Zobrazeno 1 - 10
of 851
pro vyhledávání: '"wolfberry"'
Publikováno v:
Xibei zhiwu xuebao, Vol 44, Iss 11, Pp 1714-1724 (2024)
[Objective] The study aims to investigate the effects of zinc oxide nanoparticles (ZnO NPs) on wolfberry seedlings under saline-alkali stress, evaluate its physiological mechanism for alleviating saline-alkali stress, and explore its application po
Externí odkaz:
https://doaj.org/article/9293a7078ead438499095f283ce1d2d1
Autor:
Guanjun PAN, Jiao FENG, Linyuan DUAN, Xuanli ZHANG, Guoli DAI, Ping SHUAI, Ken QIN, Zhilong HAO, Bo ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 264-273 (2024)
In order to investigate the suitable tea types of wolfberry, this study prepared 4 kinds of wolfberry tea made from two kinds of wolfberry plant respectively with green tea or white tea processing technology. Headspace solid-phase microextraction-gas
Externí odkaz:
https://doaj.org/article/487a481370b340ab93594fc00a6b2ee1
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 257-264 (2024)
In order to study the effective method of the enrichment and purification of anthocyanin in black wolfberry and mulberry, and identify the structure of anthocyanin, the black wolfberry and mulberry extracts were purified by macroporous resins. The ad
Externí odkaz:
https://doaj.org/article/e2fccf072c3b42ef8146fd74031ae392
Publikováno v:
Agricultural Water Management, Vol 303, Iss , Pp 109054- (2024)
Drip irrigation is a worldwide water-saving irrigation technology and benefits crop production. Yet, the emitter clogging is still a crucial problem for application. Recently, ceramic emitter (CE) with porous flow path was proposed as an alternative
Externí odkaz:
https://doaj.org/article/330e72da8f604d229c369b6748785c74
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 342-350 (2024)
The study aimed to determine the in vitro digestive properties of wolfberry multigrain meal replacement powders with a low glycemic index (GI). The basic components, water absorption and swelling rate, starch components, starch hydrolysis rate, and e
Externí odkaz:
https://doaj.org/article/83ef873bafc64f2fab929a111fb94cc3
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 2, Pp 126-134 (2024)
As a superfruit, wolfberry has extremely high nutritional value, and how to enhance the accessibility of its nutrients is the core of current research. This study focused on exploring the kinetic model of Lactobacillus plantarum CCFM1050 fermentation
Externí odkaz:
https://doaj.org/article/96222d8c13a64fecadc99954923c2c41
Publikováno v:
Frontiers in Pharmacology, Vol 15 (2024)
Wolfberry, esteemed as a traditional Chinese medicinal material and functional food, is replete with nutrients and boasts a diverse array of health benefits, including hypoglycemic, antitumor, antioxidant, anti-inflammatory, and immune-enhancing prop
Externí odkaz:
https://doaj.org/article/0c0b8582b9f747b8962c05e3839a84d5
Identification of the SWEET gene family and its relationship with soluble sugar content in wolfberry
Publikováno v:
Xibei zhiwu xuebao, Vol 44, Iss 3, Pp 396-407 (2024)
[ Objective ] Sugars will eventually be exported transporters ( SWEETs ) play an important role in growth and development of plants. The aims of the study were to elucidate the role of the SWEET gene family in sugar
Externí odkaz:
https://doaj.org/article/7e55937f16094f1786a0c86cc10eb1dc
Autor:
Rongjie Wu, Bin Xue, George Martial Ndzana, Yan Wang, Longwei Fu, Bingqing Liu, Ruili Gao, Kun Ma, Lingtong Du, Hui An, Muhammad Kamran
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-17 (2024)
Abstract Background Dissolved organic matter (DOM) is the most active component of soil organic matter (SOM), playing a major role in regulating soil fertility and carbon cycling. However, the effects of different wolfberry (Lycium barbarum L.) plant
Externí odkaz:
https://doaj.org/article/deeaff5de89d48d08d512732b31d25a2
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 2, Pp 296-304 (2024)
In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates
Externí odkaz:
https://doaj.org/article/68ef8c59bfd04315b5777b1785a17f18