Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Bingzhi Jiang"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102009- (2024)
The potential for improving sweetpotato quality remains underutilized due to a lack of comprehensive quality data on germplasm resources. This study evaluated 296 core germplasms, revealing significant phenotypic diversity across 24 quality traits in
Externí odkaz:
https://doaj.org/article/89121bfcf52941de93e957b3e74f37eb
Autor:
Wenqing Tan, Xinbo Guo, Zhangying Wang, Rong Zhang, Chaochen Tang, Bingzhi Jiang, Ruixue Jia, Yuanyuan Deng, Shaohai Yang, Jingyi Chen
Publikováno v:
Journal of Integrative Agriculture, Vol 23, Iss 2, Pp 494-510 (2024)
Sweet potato leaf tips have high nutritional value, and exploring the differences in the metabolic profiles of leaf tips among different sweet potato varieties can provide information to improve their qualities. In this study, a UPLC-Q-Exactive Orbit
Externí odkaz:
https://doaj.org/article/6a2d44072fda4dbeac477756fe6085fb
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100916- (2023)
The lack of an efficient approach for quality evaluation of sweet potatoes significantly hinders progress in quality breeding. Therefore, this study aimed to establish a near-infrared spectroscopy (NIRS) assay for high-throughput analysis of sweet po
Externí odkaz:
https://doaj.org/article/2dc8efb933d04453afe3b7d07b1a47af
Publikováno v:
Crop Journal, Vol 10, Iss 4, Pp 1103-1110 (2022)
Powdery mildew (PM), caused by the fungus Microsphaera diffusa, causes severe yield losses in soybean [Glycine max (L.) Merr.] under suitable environmental conditions. Identifying resistance genes and developing resistant cultivars may prevent soybea
Externí odkaz:
https://doaj.org/article/43fa2bfb93c34790831c889e2948cd69
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100542- (2023)
This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). Baked YFSP were sweeter, more palatable, and more flavorful than both steamed and boiled YFSP. Baki
Externí odkaz:
https://doaj.org/article/cd269413c4184b149c422307956c9ee1
Autor:
Ruixue Jia, Rong Zhang, Sunil S. Gangurde, Chaochen Tang, Bingzhi Jiang, Guilan Li, Zhangying Wang
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Sweetpotato (Ipomoea batatas L.) with different depths of yellow color contains different compositions of carotenoids, which are beneficial for human health. In this study, we performed an integrated analysis of metabolomic and transcriptomic to iden
Externí odkaz:
https://doaj.org/article/8a2d3bcbe42b41c79183e7700811807b
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Purple sweet potato is considered as a healthy food because of its high anthocyanins. To understand the coloring mechanism and quality change between purple-fleshed sweet potato (cv. Xuzi201) and its cream fleshed mutant (M1001), a combined metabolom
Externí odkaz:
https://doaj.org/article/1957fb636e844a4db4e41e2272f5dfa5
Autor:
Bingzhi Jiang, Yanbo Cheng, Zhandong Cai, Mu Li, Ze Jiang, Ruirui Ma, Yeshan Yuan, Qiuju Xia, Hai Nian
Publikováno v:
BMC Genomics, Vol 21, Iss 1, Pp 1-11 (2020)
Abstract Background Phytophthora root rot (PRR) caused by Phytophthora sojae (P. sojae) is one of the most serious limitations to soybean production worldwide. The identification of resistance gene(s) and their incorporation into elite varieties is a
Externí odkaz:
https://doaj.org/article/a6fd4ea43a1f44549c4623ddc7ab9d4a
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2340 (2022)
Sweet potato (Ipomoea batatas L.) is a promising food and industrial crop that plays an important role in China’s agricultural poverty relief strategy. Selecting an appropriate cropping system for sweet-potato production could simultaneously achiev
Externí odkaz:
https://doaj.org/article/2353da28f4fc4e9a9b2f7d4a708094dc
Publikováno v:
Agronomy, Vol 12, Iss 6, p 1290 (2022)
Sweet potato (Ipomoea batatas L.) is an important starch-producing crop used worldwide. However, few studies have been conducted on the energy efficient, cost benefit, and greenhouse gas (GHG) emissions of sweet potato production. To address this iss
Externí odkaz:
https://doaj.org/article/e2cabb239b9445909eeb39a98d28dfad