Results 81 to 90 of about 685 (116)

Geographic Variation and Host Genetics Shape the Human Skin Microbiome

Seong HJ, Quince C.
europepmc   +1 more source

Flowering pathway genes: key targets for accelerated breeding in woody plants. [PDF]

Plant Cell Rep
Song GQ, Jaikham J, Wang W.
europepmc   +1 more source

Beneficial effects of food-medicine homologous herbs for patients with diabetic kidney disease. [PDF]

Front Immunol
Zeng Q, Wang W, Li Y, Wang M, Liu Z, Yan L, Zhan J, Wang X, Liang Y, Yu R.   +9 more
europepmc   +1 more source

Research progress on peptides that inhibit melanin synthesis. [PDF]

Front Pharmacol
Yu B, Wang N, Cai S, Yan H, Sun S, Wang S, Li Y, Liang Z.   +7 more
europepmc   +1 more source

New Potential Pharmacological Options for Endometriosis Associated Pain. [PDF]

Int J Mol Sci
García-Izquierdo L, Marín-Sánchez P, García-Peñarrubia P, Martínez-Esparza M.   +3 more
europepmc   +1 more source

Insights into chestnut (Castanea spp.) graft incompatibility through the monitoring of chemical and physiological parameters. [PDF]

Planta
Gamba G, Donno D, Akyüz B, Cuenca Valera B, Beccaro GL.   +4 more
europepmc   +1 more source

Antioxidant and Antiulcerative Properties of Phenolics from Chinese Quince, Quince, and Apple Fruits

Journal of Agricultural and Food Chemistry, 2006
To evaluate the health benefits of Chinese quince and quince phenolics, their antioxidant properties and antiulcerative activity were investigated in comparison with apple phenolics as a reference. The strength of antioxidant activity and DPPH radical scavenging activity of these fruit phenolics varied according to different in vitro evaluation systems,
Yasunori, Hamauzu, Takanori, Inno, Chihiro, Kume, Miho, Irie, Kohzy, Hiramatsu   +4 more
openaire   +2 more sources

Volatile components of Chinese quince (Pseudocydonia sinensis Schneid)

Journal of Agricultural and Food Chemistry, 1987
Identification de 111 composes volatils dans l'huile essentielle extraite de la peau ou de la chair de ce fruit, utilise dans des fruits confits ou des liqueurs.
Satoru Mihara, Hideki Tateba, Osamu Nishimura, Yoshimitsu Machii, Katsumi Kishino   +4 more
openaire   +3 more sources

Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds

International Food Research Journal, 2023
The effect of pH and different types and concentrations of salt ions on the gel properties of gum extracted from Chinese quince seeds (CQSG) were investigated by analysing the texture, flow behaviour, water-holding capacity (WHC), zeta potential, and thermal and morphological properties of the gels formed by the gum.
Li-Xia Hou, Wen-Bo Miao, Ye-Tong Yao, Zi-Da Zhu, Huamin Liu, Zhao Qin, Xuede Wang   +6 more
openaire   +1 more source