Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Yanlun Ju"'
Publikováno v:
Foods, Vol 12, Iss 23, p 4371 (2023)
Grape quality and ripeness play a crucial role in producing exceptional wines with high-value characteristics, which requires an effective assessment of grape ripeness. The primary purpose of this research is to explore the possible application of vi
Externí odkaz:
https://doaj.org/article/a807f4fb7d0d4353aa51f7ca3fd27c74
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100676- (2023)
Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference during grapevine phenological ripening is not well understood. This study
Externí odkaz:
https://doaj.org/article/6f049785beb44e8c9d24b619fb6f2f80
Autor:
Yanlun Ju, Uwamahoro Francoise, Demei Li, Yang Zhang, Bochen Liu, Miao Sun, Yulin Fang, Xiaofeng Wei
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100510- (2023)
The greenhouse effect is a global problem. In view of the intense sunlight radiation in Ningxia (an ideal wine-producing region in northwestern China), the effect of light-selective sunshade nets of different colors (black, red and white) on the qual
Externí odkaz:
https://doaj.org/article/59053513db1d4d349ffb51866dbfefa4
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100496- (2022)
This study employed various methods, including recording of phenological phenomena and analysis of physicochemical indicators, to scrutinize effects of strigolactone and abscisic acid on indicators of ripeness, phenolic compounds, and antioxidant act
Externí odkaz:
https://doaj.org/article/f243590dbb244528907741e0be7e1ccc
Autor:
Fengjiao Ping, Jihong Yang, Xuejian Zhou, Yuan Su, Yanlun Ju, Yulin Fang, Xuebing Bai, Wenzheng Liu
Publikováno v:
Foods, Vol 12, Iss 12, p 2364 (2023)
Ripeness significantly affects the commercial values and sales of fruits. In order to monitor the change of grapes’ quality parameters during ripening, a rapid and nondestructive method of visible-near-infrared spectral (Vis-NIR) technology was uti
Externí odkaz:
https://doaj.org/article/a1219cef11fc4db8b9705fe41084e84b
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 3, Pp 335-344 (2021)
Spine grape (Vitis davidii Foex.) is an important wild grape species native to China. Fifteen red spine grape clones and three red Vitis vinifera grape varieties were used to evaluate the differences in the anthocyanin profiles and color properties o
Externí odkaz:
https://doaj.org/article/d2c55effad284466a54e10f7e669666b
Autor:
Tingting Ma, Tian Lan, Tonghui Geng, Yanlun Ju, Guo Cheng, Zhiluo Que, Guitian Gao, Yulin Fang, Xiangyu Sun
Publikováno v:
Food & Nutrition Research, Vol 63, Iss 0, Pp 1-17 (2019)
Background: Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular
Externí odkaz:
https://doaj.org/article/66200935d59346e798b3529330df8860
Publikováno v:
Foods, Vol 10, Iss 11, p 2718 (2021)
Monoterpenes are crucial to floral and fruit aromas in grapes and wines. Cluster thinning is a common practice for improving grape quality. Using Vitis vinifera cv. Muscat Hamburg, the effects of three cluster-thinning regimes on the biosynthesis and
Externí odkaz:
https://doaj.org/article/994bf7a4d7924247ac98303dcca0dfb6
Publikováno v:
Foods, Vol 10, Iss 3, p 625 (2021)
In this study, ultraviolet-C (UV-C) was utilized to improve the quality of post-harvest grape berries, and the transcriptomic and metabolomic basis of this improvement was elucidated. Berries of the red grape variety ‘Zicui’ and the white variety
Externí odkaz:
https://doaj.org/article/8282baa8ca914844837715ed328ff74c
Publikováno v:
Food & Nutrition Research, Vol 59, Iss 0, Pp 1-10 (2015)
Background: Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytoch
Externí odkaz:
https://doaj.org/article/1c720777e6fc4235bf7a1486eea07def