Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lara J. Brindisi"'
Publikováno v:
PLoS ONE, Vol 19, Iss 4 (2024)
Externí odkaz:
https://doaj.org/article/b5f4488f59fe453eae7d9ac3dee0b229
Autor:
Lara J. Brindisi, Weiting Lyu, H. Rodolfo Juliani, Qingli Wu, Beverly J. Tepper, James E. Simon
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100389- (2023)
Brassica vegetables (Brassicaceae) produce a unique class of compounds known as glucosinolates. The breakdown products of glucosinolates, including isothiocyanates, are recognized as the primary sources of bioactivity and characteristic taste, flavor
Externí odkaz:
https://doaj.org/article/920b5affe46a47458eb66e6277923e2f
Autor:
Lara J. Brindisi, James E. Simon
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Basil (Ocimum basilicum L.) is a popular specialty crop known for its use as a culinary herb and medicinal plant around the world. However, its profitability and availability are limited by a short postharvest shelf life due to poor handling, cold se
Externí odkaz:
https://doaj.org/article/d4424834523a42efaddd522a5d498de5
Publikováno v:
PLoS ONE, Vol 19, Iss 4, p e0299825 (2024)
Chilling sensitivity is one of the greatest challenges affecting the marketability and profitability of sweet basil (Ocimum basilicum L.) in the US and worldwide. Currently, there are no sweet basils commercially available with significant chilling t
Externí odkaz:
https://doaj.org/article/0ac45b9cd2754cc1bb09d6d550086a44