Results 51 to 60 of about 39,966 (263)
Advanced Science, EarlyView.This study presents S‐coordinated Cu single‐atom nanozymes (Cu/CNS) fabricated via mild photocatalytic self‐assembly strategy. The nanozyme exhibits exceptional multi‐enzyme activity and near‐perfect antimicrobial efficacy. Incorporated into chitosan‐gelatin film, it enables pH‐responsive, broad‐spectrum fruit preservation, more than doubling the shelf‐
Chuanlong Men +7 more
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浙江大学学报. 农业与生命科学版, 2021 Representative varieties of six different citrus types including ‘Yuhuan Wendan’ (pomelo), ‘Huyou’ (grapefruit), ‘Lunwan navel orange’ (sweet orange), ‘Daidai’ (bitter orange), ‘Ougan’ (mandarin) and ‘Ponkan’ (tangerine) were selected as materials.
ZHU Tailin +6 more
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Unlocking fruit dimensions: Quantification of functional traits driving plant–frugivore interactions
Applications in Plant Sciences, EarlyView.Abstract Fleshy fruits attract animals to ingest fruit, swallow the seeds, and release them in the landscape, thus facilitating seed dispersal and plant regeneration. Attraction of animal dispersers is achieved via attractants such as color or scent, and rewards like sugars, lipids, and micronutrients.
Linh M. N. Nguyen +4 more
wiley +1 more source
Foods, 2022 Citrus flavonoids are well-known for their beneficial effects at the cardiovascular and cardio-metabolic level, but often the encouraging in vitro results are not confirmed by in vivo approaches; in addition, the clinical trials are also inconsistent ...
Lorenzo Flori +7 more
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Studies on the extraction and characterization of pectin and bitter principles from New Zealand grapefruit and Philippine calamansi : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1981 A study was conducted to determine the presence of bitter components in NZ grapefruit and Philippine calamansi; describe the effect of maturity on the bitter components and other chemical constituents of grapefruit; reduce the bitterness of grapefruit ...
Nisperos, Myrna Ordoña
core
Food Chemistry International, EarlyView.ABSTRACT In this study, honey produced from Apocynum venetum L. was collected from BC (Bachu County), SY (Shaya County), and YL (Yuli County) in Xinjiang. The basic physical and chemical properties of the honey, and the contents of total phenols, total flavonoids, and amino acids were analyzed, and 16 types of polyphenols were quantified using triple ...
Na Zhang +5 more
wiley +1 more source
Measurement of Some Citrus Species Content From Total Flavonoids and Antioxidant [PDF]
Al-Qadisiyah Journal For Agriculture Sciences, 2020 The aim of this study was to measure content of total flavonoids for most types of citrus cultivated in Iraq as well as the antioxidant activity. The antioxidant was highest in orange peels [5129] micromole Fe⁺² / gm dry matter.
Ahmed H. A. Al-Jobouri +2 more
doaj +1 more source
Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata [PDF]
, 2018 The effect of two lemon by-product aqueous extracts at different concentrations (14, 7, 3.5 and 1 mg mL−1) was tested against the in vitro growth of Alternaria alternata.
Bowyer, Michael C. +9 more
core +2 more sources
Food Chemistry International, EarlyView.Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley +1 more source
Citrus flavonoid-pectin conjugates: Towards broad scope therapeutic agents
Food Hydrocolloids for HealthObtained via synthetic organic chemistry, enzymatic, free radical or cavitation-based routes, citrus flavonoid-pectin conjugates are bioconjugates showing substantial bioactivity.
Caterina Di Sano +6 more
doaj +1 more source