Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Xinghao Tu"'
Autor:
Xi Chen, Zhuoen Jiang, Peng He, Xiuhua Tang, Haiyun Song, Tao Zhang, Zhejun Wei, Tao Dong, Shufang Zheng, Xinghao Tu, Jian Qin, Jingjing Chen, Wenlin Wang
Publikováno v:
Agronomy, Vol 14, Iss 11, p 2487 (2024)
This study aimed to provide foundational research for the biological control of postharvest avocado fruits anthracnose and establish a microbial system of postharvest avocado fruits. The high-throughput sequencing of avocado fruits from the anthracno
Externí odkaz:
https://doaj.org/article/6b075d83706f453f92348b0da50805b3
Publikováno v:
Journal of Future Foods, Vol 5, Iss 1, Pp 107-118 (2025)
In order to improve the water-resistance and ultraviolet (UV) barrier properties of pullulan (PL) film, edible composite films were prepared by solution casting based on PL and shellac (SH). The physical properties, thermal stability, mechanical prop
Externí odkaz:
https://doaj.org/article/48891f7a88544ac0a79488d5d95f9596
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 468 (2024)
This study aims to understand the main nutrient composition and comprehensively evaluate the differences in the mineral element contents of fruits of different macadamia cultivars, as well as screen good cultivars that are suitable for use in rocky d
Externí odkaz:
https://doaj.org/article/b6d7c5096dbf4a99924fe31036c40b7d
Autor:
Kun Li, Baoshan Tang, Wenwen Zhang, Xinghao Tu, Jinju Ma, Shujie Xing, Ying Shao, Jing Zhu, Fuhou Lei, Hong Zhang
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100349- (2022)
As an edible coating substrate, the detection of shellac resin has always been an intractable problem. In this paper, an authentication method of shellac resin in shellac-based edible coatings was established. Results showed that the authentication o
Externí odkaz:
https://doaj.org/article/64289ca352654a1fa014fac8b2c2a8cc
Publikováno v:
Oil Crop Science, Vol 5, Iss 4, Pp 180-186 (2020)
Nervonic acid plays an important role in nutrition and function of the human body. Malania oleifera, Acer truncatum and Xanthoceras sorbifolium are China’s unique woody plant rich in nervonic acid in seed oil. This study aims to investigate the lip
Externí odkaz:
https://doaj.org/article/e0143088cda24e1382c55dc8272f0f78
Autor:
Kun Li, Baoshan Tang, Wenwen Zhang, Zhengjun Shi, Xinghao Tu, Kai Li, Juan Xu, Jinju Ma, Lanxiang Liu, Hong Zhang
Publikováno v:
ACS Omega, Vol 5, Iss 35, Pp 22551-22559 (2020)
Externí odkaz:
https://doaj.org/article/93b8c60d0d4d4126990e068ad66ec1ed
Autor:
Rui Shi, Liang Tao, Xinghao Tu, Chunsheng Zhang, Zhi Xiong, Abraham Rami Horowitz, Jiftah Ben Asher, Jun He, Faguang Hu
Publikováno v:
Frontiers in Genetics, Vol 12 (2022)
Macadamia ternifolia is a dynamic oil-producing nut crop in the world. However, the nutshell is frequently considered as a low-quality material. Further, its metabolic profile is still uncharacterized. In order to explore the industrial significance
Externí odkaz:
https://doaj.org/article/b51c2c1f2a2649faa21a859f55c69fcb
Publikováno v:
Foods, Vol 11, Iss 19, p 2988 (2022)
Red pitaya (Hylocereus undatus) is an essential tropical fruit in China. To make more rational use of its processing, byproducts and fruit seeds, and the type, composition, and relative content of lipids in pitaya seed oil were analyzed by UPLC-TOF-M
Externí odkaz:
https://doaj.org/article/df760fc0bee345239e3222add47ca7a2
Publikováno v:
RSC Advances. 12:26485-26496
This paper analyzed the effects of four drying methods (heat pump drying, hot air drying, sun drying, and freeze drying) on the volatile organic compounds (VOCs) in fresh ‘Guiyan1’ Amomum villosum Lour.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95622e09d40cc3dbde28c3886a6109ae
https://doi.org/10.1039/d2ra04592c
https://doi.org/10.1039/d2ra04592c
Autor:
Ya Xie, Xin Lv, Hong Chen, Liqing Du, Zongyuan Wu, Shuling Xu, Fang Wei, Bangfu Wu, Xinghao Tu
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 3, Pp 1688-1697 (2021)
Food Science & Nutrition, Vol 9, Iss 3, Pp 1688-1697 (2021)
Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d53f21ff6558808a14e6eccdd13b94d
https://doi.org/10.1002/fsn3.2143
https://doi.org/10.1002/fsn3.2143