Results 21 to 30 of about 76 (41)

Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar. [PDF]

Foods
Chen S, Wang Y, Sun X, Han Z, Jiang Q, Gao L, Zhang R.   +6 more
europepmc   +1 more source

Ju-LiteMobileAtt: A lightweight attention network for efficient jujube defect classification. [PDF]

PLoS One
Zhu X, Dang H, Jin X, Li X.
europepmc   +1 more source

Beyond Single-Pathogen Models: Understanding Mixed Infections Involving Phytoplasmas and Other Plant Pathogens. [PDF]

Plants (Basel)
Yu SS, Wei W.
europepmc   +1 more source

A holistic visualization for quality of Chinese materia medica: Structural and metabolic visualization by magnetic resonance imaging. [PDF]

J Pharm Anal
Wu J, Zhong K, Yang H, Zhang P, Yu N, Chen W, Zhang N, Gui S, Han L, Peng D.   +9 more
europepmc   +1 more source

Modulating alfalfa growth: impacts of plant growth regulators on physiology, architecture, and seed yield. [PDF]

BMC Plant Biol
Wang X, Liu Y, Sui X, Li K, Yimingniyazi A, Jin L, Lang M.   +6 more
europepmc   +1 more source

Extraction and purification of total flavonoids from Zanthoxylum planispinum Var. Dintanensis leaves and effect of altitude on total flavonoids content. [PDF]

Sci Rep
Wang J, Huang X, Chen Z, Chen N, Yang M, Liang C, Yu Y, Shi D.   +7 more
europepmc   +1 more source

What are the 100 most cited fungal genera?

Stud Mycol
Bhunjun CS, Chen YJ, Phukhamsakda C, Boekhout T, Groenewald JZ, McKenzie EHC, Francisco EC, Frisvad JC, Groenewald M, Hurdeal VG, Luangsa-Ard J, Perrone G, Visagie CM, Bai FY, Błaszkowski J, Braun U, de Souza FA, de Queiroz MB, Dutta AK, Gonkhom D, Goto BT, Guarnaccia V, Hagen F, Houbraken J, Lachance MA, Li JJ, Luo KY, Magurno F, Mongkolsamrit S, Robert V, Roy N, Tibpromma S, Wanasinghe DN, Wang DQ, Wei DP, Zhao CL, Aiphuk W, Ajayi-Oyetunde O, Arantes TD, Araujo JC, Begerow D, Bakhshi M, Barbosa RN, Behrens FH, Bensch K, Bezerra JDP, Bilański P, Bradley CA, Bubner B, Burgess TI, Buyck B, Čadež N, Cai L, Calaça FJS, Campbell LJ, Chaverri P, Chen YY, Chethana KWT, Coetzee B, Costa MM, Chen Q, Custódio FA, Dai YC, Damm U, Santiago ALCMA, De Miccolis Angelini RM, Dijksterhuis J, Dissanayake AJ, Doilom M, Dong W, Álvarez-Duarte E, Fischer M, Gajanayake AJ, Gené J, Gomdola D, Gomes AAM, Hausner G, He MQ, Hou L, Iturrieta-González I, Jami F, Jankowiak R, Jayawardena RS, Kandemir H, Kiss L, Kobmoo N, Kowalski T, Landi L, Lin CG, Liu JK, Liu XB, Loizides M, Luangharn T, Maharachchikumbura SSN, Mkhwanazi GJM, Manawasinghe IS, Marin-Felix Y, McTaggart AR, Moreau PA, Morozova OV, Mostert L, Osiewacz HD, Pem D, Phookamsak R, Pollastro S, Pordel A, Poyntner C, Phillips AJL, Phonemany M, Promputtha I, Rathnayaka AR, Rodrigues AM, Romanazzi G, Rothmann L, Salgado-Salazar C, Sandoval-Denis M, Saupe SJ, Scholler M, Scott P, Shivas RG, Silar P, Silva-Filho AGS, Souza-Motta CM, Spies CFJ, Stchigel AM, Sterflinger K, Summerbell RC, Svetasheva TY, Takamatsu S, Theelen B, Theodoro RC, Thines M, Thongklang N, Torres R, Turchetti B, van den Brule T, Wang XW, Wartchow F, Welti S, Wijesinghe SN, Wu F, Xu R, Yang ZL, Yilmaz N, Yurkov A, Zhao L, Zhao RL, Zhou N, Hyde KD, Crous PW.   +149 more
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Preparation, structural characterization and antioxidant activity of water-soluble polysaccharides and purified fractions from blackened jujube by an activity-oriented approach

Food Chemistry, 2022
This study aimed to investigate the structural features and antioxidant activity in vitro of crude blackened jujube polysaccharides (BJPs) and five purified polysaccharides based on the activity-oriented approach. The crude BJPs exhibited dose-dependent radical scavenging activity and total reducing capacity, and provided excellent protective effects ...
Zhichang Qiu, Rentang Zhang
exaly   +3 more sources

Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube

Food Chemistry
Previous studies demonstrated jujube blackening effectively increased cyclic adenosine phosphate and triterpene acid levels, improving its nutritional value. However, compositional changes during this process require further elucidation. The objective aimed to analyze compositional transformations during this process with SEM, TPA, UPLC-MS, E-nose ...
Yuxiao Wang
exaly   +3 more sources

Fabricating Blackened Jujube Polysaccharide‐Zn (II) Complex to Enhance its Anti‐Inflammatory Effect: Structural Characterization and Biological Evaluation

Journal of Food Science
ABSTRACT Polysaccharides extracted from blackened jujubes (BP) demonstrate remarkable pharmacological activities. Chelation with zinc ions represents an effective strategy for enhancing their biological functions.
Rentang Zhang, Yuxiao Wang
exaly   +2 more sources