Zobrazeno 1 - 10
of 365
pro vyhledávání: '"fruit flavor"'
Autor:
Qiao Xiao, Shiyuan Ye, Hao Wang, Shanshan Xing, Wenli Zhu, Haonan Zhang, Jiawei Zhu, Changbing Pu, Dongqi Zhao, Qiong Zhou, Jin Wang, Lijin Lin, Dong Liang, Xiulan Lv
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101790- (2024)
Plums (Prunus salicina and Prunus domestica) are prevalent in southwestern China, and have attracted interest owing to their delectable taste and exceptional nutritional properties. Therefore, this study aimed to investigate the nutritional and flavo
Externí odkaz:
https://doaj.org/article/7cffa90166644eb09b0bad5a8604eea5
Autor:
Yao Teng, Ye Wang, Sunjian Zhang, Xiaoying Zhang, Jiayu Li, Fengchan Wu, Caixia Chen, Xiuqin Long, Anding Li
Publikováno v:
PeerJ, Vol 12, p e17983 (2024)
Background Passion fruit (Passiflora edulis) is loved for its delicious flavor and nutritious juice. Although studies have delved into the cultivation and enhancement of passion fruit varieties, the underlying factors contributing to the fruit’s ap
Externí odkaz:
https://doaj.org/article/ddc88f5a284e423f81796eff2578940e
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Baccaurea ramiflora Lour. is a new kind of underutilized wild fruit tree; the metabolic reasons for its fruit flavor changes are not yet clear. In this study, the pink flesh of this excellent tasting fruit (BR) was used to reveal the metabolic causes
Externí odkaz:
https://doaj.org/article/a9f25d9c78ea4e5fbe2f7cd7c338950e
Publikováno v:
Majallah-i ̒Ulum-i Bāghbānī, Vol 37, Iss 4, Pp 915-929 (2024)
IntroductionKiwi (Actinidia deliciosa) is rich in minerals, vitamins and antioxidants. Kiwi fruit is sensitive to ethylene and has high perishability. There are some physical and chemical methods to delay aging and maintain postharvest quality of fru
Externí odkaz:
https://doaj.org/article/00d0d78999ff46cea639a82355e3257b
Publikováno v:
Journal of Advanced Research, Vol 53, Iss , Pp 17-31 (2023)
Introduction: Flavor is a major contributor to consumer preference. Despite being effective at extending the fruit’s commercial life, cold storage also results in a significant loss of flavor volatiles. To date, there has been few studies on the me
Externí odkaz:
https://doaj.org/article/41d58fc1ff6b4ef28bbd16dcc5807465
Autor:
Xinya Liu, Liqin Song, Baogui Xue, Zhuoheng Chi, Yuan Wang, Songqin Wen, Wenjuan Lv, Qiankun Hu, Qigao Guo, Shuming Wang, Di Wu, Guolu Liang, Danlong Jing
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101046- (2024)
Triploid loquats are divided into yellow- and white-fleshed cultivars. To better understand taste variations in triploid loquat fruits, we used a UPLC-ESI-QTRAP-MS/MS-based widely targeted metabolomic analysis to examine the metabolic composition of
Externí odkaz:
https://doaj.org/article/7d303f323e8b4bc1b7d6de97fc4ce895
Autor:
Qinghua Ye, Shiyan Zhang, Qian Xie, Wei Wang, Zhehui Lin, Huiquan Wang, Yafang Yuan, Qingxi Chen
Publikováno v:
Horticulturae, Vol 10, Iss 3, p 293 (2024)
Polyphenols play a crucial role in fruit flavor. To elucidate the mechanism of fruit polyphenol metabolism, we constructed a transcriptome atlas through PacBio single-molecule real-time (SMRT) sequencing and Illumina next-generation sequencing (NGS)
Externí odkaz:
https://doaj.org/article/64ee7d54bfdc49d68a5361613ed5dcea
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Akademický článek
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