Results 41 to 50 of about 5,994 (184)

Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits (Ziziphus jujuba Mill.)

International Journal of Food Properties, 2021
Jujube has received more and more attention due to their nutritional value and pharmacological effects. This study evaluated the quality of different varieties of jujube by comparing the main active components and antioxidant activities of thirty-seven ...
Yanlei Zhang, Xin Sun, Sriram K. Vidyarthi, Rentang Zhang   +3 more
doaj   +1 more source

Nonnodulating Fagales retain the functional NODULE INCEPTION gene

New Phytologist, EarlyView.
NODULE INCEPTION orthologs are present in nonnodulating species in Fagales.
Momona Noda, Momoyo Ito, Kana Miyata, Takuya Suzaki   +3 more
wiley   +1 more source

Development of Chloroplast Microsatellite Markers and Analysis of Chloroplast Diversity in Chinese Jujube (Ziziphus jujuba Mill.) and Wild Jujube (Ziziphus acidojujuba Mill.).

PLoS ONE, 2015
Ziziphus is an important genus within the family Rhamnaceae. This genus includes several important fruit tree species that are widely planted in China and India, such as the Chinese jujube (Ziziphus jujuba Mill.), the wild jujube (Z.
Jian Huang, Xiaoting Yang, Chunmei Zhang, Xiao Yin, Shipeng Liu, Xingang Li   +5 more
doaj   +1 more source

Establishment and characterization of a new class of adenylate cyclases (class VII ACs) in plants

Heliyon, 2023
Adenylate cyclase is the key enzyme in the synthesis of cAMP. Now, more and more plant genes which possessing AC function are being identified, but the classification of plant ACs has not yet been systematically studied and the relationship of plant ACs ...
Zhiguo Liu, Ye Yuan, Lixin Wang, Haonan Cao, Chenyu Wang, Xuan Zhao, Lili Wang, Mengjun Liu   +7 more
doaj   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6365-6379, 30 August 2026.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

eFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno, Katherine Vaca‐Escobar, Fernanda Landeta‐Constante, Santiago Guerrero‐Jaramillo, Milton Villacís‐García, Patricio J. Espinoza‐Montero   +5 more
wiley   +1 more source

Ziziphus jujube Fruit Supplementation Improves Liver Enzymes, Lipid Profile, and Hepatic Steatosis but Not Fasting Blood Glucose in Patients With NAFLD: A Randomized Controlled Trial

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Daily supplementation with Ziziphus jujube fruit improved liver enzymes, lipid profile, and hepatic steatosis in patients with non‐alcoholic fatty liver disease (NAFLD), potentially through its antioxidant, anti‐inflammatory, and lipid‐modulating properties.
Ronak Borzooei, Karim Parastouei, Maryam Taghdir, Mojtaba Sepandi, Mohammad Ali Abyazi Heris   +4 more
wiley   +1 more source

Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis [PDF]

Shipin Kexue
In order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube ...
QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang
doaj   +1 more source

Zizyphus jujube

The Journal of the East Africa and Uganda Natural History Society, 1919
(Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire   +2 more sources

Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source