Zobrazeno 1 - 10
of 2 788
pro vyhledávání: '"Hawthorn"'
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-17 (2024)
Abstract Flowering plant (angiosperm) mitochondrial genomes are remarkably dynamic in their structures. We present the complete mitochondrial genome of hawthorn (Crataegus pinnatifida Bunge), a shrub that bears fruit and is celebrated for its extensi
Externí odkaz:
https://doaj.org/article/1b5c81b397ac483695b1043bd07334f1
Autor:
Yonghui JING, Qiao LI, Li KANG, Feiyan REN, Dongwei WANG, Lijun WEI, Yier XU, Guicai SUN, Qiang WANG, Yan DIAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 187-195 (2024)
This study synthesized hawthorn polyphenol microparticles (HPM) based on the polyelectrolyte self-assembly technology. Plackett-burman combined with Box-Behnken design was used to study the factors affecting the preparation of HPM in response to the
Externí odkaz:
https://doaj.org/article/06069360f96d42e4b73c7e24b1e6e622
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract Hawthorn special extract WS 1442 has beneficial effects on the cardiovascular system. Experimental studies have shown an antiarrhythmic effect of the substance. In the present study, we investigated antiarrhythmic effects of WS 1442 compared
Externí odkaz:
https://doaj.org/article/340fd5aa26b349ce998f7cca3df34337
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 174-182 (2024)
In this study, dynamic high-pressure microjet (DHPM) was used to investigate its effect on the structure and physicochemical properties of dietary fiber in hawthorn pomace. The results showed that after DHPM treatment under different conditions, the
Externí odkaz:
https://doaj.org/article/ed9dace5f688485c9d9d3d0b8f0d65f9
Publikováno v:
Shipin yu jixie, Vol 40, Iss 7, Pp 132-140 (2024)
[Objective] A solid beverage with antialcoholic function was developed by the raw materials of tangerine peel, hawthorn and Pueraria lobata, which had the same origin as food and medicine, and explore its protective effect on mice with acute alcoholi
Externí odkaz:
https://doaj.org/article/681fb90ed26347b1b49b22bcb2544f72
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1534-1558 (2024)
Abstract The discovery of new natural sources has brought increased attention to the development of functional foods. The hawthorn (Crataegus pinnatifida Bge.) fruit is an underutilized fruit due to its benefits for human health and good taste. It co
Externí odkaz:
https://doaj.org/article/7e270a41ed174e7fa9baf96556e15225
Autor:
Irmak Icen Taskin
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
Probiotic microorganisms are gaining attention because of their beneficial effects on human health. Vinegar is produced by fermenting carbohydrate-rich foods with yeasts and acetic acid bacteria. Hawthorn vinegar is notable for its high concentration
Externí odkaz:
https://doaj.org/article/cc3969a6f9b14c0b9fae64b5b8e7cb0c
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 284, Iss , Pp 116901- (2024)
Glyphosate is the active ingredient in the herbicide (i.e., Roundup, Touchdown and Erasure), the safety of which has become a social concern. Hawthorn-leaf flavonoid (HF) possesses various biological functions, including antioxidant, regulating lipid
Externí odkaz:
https://doaj.org/article/182221b7e48f4e5e8fc64e462908a654
Autor:
Zijian LIU, Jiacheng GU, Cong ZHOU, Youyou WANG, Jian YANG, Jun HUANG, Hongpeng WANG, Ruibin BAI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 282-291 (2024)
The geographical origin was one of the important factors affecting the quality of hawthorn. To discriminate the geographical origin of hawthorn rapidly and nondestructively, hawthorns from five different provincial production areas were used as sampl
Externí odkaz:
https://doaj.org/article/53b10e6b63814e8f9ba3d980593f08e0
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 156-163 (2024)
The development of enriched fermented milk products is an actual direction of the food industry at the present time. The aim of the work was to develop a technology, to investigate the properties and quality indicators of the dairy product using hawt
Externí odkaz:
https://doaj.org/article/04f14d68bf2b4b9a8b84cda7bee76aea