Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Junzhen Wang"'
Autor:
Yuqi He, Kaixuan Zhang, Yaliang Shi, Hao Lin, Xu Huang, Xiang Lu, Zhirong Wang, Wei Li, Xibo Feng, Taoxiong Shi, Qingfu Chen, Junzhen Wang, Yu Tang, Mark A. Chapman, Mateja Germ, Zlata Luthar, Ivan Kreft, Dagmar Janovská, Vladimir Meglič, Sun-Hee Woo, Muriel Quinet, Alisdair R. Fernie, Xu Liu, Meiliang Zhou
Publikováno v:
Genome Biology, Vol 25, Iss 1, Pp 1-24 (2024)
Abstract Background Tartary buckwheat, Fagopyrum tataricum, is a pseudocereal crop with worldwide distribution and high nutritional value. However, the origin and domestication history of this crop remain to be elucidated. Results Here, by analyzing
Externí odkaz:
https://doaj.org/article/f40a18c2d596494fb1ea66ce8668abd9
Autor:
Zemiao Tian, Mengyu Zhao, Junzhen Wang, Qian Yang, Yini Ma, Xinlei Yang, Luping Ma, Yongzhi Qi, Jinbo Li, Muriel Quinet, BaoSheng Shi, Yu Meng
Publikováno v:
PeerJ, Vol 12, p e17136 (2024)
The germinations of three common buckwheat (Fagopyrum esculentum) varieties and two Tartary buckwheat (Fagopyrum tataricum) varieties seeds are known to be affected by high temperature. However, little is known about the physiological mechanism affec
Externí odkaz:
https://doaj.org/article/50058cb9ae71424eb763e71c740efd66
Publikováno v:
Foods, Vol 13, Iss 16, p 2473 (2024)
In order to enhance the quality of hot air drying for Tartary buckwheat sprouts and minimize the loss of active substances, this research explored the impact of Color Protection(CP), Osmosis(OM), Blanching (BC), β-cyclodextrin (β-CD), and Ultrasoun
Externí odkaz:
https://doaj.org/article/c0d62eccca5a43e7959fa4b73a44e130
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it’s a good feed crop. In the paper, the
Externí odkaz:
https://doaj.org/article/5173d68303c640f6976f7739da79c769
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 191-198 (2022)
In the study, tartary buckwheat sprouts of Chuanqiao 1 cultivar were investigated, and the effects of microwave-assisted L-phenylalanine (L-Phe) treatment on the flavonoids of tartary buckwheat during germination were studied. The content of flavonoi
Externí odkaz:
https://doaj.org/article/dc986d204d8541b5bdd5ad2b9925a8ca
Autor:
Mengjie Zhou, Mingxing Huo, Jiankang Wang, Tiantian Shi, Faliang Li, Meiliang Zhou, Junzhen Wang, Zhiyong Liao
Publikováno v:
International Journal of Plant Biology, Vol 13, Iss 2, Pp 31-43 (2022)
It is important to select buckwheat varieties suitable for foraging and determining their best harvest time as increasing attention was paid to the forage value of buckwheat. Here, eight tartary buckwheat varieties were identified as suitable for for
Externí odkaz:
https://doaj.org/article/3a92ad66d019444bb374306983c3a03d
Autor:
Jieyu Zhang, Xiaolong Li, Junzhen Wang, Li Yang, Qiaohui Yang, Dabing Xiang, Yan Wan, Eviatar Nevo, Jun Yan, Yu Fan, Liang Zou
Publikováno v:
Agronomy, Vol 13, Iss 10, p 2575 (2023)
Oats (Avena sativa L.) are mostly used as a germplasm resource for forage. This experiment showed the differences in the nutrient composition and the forage quality of five wild leather oat populations from Israel and one cultivated leather oat popul
Externí odkaz:
https://doaj.org/article/8cabfe4945dd4477b78f23f1ebc7d910
Publikováno v:
Foods, Vol 11, Iss 22, p 3682 (2022)
Germination is an effective method for improving the nutritional value of Tartary buckwheat (TB). The effects of exogenous additive treatments (caffeic acid (CA), L-phenylalanine (L-Phe), NaCl) on germination, main active component contents and antio
Externí odkaz:
https://doaj.org/article/8424f98e586b4fcb8132ab82b728e011
Publikováno v:
Foods, Vol 11, Iss 10, p 1373 (2022)
Tartary buckwheat protein (TBP) has promise as a potential source of novel natural nutrient plant protein ingredients. The modulating effects of microwave pretreatment at varying powers and times on the structure, functional properties, and antioxida
Externí odkaz:
https://doaj.org/article/0876d2d107fa4f20a1328231d3ad0aee
Publikováno v:
Process Safety and Environmental Protection. 165:278-285
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51a5f63d6ee0b14ad5874123f8566757
https://doi.org/10.1016/j.psep.2022.07.012
https://doi.org/10.1016/j.psep.2022.07.012