Results 41 to 50 of about 5,060 (171)

Physiological and metabolomic analysis reveals maturity stage-dependent nitrogen regulation of vitamin C content in pepper fruit

Frontiers in Plant Science, 2023
Pepper is one of the most vitamin C enriched vegetables worldwide. Although applying nitrogen (N) fertilizer is an important practice for high fruit yield in pepper production, it is still unclear how N application regulates pepper fruit vitamin C ...
Lu Zhang, Lu Zhang, Fen Zhang, Fen Zhang, Yuan Wang, Yuan Wang, Xiao Ma, Xiao Ma, Yuanpeng Shen, Yuanpeng Shen, Xiaozhong Wang, Xiaozhong Wang, Huaiyu Yang, Huaiyu Yang, Wei Zhang, Wei Zhang, Prakash Lakshmanan, Prakash Lakshmanan, Prakash Lakshmanan, Yuncai Hu, Jiuliang Xu, Xinping Chen, Xinping Chen, Yan Deng, Yan Deng   +24 more
doaj   +1 more source

Watercore in ‘Pomella Genovese’ apples: quality characteristics and antioxidants

Advances in Horticultural Science, 2020
The study aimed to evaluate apple fruit affected by watercore by a physical and biochemical point of view and, at the same time, to gain an insight into the mechanisms of the watercore-related oxidative stress and browning. Fruit of the cv.
Marina Buccheri, Rosita Caramanico, Virginia Ughini, Maurizio Grassi, Maristella Vanoli   +4 more
doaj   +1 more source

Advancing design strategies in smart stimulus‐responsive liposomes for drug release and nanomedicine

BMEMat, EarlyView.
Schematic illustration of stimulus‐responsive liposomes designed for controlled drug release and nanomedicine. The innermost circle represents different liposomal structures, including unilamellar, multilamellar, and multivesicular liposomes. The middle layer illustrates the responsive phospholipid components.
Yuchen Guo, Nan Li, Daiwei Zhang, Jingya Gu, Zhihuan Liao, Zihao Teng, Xiangfu Du, Peter S. Timashev, Shipeng Chen, Shuaidong Huo   +9 more
wiley   +1 more source

Bigels for controlled gastric release of ascorbic acid: Impact on rheology, texture, thermal stability and antioxidant activity

Food Hydrocolloids for Health, 2023
Ascorbic acid (AA) is a vital nutrient to maintain critical physiological functions but is very sensitive to processing and storage. This can be overcome by using gel-based systems for controlled release of AA.
Admajith M. Kaimal, Rekha S. Singhal
doaj   +1 more source

Pt‐TiO2 mesoporous nanosystem co‐delivering phlorezin enables synergistic sonodynamic‐chemoimmunotherapy for hepatocellular carcinoma via directly targeting DDX5 and metabolic reprogramming modulation

BMEMat, EarlyView.
Abstract Hepatocellular carcinoma (HCC), ranking as the third leading cause of cancer‐related mortality globally, continues to pose significant therapeutic challenges. Here, we developed an innovative nanosystem, Phl@PT, based on Pt‐TiO2 nanoparticles for the co‐delivery of Phlorezin, presenting a novel approach for HCC treatment through sonodynamic ...
Kairui Liu, Bo Zhang, Yue Wan, Zhiru Yang, Abdusami Abdurahman, Mengxin He, Shengtao Hu, Yi Zhang, Xiaoke Li, Jin Chang, Jun Kang, Liren Liu, Wanghua Liu, Shao Li   +13 more
wiley   +1 more source

Determination of total L-Ascorbic Acid by high performance liquid chromatography in human plasma [PDF]

Acta Medica Iranica, 2001
The total vitamin C content in human plasma is widely accepted as an indicator of the tissue status of vitamin C. A liquid chromatography method with ultraviolet detector (264 nm) for measuring ascorbic acid in human plasma was developed.
Oveisi MR, Sadeghi N
doaj   +2 more sources

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables

Química Nova, 2009
In this study, different solutions to extract vitamin C were tested. High-performance liquid chromatography was chosen and the conditions were based on isocratic elution in reverse phase column.
Flávia Milagres Campos, Sônia Machado Rocha Ribeiro, Ceres M. Della Lucia, Helena Maria Pinheiro-Sant'Ana, Paulo César Stringheta   +4 more
doaj   +1 more source

Effect of ultraviolet and pulsed light treatments on ascorbic acid content in fruit juices-A review of the degradation mechanism

Food Chemistry Advances, 2023
Ascorbic acid (AA) is a highly sensitive nutrient, which degrades at high temperatures (>60 °C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of pasteurization on AA in juices.
Somnath Basak, Lubna Shaik, Snehasis Chakraborty   +2 more
doaj   +1 more source

Controlled Aggregation of Pyrene‐Based Supramolecular Nanostructures for Light‐Driven Switchable H2 or H2O2 Production

Advanced Functional Materials, Volume 36, Issue 21, 12 March 2026.
This work reports the self‐assembly of a pyrene derivative into two distinct nanostructures and their application in visible‐light photocatalysis. The two nanostructures exhibit completely different yet complementary photocatalytic activities, promoting either H2 or H2O2 evolution.
Marianna Barbieri, Matilde Doardo, Ilaria Fortunati, Anna Fortunato, Elisabetta Collini, Francesca Arcudi, Luka Ðorđević   +6 more
wiley   +1 more source