Results 11 to 20 of about 24,225 (277)

Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit

Horticulturae, 2021
Pear (Pyrus spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known ...
Jing Fan, Wei Du, Qi-Liang Chen, Jing-Guo Zhang, Xiao-Ping Yang, Syed Bilal Hussain, Hong-Ju Hu   +6 more
doaj   +2 more sources

Widely targeted metabolomics reveals the physiological and metabolic mechanisms of browning in tobacco leaves induced by starvation stress [PDF]

Frontiers in Plant Science
Browning widely occurs during the processing of crops and their products, reducing both quality and economic value. However, the mechanisms underlying postharvest leaf browning under starvation-dominated conditions remain unclear. Here, compared with the
Zeyu Zhao, Zeyu Zhao, Xueyan Jing, Guanhui Li, Guanhui Li, Qi Xu, Benbo Xu, Kesu Wei, Liping Chen, Bin Wei, Jiati Tang, Yuhang Zhao, Lingli Xie, Jianbing Qin, Shengjiang Wu, Shengjiang Wu   +15 more
doaj   +2 more sources

Genome-Wide Analysis of the Polyphenol Oxidase Gene Family in Olea europaea Provides Insights into the Mechanism of Enzymatic Browning in Olive Fruit

Antioxidants, 2023
Browning of olive (Olea europaea L.) fruit reduces the sensory and nutritional qualities of olive oil, thereby increasing production costs. Polyphenol oxidases (PPOs) are the key enzymes that catalyze phenolic substance oxidation and mediate enzymatic ...
Qingqing Liu, Chenhe Wang, Qizhen Cui, Yutong Fan, Jianguo Zhang, Guodong Rao   +5 more
doaj   +2 more sources

TSH promotes adiposity by inhibiting the browning of white fat

Adipocyte, 2020
Adiposity is caused by an imbalance between energy intake and consumption. Promotion of the browning of white fat increases energy expenditure and could combat adiposity.
Jianmei Zhang, Huixiao Wu, Shizhan Ma, Ling Gao, Chunxiao Yu, Fei Jing, Jiajun Zhao   +6 more
doaj   +2 more sources

Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process

Molecules, 2023
Surface browning plays a major role in the quality loss of fresh-cut potatoes. Untargeted metabolomics were used to understand the metabolic changes of fresh-cut potato during the browning process.
Baohong Li, Yingjie Fu, Hui Xi, Shan Liu, Wuduo Zhao, Peng Li, Wu Fan, Dingzhong Wang, Shihao Sun   +8 more
doaj   +2 more sources

The DMHGABA Neurons Play a Crucial Role in the Regulation of Cold‐Induced White Adipose Browning through DMH to LPO Projection [PDF]

Advanced Science
The browning of white adipose tissue (WAT) can convert energy‐storing WAT into energy‐dissipating beige adipose tissue to combat obesity and metabolic dysfunction. Cold exposure is a WAT browning‐inducing condition in mice.
Zhijie Su, Yujia Hou, Bingwei Wang, Qian Zhou, Wen Yang, Bingbing Guo, Chenyu Zhang, Miao Zhao, Xiaoning Yang, Jiarui Liu, Xiangyang Xie, Lihua Qin, Weiguang Zhang, Wei L. Shen, Ruimao Zheng   +14 more
doaj   +2 more sources

Comparative Transcriptome and Metabolome Profiling Revealed Molecular Cascade Events During the Enzymatic Browning of Potato Tubers After Cutting

Plants
Enzymatic browning is a major issue in potato processing, causing a decline in both nutritional value and quality. Although there are numerous studies on the mechanism of enzymatic browning of potato tubers, few relevant reports are available on the ...
Li Wang, Jianwei Shan, Jitao Liu, Kang An, Kun Yang, Chengchen Li, Xiaobo Li, Xingyao Xiong   +7 more
doaj   +2 more sources

Study on enzymatic browning in suspension cultures of licorice cells

Biotechnology & Biotechnological Equipment, 2016
Enzymatic browning is one of the main obstacles encountered in the establishment of suspension systems of licorice cells. Browning of cells may result in decreased viability, poor growth and even death.
Yali Li, Tingting Meng, Yuxi Wang, Xiaoli Zhang   +3 more
doaj   +2 more sources

Integrated metabolomic and transcriptomic analysis provides insights into the browning of walnut endocarps [PDF]

Frontiers in Plant Science
Walnut (Juglans regia L.) is an important woody plant worldwide, and endocarp color affects the economic value of walnut. During the postharvest processing and storage of walnut, the endocarp often undergoes browning. Browning has become a major obstacle
Yifeng Wang, Mingxia Wang, Yaonian Chen, Wenbin Hu, Shuling Zhao   +4 more
doaj   +2 more sources

Disease-associated adipose browning: current evidence and perspectives [PDF]

Adipocyte
Brown and beige adipose tissue represent evolutionary adaptations in mammals, functioning as specialized thermogenic organs to maintain body temperature.
Xiyue Zhang, Xue Han, Jiesi Xu, Guoping Li   +3 more
doaj   +2 more sources