Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Guanshen Yuan"'
Publikováno v:
Data in Brief, Vol 17, Iss , Pp 926-937 (2018)
The data investigated 198 volatile compounds of six currant cultivars grown in China which is analyzed by SPME–GC–MS. Volatile compounds in these currant samples were identified by two methods, comparing retention indices with reference standards
Externí odkaz:
https://doaj.org/article/a6f2d8b528b04227bfafdc7e2882f1d2
Autor:
Zixin Lin, Jiyong An, Jia Wang, Jun Niu, Chao Ma, Libing Wang, Guanshen Yuan, Lingling Shi, Lili Liu, Jinsong Zhang, Zhixiang Zhang, Ji Qi, Shanzhi Lin
Publikováno v:
Biotechnology for Biofuels, Vol 10, Iss 1, Pp 1-20 (2017)
Abstract Background Lindera glauca fruit with high quality and quantity of oil has emerged as a novel potential source of biodiesel in China, but the molecular regulatory mechanism of carbon flux and energy source for oil biosynthesis in developing f
Externí odkaz:
https://doaj.org/article/d112097cd7234d5089a90cb06689d3b7
Autor:
Guanshen Yuan, Jie Ren, Xiaoyu Ouyang, Liying Wang, Mengze Wang, Xiaodong Shen, Bolin Zhang, Baoqing Zhu
Publikováno v:
Molecules, Vol 21, Iss 10, p 1324 (2016)
This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applie
Externí odkaz:
https://doaj.org/article/84abf34c6e684a4fa91a5043bbb8ff7b
Publikováno v:
Data in Brief, Vol 17, Iss, Pp 926-937 (2018)
Data in Brief
Data in Brief
The data investigated 198 volatile compounds of six currant cultivars grown in China which is analyzed by SPME–GC–MS. Volatile compounds in these currant samples were identified by two methods, comparing retention indices with reference standards
Publikováno v:
Food Research International. 103:301-315
This study investigated the profiles of free and bound volatile compounds of six currant cultivars grown in China. Results showed that 166 free and 111 bound volatiles were found in these cultivars with esters and terpenoids as the major volatiles. A
Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time
Autor:
Baoqing Zhu, Mengze Wang, Bolin Zhang, Liying Wang, Jie Ren, Guanshen Yuan, Xiaoyu Ouyang, Yonghua Li
Publikováno v:
International Journal of Food Properties. 20:2234-2248
This study investigated the effect of maceration time on the physicochemical properties and aromatic composition of fermented wolfberry wine. Results showed that middle-time maceration (MM) wine sh...
Publikováno v:
International Journal of Food Science & Technology. 52:448-456
Summary Amino acids, biogenic amines and ammonium ion are the primary nitrogen sources in fruit wines. Compared to grape wines, our knowledge to their profile in wines made of other fruits is very lack. Fourteen wines made of nine kinds of fruits tog
Autor:
Qingzhen Ding, Bing-Ning Li, Jie Ouyang, Jiangzhong Wang, Fang Xu, Guanshen Yuan, Qiaojiao Zhao
Publikováno v:
Journal of Essential Oil Bearing Plants. 19:1216-1223
The essential oils from wild Rhododendron tomentosum stems, leaves, and flowers in bloom and non-bloom periods from Northeast China were hydrodistilled and the chemical components were analyzed by ...
Autor:
Guanshen Yuan, Lingling Shi, Jinsong Zhang, Jia Wang, Shanzhi Lin, Jun Niu, Chao Ma, Zhixiang Zhang, Libing Wang, Zixin Lin, Ji Qi, Jiyong An, Lili Liu
Publikováno v:
Biotechnology for Biofuels
Biotechnology for Biofuels, Vol 10, Iss 1, Pp 1-20 (2017)
Biotechnology for Biofuels, Vol 10, Iss 1, Pp 1-20 (2017)
Background Lindera glauca fruit with high quality and quantity of oil has emerged as a novel potential source of biodiesel in China, but the molecular regulatory mechanism of carbon flux and energy source for oil biosynthesis in developing fruits is
Autor:
Baoqing Zhu, Bolin Zhang, Xiaodong Shen, Xiaoyu Ouyang, Guanshen Yuan, Mengze Wang, Liying Wang, Jie Ren
Publikováno v:
Molecules
Molecules; Volume 21; Issue 10; Pages: 1324
Molecules, Vol 21, Iss 10, p 1324 (2016)
Molecules; Volume 21; Issue 10; Pages: 1324
Molecules, Vol 21, Iss 10, p 1324 (2016)
This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applie