Results 141 to 150 of about 1,213 (179)

Bio-inspired shellac gel/chitosan gas permeation controlled edible coating for efficient preservation of fresh-cut lotus root

Journal of Future Foods
Jinju Ma, Lijuan Yu, Kun Li, Hong Zhang, Baoshan Tang, Juan Xu, Lanxiang Liu   +6 more
openaire   +1 more source

The <i>Medicago truncatula</i> lncRNA <i>ENOD40</i> is a mediator of <i>microRNA169</i>-controlled <i>NF-YA</i> activity in nodule initiation. [PDF]

Proc Natl Acad Sci U S A
Wijsman T, Mohd-Radzman NA, Liu J, Oldroyd GED, Kohlen W, Kulikova O, Heidstra R, Scheres B, Franssen HJ.   +8 more
europepmc   +1 more source

The Effects of Soil Acidity and Aluminium on the Root Systems and Shoot Growth of Lotus pedunculatus and Lupinus polyphyllus. [PDF]

Plants (Basel)
Bell LE, Moir JL, Black AD.
europepmc   +1 more source

Pseudomonas intra-genus competition determines the protective function of synthetic bacterial communities in Arabidopsis thaliana. [PDF]

PLoS Biol
Amrhein A, Zhang M, Hacquard S, Heintz-Buschart A, Wippel K.   +4 more
europepmc   +1 more source

Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots. [PDF]

Foods
Dong W, Liu X, Yi Y, Wang L, Hou W, Ai Y, Wang H, Min T.   +7 more
europepmc   +1 more source

An ethnobotanical assessment of medicinal, cultural and ritual uses of local flora of tehsil Gujrat, Punjab, Pakistan. [PDF]

J Ethnobiol Ethnomed
Hussain K, Ansar H, Alshaqhaa MA, Nawaz K, Arshad N, Ijaz S, Ahlawat Y.   +6 more
europepmc   +1 more source

The effect of low-voltage electrostatic field combined with <i>Allium mongolicum regel</i> on the quality and protein stability of frozen sheep liver. [PDF]

Food Chem X
Li J, Ma S, Bai J, Dong T, Yun X.
europepmc   +1 more source

Establishment of a statistical model for browning of fresh-cut lotus root during storage

Postharvest Biology and Technology, 2014
Abstract A browning model was proposed to investigate the physiological and biochemical changes of fresh-cut lotus root cv. “3537”. The effects of water (CK), 0.1% (w/v) NaHSO3, 0.2% citric acid (CA), 0.01% ascorbic acid (AA), 0.1% l -cysteine (Cys) and composite preservative (CP: 0.1% CA, 0.005% AA and 0.05% Cys) on the quality and physiology of ...
Haibo Luo, Zhifang Yu
exaly   +3 more sources

Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices

Food Chemistry, 2017
Fresh-cut lotus root slices were treated with 80nM 24-epibrassinolide (EBR) and then stored at 4°C for 8days to investigate the effects on cut surface browning. The results showed that EBR treatment reduced cut surface browning in lotus root slices and alleviated membrane lipid peroxidation as reflected by low malondialdehyde content and lipoxygenase ...
Ni Cheng, Wei Cao
exaly   +4 more sources

Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root

Journal of Food Safety, 2017
AbstractThe disinfection efficacy of acidic electrolyzed water including slightly acidic electrolyzed water (SAEW) and strongly acidic electrolyzed water (AEW) on the fresh‐cut lotus roots and their effects on the appearance quality of fresh‐cut lotus root were evaluated in the present paper.
Jianxiong Hao, Haijie Liu
exaly   +3 more sources