Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Rufu WANG"'
Publikováno v:
International Journal of Fruit Science, Vol 23, Iss 1, Pp 51-61 (2023)
ABSTRACTThe aim of this study was to isolate and purify flavonoids from Jujube (Zizipus jujuba Mill.) fruit and further evaluate antibacterial activities. Semi-preparative high-performance liquid chromatography (HPLC) was used to isolate and purify t
Externí odkaz:
https://doaj.org/article/4fcf8ab3c2fe4934ac47d55639cdde8b
Publikováno v:
International Journal of Fruit Science, Vol 22, Iss 1, Pp 809-825 (2022)
The objective of this study was to identify the effects of 100 μM melatonin (MT), 1 μL/L 1-methylcyclopropene (1-MCP), and their combination treatments on the postharvest characteristics, nutritional quality, and antioxidant capacity of ‘Youhou
Externí odkaz:
https://doaj.org/article/caa3981b23fd4e1eb3f0f7214c98212e
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 1302-1316 (2022)
Blueberries are particularly rich in anthocyanins and are favored extensively for their health benefits. In this study, the anthocyanin profiles of fruits of four blueberry cultivars (Gardenblue, Legacy, Misty, and Brightwell) were investigated. Tota
Externí odkaz:
https://doaj.org/article/69e8fb769b424271bc0a01fc3519a5dc
Autor:
Chao MA, Rufu WANG, Guangxian CHEN, Erjuan XU, Zaiqun YANG, Xiaoqing ZHOU, Tingmei YANG, Rui WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 363-370 (2022)
In order to explore effect of exogenous melatonin treatments on storage quality of the fresh Dictyophora rubrovolvata, using fresh Dictyophora rubrovolvata as test material, samples were devided into four treatments (CK, 50 μL/L melatonin, 100 μL/L
Externí odkaz:
https://doaj.org/article/557a41ec08ab4fc49a9924854cee9293
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 34, Iss 1, Pp 1056-1064 (2020)
The “Zaoheibao” fruit with rich rose-scented grapes was used as the main material to optimize the fermentation process of “Zaoheibao” wine. Its composition in volatile aroma compounds was determined by headspace solid phase microextraction (H
Externí odkaz:
https://doaj.org/article/39b454be400147c79bb1347078ced7b5
Publikováno v:
The Plant Pathology Journal, Vol 34, Iss 5, Pp 403-411 (2018)
This study takes strawberry-fruits as the test material and discusses the effect of Burkholderia contaminans B-1 on preventing postharvest diseases and inducing resistance-related substances in strawberry-fruits. Soaking and wound inoculating is perf
Externí odkaz:
https://doaj.org/article/9e7e70b276254df2bf7d9c0735e2838f
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e05022, Published: 02 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Liquid-state fermentation (LSF) with purified microbial strains is predominantly used to produce fruit vinegar, resulting in a bland flavor, poor aroma, and pungent sour aftertaste. Herein, jujube vinegar was produced using the solid-state fermentati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ed9a57522974d8dd3cc3dc0e1fe54c3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101097&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101097&lng=en&tlng=en
Publikováno v:
Journal of Food Processing and Preservation. 45
Publikováno v:
The Plant Pathology Journal, Vol 34, Iss 5, Pp 403-411 (2018)
This study takes strawberry-fruits as the test material and discusses the effect of Burkholderia contaminans B-1 on preventing postharvest diseases and inducing resistance-related substances in strawberry-fruits. Soaking and wound inoculating is perf
Publikováno v:
Journal of Food Composition and Analysis. 88:103417
Understanding the variation in active ingredients of ‘Hupingzao’ during maturity is important for the development of functional jujube products and the efficient use of ‘Hupingzao’ resources. We investigated the metabolic variation of active