Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Tiandi Zhu"'
Publikováno v:
Plants, Vol 13, Iss 19, p 2782 (2024)
Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing t
Externí odkaz:
https://doaj.org/article/5d6b58eb075b455c81ace9cc0e656daa
Publikováno v:
Plants, Vol 12, Iss 23, p 3952 (2023)
This study investigated the efficacy of carvone, abscisic acid (ABA), gibberellin (GA3), and variable temperature in managing dormancy and sprouting in aeroponically grown mini-tuber potato (Solanum tuberosum L.) seeds. The results showed that carvon
Externí odkaz:
https://doaj.org/article/1c1ee7028b164f4484787b3108f6e98f
Autor:
Tiandi Zhu, Yuwen Mu
Publikováno v:
Journal of Food Science. 87:3048-3056
The filterability of barley malt is a critical quality parameter in beer brewing. The effects of two mashing processes (processes A and B) on the filterability of the three barley malts and their macromolecule contents were investigated. Filtration v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::011c4403f375fc0add31b5f1f6652676
https://doi.org/10.1111/1750-3841.16201
https://doi.org/10.1111/1750-3841.16201
Publikováno v:
Food Chemistry. 333:127500
The objectives of this study were to optimize the condition of ultrasonic treatment combined with aqueous chlorine dioxide (ClO2) on nitrate content of spinach by response surface methodology (RSM), and determine the effectiveness of ultrasound (US)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8347232d46217ee9bcd45569c210147f
https://doi.org/10.1016/j.foodchem.2020.127500
https://doi.org/10.1016/j.foodchem.2020.127500