Results 41 to 50 of about 121,853 (228)

Validation and characterization of Citrus sinensis microRNAs and their target genes [PDF]

BMC Research Notes, 2012
Abstract Background MicroRNAs play vital role in plant growth and development by changeable expression of their target genes with most plant microRNAs having perfect or near-perfect complementarities with their target genes but miRNAs in Citrus sinensis (csi-miRNAs) and their function have not been widely studied.
Song Changnian, Yu Mingliang, Han Jian, Wang Chen, Liu Hong, Zhang Yanping, Fang Jinggui   +6 more
openaire   +3 more sources

Genetic transformation of Citrus sinensis with Citrus tristeza virus (CTV) derived sequences and reaction of transgenic lines to CTV infection

, 2012
Transgenic Citrus sinensis (L.) Osb. plants, cvs. Valencia and Hamlin, expressing Citrus tristeza virus (CTV) derived sequences were obtained by genetic transformation. The gene constructs were pCTV-CP containing the 25 kDa major capsid protein gene (CTV-
B. M. J. Mendes, E. Schinor, J. A. M. Rezende, A. J. De Souza, W. Freitas, R. Harakava, D. R. Stach-Machado, F. A. A. Mourão Filho, F. R. Muniz, L. C. L. Stipp   +9 more
core   +1 more source

Metabolite Variations during the First Weeks of Growth of Immature Citrus sinensis and Citrus reticulata by Untargeted Liquid Chromatography–Mass Spectrometry/Mass Spectrometry Metabolomics

Molecules
Immature citruses are an important resource for the pharmaceutical industry due to their high levels of metabolites with health benefits. In this study, we used untargeted liquid chromatography–mass spectrometry (LC-MS) metabolomics to investigate the ...
Estelle Deschamps, Marie Durand-Hulak, Denis Castagnos, Marie Hubert-Roux, Isabelle Schmitz, Yann Froelicher, Carlos Afonso   +6 more
doaj   +1 more source

Performance of 'Okitsu' Satsuma Mandarin on nine rootstocks

Scientia Agricola, 2013
Mandarins have become increasingly valued as citrus fruits for the fresh market due to the easy peeling, attractive flavor, and health and nutritional properties.
Zuleide Hissano Tazima, Carmen Silvia Vieira Janeiro Neves, Inês Fumiko Ubukata Yada, Rui Pereira Leite Júnior   +3 more
doaj   +1 more source

Antioxidant Effects of Essential Oils from the Peels of Citrus Cultivars

Molecules
Essential oils from citrus cultivars are widely used in food, cosmetic, and pharmaceutical industries, and they have been extensively studied in the last decades.
Jiyoon Yang, Mi-Jin Park
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Nutritional Potential of Citrus Sinensis and Vitis Vinifera Peels [PDF]

, 2015
The nutritional potential of the peels of Citrus sinensis and Vitis vinifera was assessed by determining proximate and mineral composition. Results indicate carbohydeate content of the peels of Citrus sinensis and Vitis vinifera as 61.07% and 71.77 ...
Uraku, A. J
core   +1 more source

Chemical differences in essential oil of three Citrus trees grown in Egypt’s arid regions

Discover Food
Essential oils from Citrus trees grown in Egypt’s arid areas were evaluated for potential expansion as natural sources in reclaimed lands. Essential oils were hydro-distilled from leaves, flowers, young shoots, and peel of Citrus sinensis L.
Khalid A. Khalid
doaj   +1 more source

A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits

Gels, 2023
In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters
Khodidash Baraiya, Virendra Kumar Yadav, Nisha Choudhary, Daoud Ali, Daya Raiyani, Vibhakar A. Chowdhary, Sheena Alooparampil, Rohan V. Pandya, Dipak Kumar Sahoo, Ashish Patel, Jigna G. Tank   +10 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source