aim of the present review is to discuss the discovery of nutraceuticals from S. trifolia