Zobrazeno 1 - 10
of 1 482
pro vyhledávání: '"rambutan"'
Autor:
Asghar, Ali1, Tan, Yong Chiang1, Zahoor, Mohammad2, Zainal Abidin, Syafiq Asnawi3, Yow, Yoon-Yen1, Khan, Ezzat4, Lahiri, Chandrajit1 chandrajitl@sunway.edu.my
Publikováno v:
Scientific Reports. 7/5/2021, Vol. 11 Issue 1, p1-15. 15p.
Effect of Melatonin on Browning, Membrane Lipid and Energy Metabolisms in Postharvest Rambutan Fruit
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 207-215 (2024)
In this study, to investigate the effects of melatonin on pericarp browning in rambutan fruit, postharvest ‘Baoyan7’ rambutan fruit was immersed in melatonin solutions at varying concentrations for 15 min, air-dried, and then stored at 25 ℃ for
Externí odkaz:
https://doaj.org/article/30e8244dbb0e46cea9fcaa1e43457170
Autor:
Nguyen Trinh Trong, Phu Huynh Le Tan, Dat Nguyen Ngoc, Ba Le Huy, Dat Tran Thanh, Nam Thai Van
Publikováno v:
AIMS Environmental Science, Vol 11, Iss 4, Pp 576-592 (2024)
A cellulose-based aerogel has been synthesized from rambutan peel to mitigate environmental pollution caused by agricultural waste, rendering it an eco-friendly material with potential applications in oil spill remediation as well as enhancing the va
Externí odkaz:
https://doaj.org/article/4471247c27f646178fa900125a023d66
Autor:
Siti Raudhatul Kamali, Saprini Hamdiani, Dhony Hermanto, Dinar Suksmayu Saputri, Chang-Nan Chen
Publikováno v:
Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam), Vol 19, Iss 3, Pp 525-528 (2024)
In this study, rambutan (Nephelium Lappaceum L.) seeds were used to fabricate green carbon dots (gCDs) by employing a hydrothermal process. The synthesized CDs were evaluated using Fourier transform infrared (FT-IR) and X-ray photoelectron spectrosco
Externí odkaz:
https://doaj.org/article/7f5f6adff0904cac8b5115af844bd5de
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
BackgroundAroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil. Thus, there is a need for a comprehensive characterization of the aroma profile of rambut
Externí odkaz:
https://doaj.org/article/b6c63e45dedc45c09cddd8c44c041f6c
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101699- (2024)
A foodomics approach was employed to systematically characterize and compare the quality parameters, antioxidant activity, minor-components, fatty acid composition, and lipid profiles of the seed oils from the three most popular rambutan varieties in
Externí odkaz:
https://doaj.org/article/f8081add50fa4dc095ce1cc1fbbce537
Autor:
Joydeb Gomasta, A. S. M. Mesbah Uddin, Emrul Kayesh, Monirul Islam, Mohammad Amdadul Haque, Ashraful Alam, Md. Torikul Islam
Publikováno v:
Data in Brief, Vol 55, Iss , Pp 110684- (2024)
Rambutan (Nephelium lappaceum L.), an exotic non-climacteric tropical fruit in Bangladesh, has got wide acceptance to consumers as well as growers due to its attractive appearance, taste and nutrition, but the demerits of inadequate fruiting and yiel
Externí odkaz:
https://doaj.org/article/2bb6eb16e64a429aa79da219a1173ebf
Autor:
Nguyen, Duyen Thi Cam a, ⁎, Nguyen, Ngoan Thi Thao b
Publikováno v:
In Environmental Technology & Innovation February 2025 37
Autor:
H., JAMAL1, Y., FARZANA2, A., NAJNIN3, M. A., RASHID4, A. J., KARIM5, S., DEEPTHI6, M. H. M., NAZMUL6 poorpiku@Yahoo.com
Publikováno v:
International Journal of Pharmaceutical Research (09752366). Jan-Mar2019, Vol. 11 Issue 1, p306-310. 5p.
Autor:
Yujing Li1 liyujing150517@163.com, Zhaojie Li2 hunterlee_81@163.com, Hu Hou3 houhu@ouc.edu.cn, Yongliang Zhuang1 ylzhuang@kmust.edu.cn, Liping Sun1 kmlpsun@163.com
Publikováno v:
Molecules. Sep2018, Vol. 23 Issue 9, p2263. 12p. 1 Diagram, 5 Graphs.