Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Fang, Zhizhen"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 130-140 (2024)
To understand the composition and dynamic changes of primary metabolites in ‘Fuhong’ plum fruits during refrigeration, the primary metabolite profile of ‘Fuhong’ plum fruits stored at 4 ℃ for 0, 30, and 60 days was analyzed using ultra-high
Externí odkaz:
https://doaj.org/article/daa37a985f7d4ea5be23f24eb0be7dae
Autor:
Pan, Chenglang, Wang, Xianfeng, Xie, Yunjie, Wei, Chonglong, Sun, Xiaohong, Zhang, Shenshen, Yu, Xiangzhen, Chen, Xiaofeng, Chen, Xi, Tuo, Caijin, Pan, Jiazeng, Fang, Zhizhen, Chen, Jianming
Publikováno v:
In Plant Physiology and Biochemistry December 2024 217
Publikováno v:
In Postharvest Biology and Technology March 2025 221
Autor:
Long, Tengfa, Jin, Yao, Tang, Wenli, Du, Jiaying, Lin, Qingyu, Fang, Zhizhen, Chen, Chunqiang, Huo, Qiang
Publikováno v:
In Separation and Purification Technology 1 January 2025 352
Akademický článek
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Publikováno v:
Shipin Kexue, Vol 44, Iss 8, Pp 247-256 (2023)
In this study, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography-ion mobility spectrometry (GC-IMS) combined with multivariate statistical analysis were used to analyze the effect of pre-harvest
Externí odkaz:
https://doaj.org/article/a48576a39bb24cf5a7ac494814d2d063
Akademický článek
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Autor:
Zhou Danrong, Ye Xinfu, Jiang Cuicui, Lin Yanjuan, Kui Lin-Wang, He Dai, Richard V. Espley, Fang Zhizhen, Pan Shaolin
Chinese plum (Prunus salicina Lindl.) is a stone fruit that belongs to the Prunus genus and plays an important role in the global production of plum. In this study, we report the genome sequence of the Chinese plum ‘Sanyueli’, which is known to h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e209c14f22076ca8d6cbf1f1c4ee2660
https://doi.org/10.1101/2020.07.31.193243
https://doi.org/10.1101/2020.07.31.193243
Publikováno v:
Gene. 676:202-213
Jaboticaba is a grape-like fruit that accumulates high levels of anthocyanins in the peel and is proposed as a good source of functional pigments. However, the molecular mechanisms underlying anthocyanin accumulation in jaboticaba peel remains to be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4df22724368c7e8aa856f0c57efe309f
https://doi.org/10.1016/j.gene.2018.07.039
https://doi.org/10.1016/j.gene.2018.07.039
Publikováno v:
Journal of the Science of Food and Agriculture. 99:1010-1019
Background: Organic acids, sugars and pigments are key components that determine the taste and flavor of plum fruit. However, metabolism of organic acid and sugar is not fully understood during the development of plum fruit cv. 'Furongli'.; Results:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::441b62b19210f4a39d634cfa4f27f183
https://doi.org/10.1002/jsfa.9265
https://doi.org/10.1002/jsfa.9265