Results 11 to 20 of about 14,539 (233)
Jujube Witches' Broom Phytoplasma Effectors SJP1/2 Manipulate the ZjTCP2-ZjTCP1 Cascade to Repress Leaf Cell Proliferation in Jujube. [PDF]
Mol Plant PatholSJP1 and SJP2, two effectors secreted by JWB phytoplasmas, inhibit jujube leaf cell proliferation through manipulating a cascade involving ZjTCP2 and ZjTCP1, two TCP transcription factors from distinct subfamilies. ABSTRACT Leaf development into the final size is spatiotemporally regulated by cell proliferation and expansion. The jujube witches' broom (
Zheng Y +10 more
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Agronomy, 2023 Wheat production worldwide is severely challenged by different pest and pathogen species, and misguided application of chemicals in farming significantly stimulates crop invaders to develop insecticide resistance.
Kun Luo +5 more
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Preparation and Characterization of Multilayered Microcapsules of <i>Lacticaseibacillus rhamnosus</i> Encapsulated With Sodium Alginate, Jujube Mucilage, and Whey Protein Isolate in Goat Milk Dessert. [PDF]
Food Sci NutrA dual‐layer microencapsulation system composed of alginate, jujube mucilage, and whey protein isolate effectively protected Lacticaseibacillus rhamnosus under heat and simulated gastrointestinal conditions. The optimized formulation (JM:WPI, 6:4) achieved the highest encapsulation efficiency (94.16%).
Baleshzar S, Sekhavatizadeh SS.
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Integrative Morphological, Physiological, Proteomics Analyses of Jujube Fruit Development Provide Insights Into Fruit Quality Domestication From Wild Jujube to Cultivated Jujube [PDF]
Frontiers in Plant Science, 2021 Jujube (Ziziphus jujuba) was domesticated from wild jujube (Z. jujuba var. spinosa). Here, integrative physiological, metabolomic, and comparative proteomic analyses were performed to investigate the fruit expansion and fruit taste components in a jujube cultivar ‘Junzao’ and a wild jujube ‘Qingjiansuanzao’ with contrasting fruit size and taste.
Jian Huang +7 more
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Research in Plant Disease, 2020 Jujube witches’ broom (JWB) disease is a high-risk plant disease that occurred on and devastated jujube orchards throughout South Korea in the 1950s. Recently, as the jujube cultivation area has been significantly increased nationwide, we investigated ...
Hyo-Jung Kang +6 more
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Fermentation, 2022 Jujube has anticancer, diabetic, antimicrobial, anti-inflammatory, cardiovascular, gastrointestinal and immune system effects. In this study, jujube juice, jujube wine and jujube vinegar were investigated in terms of chemical composition, phenolic ...
Havva Nilgün Budak
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Shipin gongye ke-ji, 2023 With a view to improving the nutritional value and the potential for deep processing of jujube, five representative varieties of jujube were selected as research materials, namely 'Hetian jujube', 'Yanchuan Goutou jujube', 'Jiaocheng jujube', 'Zanhuang ...
Jingyu YUAN, Yi ZHANG
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Quality Difference Analysis of Jujube Wine of 13 Varieties
Shipin gongye ke-ji, 2023 In order to study quality difference of jujube wine of different jujube varieties, 13 common varieties in the market were collected for fermentation. Basic physical and chemical indexes of the wine were determined, and organic acid and aroma components ...
Rong YIN +3 more
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Research on the Transformation and Upgrading of Xinjiang Jujube Industry in the Context of “Silk Road Economic Belt” [PDF]
E3S Web of Conferences, 2021 Jujube planting in Xinjiang, China began in 1985, and then entered the rapid development stage of planting. By 2012, Xinjiang became the main jujube producing area in China.
Xiao Bai, Na Kong, Rong Zhang
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Foods, 2023 Jujube (Ziziphus jujuba Mill. cv. Junzao) has attracted a large number of consumers because it is rich in nutrients, such as carbohydrates, organic acids, and amino acids.
Zhengbao Wu +4 more
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