Results 201 to 210 of about 23,628 (235)

Combined analysis of transcriptomics with metabolomics provides insights into the resistance mechanism in winter jujube using L-Methionine.

Plant physiology and biochemistry : PPB
Black rots lead to great economic losses in winter jujube industry. The objective of this research was to delve into the underlying mechanisms of enhanced resistance of winter jujube fruit to black rot by L-Methionine (Met) treatment.
Chao Yang, Xiaojia Wang, Shengwang Li, Xianran Zhu, Youwei Yu, Shaoying Zhang   +5 more
semanticscholar   +1 more source

Induction of luteolin on postharvest color change and phenylpropanoid metabolism pathway in winter jujube fruit (Ziziphus jujuba Mill. cv. Dongzao).

Plant physiology and biochemistry : PPB
The postharvest quality of winter jujubes is prone to deterioration, including inevitable pericarp reddening and rapid nutrient loss from the flesh, significantly impacting its edible quality and commercial value. As a crucial metabolic pathway in plants,
Yisong Tang, Wanting Yang, Huijing Guo, Junwei Zhang, Shaobo Cheng, Minrui Guo, Guogang Chen   +6 more
semanticscholar   +1 more source

Exploring the Therapeutic Potential of Jujube (Ziziphus jujuba Mill.) Extracts in Cosmetics: A Review of Bioactive Properties for Skin and Hair Wellness

Cosmetics
Jujube (Ziziphus jujuba Mill.), native to Southern Asia, stands out for its significant nutritional and therapeutic properties. Its adaptability and resilience have enabled its global cultivation, highlighting the necessity for comprehensive scientific ...
D. Batovska, Anelia Gerasimova, K. Nikolova   +2 more
semanticscholar   +1 more source

Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability

Foods
Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability.
H. Sebii, Sirine Karra, Abir Mokni Ghribi, S. Danthine, C. Blecker, H. Attia, S. Besbes   +6 more
semanticscholar   +1 more source

Nontargeted metabolomics and enzyme inhibitory and antioxidant activities for chemical and biological characterization of jujube (Ziziphus jujuba) extracts.

Journal of Pharmaceutical and Biomedical Analysis
The chemical and biologically active characterization of jujube samples (fruits, cores, and leaves) were carried out by the integrated nontargeted metabolomics and bioassay.
Ya-Ling Yu, Yi-Wen Wu, Yan Jiao, Fang-Ming Liu, Bin Wang, Jun Cao, Li-Hong Ye   +6 more
semanticscholar   +1 more source

Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying

Journal of food process engineering
The effects of ultrasound (US), ultrahigh pressure (UP), cold plasma (CP), and high pressure and pulsed electric fields (PEF) pretreatments were evaluated for drying characteristics, bioactive components, and pectin properties of jujube slices during ...
Dandan Zhao, Zhuofan Ji, Yukun Xia, Huan Rao, Zhentao Zhang, J. Jenis, Jianxiong Hao   +6 more
semanticscholar   +1 more source

Preparation of red jujube powder with high content of Amadori compounds and higher antioxidant activity by controlling the Maillard reaction.

Journal of Food Science
Amadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor-preventive effects. Jujube is a medicinal and edible fruit in China.
Cheng Yang, Shuo Li, Chenyan Li, Jing Li, Rundongdong Shi, Jialing Cao, Lianfu Zhang   +6 more
semanticscholar   +1 more source

Characteristics of ZjCIPKs and ZjbHLH74-ZjCIPK5 regulated cold tolerance in jujube.

International Journal of Biological Macromolecules
CIPKs are kind of serine/threonine (Ser/Thr) protein kinases which play important roles in response to biotic and abiotic stresses, and in plant growth and development.
Chaofeng Qi, Qingfang Wang, Yahong Niu, Yao Zhang, Mengjun Liu, Zhiguo Liu, Lixin Wang   +6 more
semanticscholar   +1 more source

Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar

International Journal of Food Science & Technology
Jujubes are an excellent source of sugar and nutrients, making them well‐suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not ...
Shimin Zhao, F. Tang, Yao Zhang, W. Cai, Qin Zhang, Xinxin Zhao, Chunhui Shan   +6 more
semanticscholar   +1 more source

Nutrient composition and quality traits of dried jujube fruits in seven producing areas based on metabolomics analysis

Food Chemistry, 2022
Qianqian Shi, Xingang Li
exaly