Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Weiyu, Cao"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 247-257 (2024)
In order to scientifically evaluate the fruit quality of different Actinidia arguta varieties and establish the quality evaluation system, 10 Actinidia arguta varieties were used as experimental materials, and the indexes of fruit appearance quality
Externí odkaz:
https://doaj.org/article/42847f1353c94ce284aa3ae6fb8c0815
Autor:
Yanli He, Hongyan Qin, Jinli Wen, Lin Wang, Weiyu Cao, Shutian Fan, Wenpeng Lu, Jiaqi Li, Changyu Li
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
The nutritional value and flavor and texture characteristics of fruits from different Actinidia argute resources were scientifically evaluated and compared. Using 35 A. arguta fruits as materials, the amino acid composition and content were determine
Externí odkaz:
https://doaj.org/article/358d38f74ed74b26b9f0ab2b8d1049e6
Publikováno v:
Horticulturae, Vol 10, Iss 6, p 592 (2024)
Intercropping is an effective cultivation strategy for promoting soil health, changing microbial community, reducing fertiliser application and enhancing the quality of medicinal plants. Nevertheless, the interaction effect of intercropping between A
Externí odkaz:
https://doaj.org/article/bb8dfa83f44647fc9e29d57a08f6de2d
Autor:
Baoxiang Zhang, Weiyu Cao, Changyu Li, Yingxue Liu, Zihao Zhao, Hongyan Qin, Shutian Fan, Peilei Xu, Yiming Yang, Wenpeng Lu
Publikováno v:
Foods, Vol 13, Iss 8, p 1247 (2024)
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice wine, we
Externí odkaz:
https://doaj.org/article/c553cc8d862042109de5798e137061f9
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 344 (2024)
Understanding the key roles of nutrient elements in soil–plant systems are essential for herbal medicine production and sustainable development. However, the ecological relationships between soil quality and nutrient elements, yield, saponins, or o
Externí odkaz:
https://doaj.org/article/2bb000ff21354478860229585b68975c
Autor:
Jinli Wen, Yue Wang, Yanli He, Nan Shu, Weiyu Cao, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan, Wenpeng Lu
Publikováno v:
Molecules, Vol 28, Iss 22, p 7559 (2023)
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratabl
Externí odkaz:
https://doaj.org/article/82fbf89435434967b5e2d0b05fbe3ca0
Publikováno v:
Polymer Testing, Vol 115, Iss , Pp 107685- (2022)
The effects of non-solvent on the sol-gel transition of polyacrylonitrile (PAN) solution were investigated in thermodynamics and kinetics by the means of rheology method. The facilitating effects of non-solvent in thermodynamics was illustrated by th
Externí odkaz:
https://doaj.org/article/94fff8341d044a17b2f81de79650ea46
Autor:
Yanli He, Hongyan Qin, Jinli Wen, Weiyu Cao, Yiping Yan, Yining Sun, Pengqiang Yuan, Bowei Sun, Shutian Fan, Wenpeng Lu, Changyu Li
Publikováno v:
Foods, Vol 12, Iss 19, p 3615 (2023)
Actinidia arguta, known for its distinctive flavor and high nutritional value, has seen an increase in cultivation and variety identification. However, the characterization of its volatile aroma compounds remains limited. This study aimed to understa
Externí odkaz:
https://doaj.org/article/b4dc5f52d9084400b64eee8279f87534
Autor:
Jinli Wen, Yue Wang, Weiyu Cao, Yanli He, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan, Wenpeng Lu
Publikováno v:
Foods, Vol 12, Iss 18, p 3345 (2023)
Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta var
Externí odkaz:
https://doaj.org/article/d152d9a0c3e5426aa1014dc32abaf85c
Publikováno v:
Foods, Vol 12, Iss 2, p 290 (2023)
In this study, metabolites from six varieties of wines, including ‘Haasan’ (A1), ‘Zuoshaner’ (A2), ‘Beibinghong’ (A3), ‘Shuanghong’ (A4), ‘Zijingganlu’ (A5), and ‘Cabernet Sauvignon’ (A6), were identified and quantified using
Externí odkaz:
https://doaj.org/article/78b574d53b0746b5923c72f301e3454e