Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Xingfei, Fu"'
Autor:
Xingfei Fu, Guiping Li, Yanan Li, Yaqi Li, Xiaofei Bi, Jiaxiong Huang, Yang Yang, Haohao Yu, Dexin Liu, Faguang Hu, Wenjiang Dong
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 657-673 (2024)
Traditionally harvested coffee berries are subjected to fermentation processes to remove the mucilage layers leaving two dried seeds. Moreover, fermentation also greatly affects coffee’s sensory quality. The present study was conducted to elucidate
Externí odkaz:
https://doaj.org/article/f78b794bca004364a7411eedd043eb85
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101286- (2024)
UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue
Externí odkaz:
https://doaj.org/article/5e240ee3702041e487f24c9d7cee92ef
Autor:
Qin Zhang, Dongxiao Ma, Yang Yang, Faguang Hu, Xingfei Fu, Guiping Li, Xiaofang Zhang, Na Wang, Dexin Liu, Ruirui Wu, Xiaofei Bi, Yuqiang Lou, Yaqi Li, Haohao Yu, Wei Yan, Yanan Li
Publikováno v:
Horticulturae, Vol 10, Iss 11, p 1153 (2024)
Coffea arabica L. (C. arabica) is an economically important agricultural crop and the most popular beverage worldwide. To analyze genetic diversity and provide genetic resources for the selection and breeding of superior varieties of C. arabica, 61 c
Externí odkaz:
https://doaj.org/article/3222ceeb41e045dfbbdf4235532290c9
Autor:
Yaqi Li, Xiang Hu, Mingkun Xiao, Jiaxiong Huang, Yuqiang Lou, Faguang Hu, Xingfei Fu, Yanan Li, Hongyan He, Jinhuan Cheng
Publikováno v:
BMC Genomic Data, Vol 24, Iss 1, Pp 1-10 (2023)
Abstract Background The chloroplast genome of plants is known for its small size and low mutation and recombination rates, making it a valuable tool in plant phylogeny, molecular evolution, and population genetics studies. Codon usage bias, an import
Externí odkaz:
https://doaj.org/article/71da1e5c58d04f91988e52d71e89a596
Autor:
Xingfei Fu, Guiping Li, Faguang Hu, Jiaxiong Huang, Yuqiang Lou, Yaqi Li, Yanan Li, Hongyan He, YuLan Lv, Jinhuan Cheng
Publikováno v:
BMC Genomic Data, Vol 24, Iss 1, Pp 1-13 (2023)
Abstract Background The peaberry bean in Arabica coffee has exceptional quality compared to the regular coffee bean. Understanding the molecular mechanism of bean quality is imperative to introduce superior coffee quality traits. Despite high economi
Externí odkaz:
https://doaj.org/article/5cf17482ea64496db0e61da3c19934f8
Autor:
Faguang Hu, Xiaofei Bi, Hongming Liu, Xingfei Fu, Yanan Li, Yang Yang, Xiaofang Zhang, Ruirui Wu, Guiping Li, Yulan Lv, Jiaxiong Huang, Xinping Luo, Rui Shi
Publikováno v:
Plant Diversity, Vol 44, Iss 3, Pp 322-334 (2022)
The processability and ultimate quality of coffee (Coffea arabica) are determined by the composition of the matured fruits. The basis of genetic variation in coffee fruit quality could be explained by studying color formation during fruit maturation.
Externí odkaz:
https://doaj.org/article/c45ef1d0e39444fa8ec8815c667d1cb9
Autor:
Xiaofei Bi, Haohao Yu, Faguang Hu, Xingfei Fu, Yanan Li, Yaqi Li, Yang Yang, Dexin Liu, Guiping Li, Rui Shi, Wenjiang Dong
Publikováno v:
Molecules, Vol 29, Iss 1, p 180 (2023)
Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core different
Externí odkaz:
https://doaj.org/article/b5beacfda77f4cec96bf78dd13ad48c0
Autor:
Faguang Hu, Xiaofei Bi, Xingfei Fu, Yanan Li, Guiping Li, Yaqi Li, Dexin Liu, Yang Yang, Rui Shi, Wenjiang Dong
Publikováno v:
Diversity, Vol 15, Iss 6, p 724 (2023)
Coffee (Coffea arabica L.) is one of the most consumed non-alcoholic beverages. To expand the coffee market and attract consumers to a diversity of coffee types, data on the nutritional potential of different coffee varieties are needed. The present
Externí odkaz:
https://doaj.org/article/821b017d658342c2ac9714f7711aa35a
Autor:
Dong, Faguang Hu, Xiaofei Bi, Xingfei Fu, Yanan Li, Guiping Li, Yaqi Li, Dexin Liu, Yang Yang, Rui Shi, Wenjiang
Publikováno v:
Diversity; Volume 15; Issue 6; Pages: 724
Coffee (Coffea arabica L.) is one of the most consumed non-alcoholic beverages. To expand the coffee market and attract consumers to a diversity of coffee types, data on the nutritional potential of different coffee varieties are needed. The present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::335030b0195d44d6fb19e0d92c084cf2
Autor:
Faguang, Hu, Xiaofei, Bi, Hongming, Liu, Xingfei, Fu, Yanan, Li, Yang, Yang, Xiaofang, Zhang, Ruirui, Wu, Guiping, Li, Yulan, Lv, Jiaxiong, Huang, Xinping, Luo, Rui, Shi
Publikováno v:
Plant diversity. 44(3)
The processability and ultimate quality of coffee (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c016d2ef6d28628ebc02f48e8690fdf1
https://pubmed.ncbi.nlm.nih.gov/35769592
https://pubmed.ncbi.nlm.nih.gov/35769592