Results 171 to 180 of about 135,364 (264)
1‐Methylcyclopropene (1‐MCP) containing‐paper delayed the color change and maintained higher rate of commercially acceptable fruit in Anxi persimmons during storage were attributed to the increased activities of H+‐ATPase, Ca2+‐ATPase, and Mg2+‐ATPase and higher levels of ATP content and energy charge (EC).
Lingzhen Zeng +5 more
wiley +1 more source
Identification and expression analysis of apple CYP family genes in different rootstock-scion combination. [PDF]
Ma W +6 more
europepmc +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Comprehensive assessment of <i>Erwinia amylovora</i>: from establishment risk in global host production areas to dispersal dynamics and associated economic losses in China. [PDF]
Li M +8 more
europepmc +1 more source
An Improved Transformation System for Molecular Biology Research in Peach Fruit
Schematic Diagram of Repeated Agrobacterium‐Mediated Transformation. A triple‐stage on‐tree Agrobacterium injection enables gene manipulation in peach with up to 32‐day expression, supporting efficient, nonheritable functional analysis without tissue culture.
Chunhong Li +7 more
wiley +1 more source
Procyanidin B2 and an autochthonous apple pulp extract modulate oxidative stress and PPARγ expression on an in vitro model of lipid steatosis in HepG2 cells. [PDF]
Millán-Laleona A +5 more
europepmc +1 more source
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source

