Results 141 to 150 of about 680,610 (192)

Cache Pilfering Risks Vary With Seed Species and Pilferers. [PDF]

Ecol Evol
Cha M, Li Y, Wang M, Yi X.
europepmc   +1 more source

Functional Studies and Expression Characteristics of the Vacuolar Sugar Transporter CoSWEET2a in <i>Camellia oleifera</i>. [PDF]

Plants (Basel)
Zou X, Du B, Zhou J, Hu J, Cao Y, Zhang L.   +5 more
europepmc   +1 more source

Honey Bee Pollination of <i>Camellia oleifera</i> and Mitigation of Toxic Crop Nectar. [PDF]

Insects
Liu F, Dai P, Zhou W, Hu J, Yuan F, Xu X, Jiang W, Luo Q, Huang H, Zhang G, Ye W.   +10 more
europepmc   +1 more source

The Research of Camellia Oleifera Seed Winnowing Peel Test

Advanced Materials Research, 2011
On the basis of analyzing the properties of the Camellia oleifera peel and seed, for the purpose of solving the problem of the separation of peel and seed, a device has been designed based on the aerodynamic principles. The single factor experiment has been carried out to research how the feeding angle, feeding height, fan inclination and fan height ...
Chuan Zhen Guo, Hong Chen, Qiao Xia Yuan, Liang Ge, Zi Gao Yang   +4 more
openaire   +2 more sources

Transcriptome and Anatomical Comparisons Reveal the Effects of Methyl Jasmonate on the Seed Development of Camellia oleifera

Journal of Agricultural and Food Chemistry, 2023
Seed is a major storage organ that determines the yield and quality of Camellia oleifera (C. oleifera). Methyl jasmonate (MeJA) is a signaling molecule involved in plant growth and development. However, the role of MeJA in the development of C.
Wenfang Gong, Deyi Yuan, Xinran Yu
exaly   +3 more sources

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Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor

Food Chemistry, 2021
Microwave is a new pretreatment technology, and microwave processing time of camellia seeds is a factor affecting the flavor of camellia seed oil (CSO). Therefore, this study on the characteristic volatile compounds of CSO from microwaved seeds with different processing time was carried out by electronic nose (E-nose), headspace-solid phase ...
Junhua, He, Xuehui, Wu, Zhiliang, Yu
openaire   +2 more sources

Seed Transcriptomics Analysis in Camellia oleifera Uncovers Genes Associated with Oil Content and Fatty Acid Composition

International Journal of Molecular Sciences, 2018
Camellia oleifera is a major tree species for producing edible oil. Its seed oil is well known for the high level of oleic acids; however, little is known regarding the molecular mechanism of lipid biosynthesis in C. oleifera.
Ping Lin, Hengfu Yin, Kailiang Wang
exaly   +2 more sources

Steam‐exploded camellia ( Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions

International Journal of Food Science & Technology, 2022
Summary We aimed here to investigate the ability of steam‐exploded camellia seed protein (SECSP) in stabilising steam‐exploded camellia seed oil‐in‐water emulsion in comparison with soy protein isolate (SPI). Emulsions with different SECSP and SPI contents (0.5, 1, 1.5 and 2 g 100 mL −1
Shanying Zhang, Fengman Yin, Lili Zheng, Xiaoyan Zheng, Yang Yang, Dao Xiao, Binling Ai, Zhanwu Sheng   +7 more
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Microwave intermittent drying characteristics of camellia oleifera seeds

Journal of Food Process Engineering, 2020
AbstractThis paper reports on an experimental investigation of the drying characteristics and kinetics of camellia oleifera seeds under microwave intermittent drying conditions. The effects of key parameters such as microwave power, heating time, and the length of the intermittent time are discussed in detail.
Dan Huang, Kaiyang Men, Xiaohong Tang, Wei Li, SA Sherif   +4 more
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Quality comparison of camellia (Camellia oleifera C.Abel) seed oil with different extraction methods

International Food Research Journal, 2023
The quality of camellia seed oil (CSO) varies with the oil extraction methods. In the present work, the oil yield, physicochemical properties, bioactive compounds, fatty acid composition, and Fourier transform infrared spectra of CSOs prepared by supercritical fluid, aqueous, pressing, and solvent extraction were explored systematically.
Junhua He, Dan Lin, Shuzhen Lin, Xuehui Wu, Shuhong Lin, Xiaojia Chen   +5 more
openaire   +1 more source