Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Yu Lin Fang"'
Autor:
Teng-fei XU, Yu-rui GUO, Wen-yuan WANG, Xiao-jian YUAN, Yan-nan CHU, Xiao-wei WANG, Yu-lei HAN, Yue-jin WANG, Rui SONG, Yu-lin FANG, Lu-jun WANG, Yan XU
Publikováno v:
Journal of Integrative Agriculture, Vol 21, Iss 6, Pp 1633-1644 (2022)
Embryo rescue technology plays an important role in seedless grape breeding. However, the efficiency of embryo rescue, including the embryo formation, germination, and seedling rates, is closely related to the parental genotypes, degree of abortion,
Externí odkaz:
https://doaj.org/article/891e346020294707bb1b00653ec9cee7
Autor:
Teng-fei XU, Xin YANG, Meng ZHANG, Shui-huan GUO, Wen-jing FU, Bi-jiang ZHOU, Yu-jia LIU, Hai-jun MA, Yu-lin FANG, Gang YANG, Jiang-fei MENG
Publikováno v:
Journal of Integrative Agriculture, Vol 21, Iss 4, Pp 1028-1043 (2022)
Changes in the metabolites of table grapes (Vitis vinifera) reportedly occur during postharvest senescence. The aim of this study was to determine the metabolomic differences in postharvest table grapes (‘Red Globe’) after being subjected to diff
Externí odkaz:
https://doaj.org/article/5fc7d7a7f81349289583d9010f23b811
Autor:
Wan-Ni Wang, Yun-Hui Qian, Ruo-Han Liu, Tao Liang, Yin-Ting Ding, Xue-Lei Xu, Shan Huang, Yu-Lin Fang, Yan-Lun Ju
Publikováno v:
Foods, Vol 12, Iss 18, p 3371 (2023)
The basic physical and chemical qualities, nutrition, aroma components, and sensory evaluation of 17 varieties of table grapes were studied. The quality evaluation system of different table grape varieties was preliminarily determined. Our results sh
Externí odkaz:
https://doaj.org/article/97dac44b61004fd591ba1d9705d460b8
Autor:
Xiaofeng Wei, Uwamahoro Francoise, Minyang Qin, Qiuchong Chen, Yumeng Li, Xiangyu Sun, Yu-Lin Fang
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 367-374 (2020)
The methanol content is an important indicator in determining the quality of wine. The effects of material quality, fermentation conditions and storage containers on the formation of methanol and other substances in winemaking process were studied. T
Externí odkaz:
https://doaj.org/article/98fc38a23bc84e1892398a59c1385cfb
Publikováno v:
Food Chemistry: X, Vol 11, Iss , Pp 100125- (2021)
This study sought to determine the effects of variety on the astringency and chemistry of condensed tannins of spine grapes and wines. Fifteen varieties of red spine grape (Vitis davidii Foex) were used. Condensed tannin content, composition, and win
Externí odkaz:
https://doaj.org/article/bf8301079f364ee1a3bc59ea555032ac
Autor:
Xiao-feng Yue, Si-si Jing, Xiao-fan Ni, Ke-kun Zhang, Yu-lin Fang, Zhen-wen Zhang, Yan-lun Ju
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocya
Externí odkaz:
https://doaj.org/article/6d8cb4ab5f9946cb87addbe7d5e6ae5b
Publikováno v:
Foods, Vol 9, Iss 10, p 1387 (2020)
Native to China, spine grapes (Vitis davidii Foex) are an important wild grape species. Here, the quality characteristics of one white and three red spine grape clones were evaluated via targeted metabolomic and transcription level analysis. Xiangzhe
Externí odkaz:
https://doaj.org/article/7544f683d229492f8efde4bdf5ffb379
Publikováno v:
Molecules, Vol 19, Iss 7, Pp 10189-10207 (2014)
The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. T
Externí odkaz:
https://doaj.org/article/b15057f42ac9437a9ab0fb0ce4ec3e4f
Autor:
Zhi-Hao Deng, Ang Zhang, Zhi-Wei Yang, Ya-Li Zhong, Jian Mu, Fei Wang, Ya-Xin Liu, Jin-Jie Zhang, Yu-Lin Fang
Publikováno v:
Molecules, Vol 24, Iss 2, p 248 (2019)
The concentrations of trace elements in wines and health risk assessment via wine consumption were investigated in 315 wines. Samples were collected from eight major wine-producing regions in China. The concentrations of twelve trace elements were de
Externí odkaz:
https://doaj.org/article/40f1097859ff4cb8bf242671878b0296
Autor:
Min Liu, Xu Liu, Bao-Sen Cheng, Xue-Lei Ma, Xiao-Tong Lyu, Xian-Fang Zhao, Yan-Lun Ju, Zhuo Min, Yu-Lin Fang
Publikováno v:
Spanish Journal of Agricultural Research, Vol 14, Iss 4, Pp e1106-e1106 (2016)
Phosphate-solubilizing bacteria (PSB) have the ability to solubilize insoluble phosphorus (P) and release soluble P. Extensive research has been performed with respect to PSB isolation from the rhizospheres of various plants, but little is known abou
Externí odkaz:
https://doaj.org/article/fdc145e3058c42c29d65e6029d999db2