Results 61 to 70 of about 8,844 (178)
Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.ABSTRACT This study aimed to screen dominant Lactobacillus strains for fermenting Ziziphi Spinosae Semen (ZSS), analyze chemical composition changes before and after fermentation, and speculate on the fermentation mechanism. Liquid fermentation of ZSS was conducted using Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus acidophilus, and ...
Jiafu Wan +3 more
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Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis [PDF]
Shipin KexueIn 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
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Open Chemistry, 2022 Chinese jujube is a delicious fruit with high antioxidant nutrients. The fruit peel, however, is always discarded due to its indigestibility. In the current study, the jujube peels were collected for red pigment extraction.
Liu Hongxia +5 more
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Jujube cultivars and wild jujube individuals used in the characterization of the cpSSR markers.
, 2015 NCGRI: the National Crop (Jujube) Germplasm Resources Infrastructure(N 37.34, E 112.50), Taigu, Shanxi; NKIJ: National Key Base for Improved Chinese Jujube Cultivar, Cangzhou (N 38.36, E116.69), Hebei; JESN: Jujube experimental station of Northwest A&F ...
Jian Huang (7250) +5 more
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The role of the type VI secretion system in the stress resistance of plant-associated bacteria
Stress BiologyThe type VI secretion system (T6SS) is a powerful bacterial molecular weapon that can inject effector proteins into prokaryotic or eukaryotic cells, thereby participating in the competition between bacteria and improving bacterial environmental ...
Rui Yin, Juanli Cheng, Jinshui Lin
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Food Frontiers, Volume 7, Issue 5, September 2026.Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang +6 more
wiley +1 more source
Genetic diversity indices of the populations of wild jujube and jujube.
, 2015 Genetic diversity indices of the populations of wild jujube and jujube.
Jian Huang (7250) +5 more
core +1 more source
Genome-Wide Association Study and Candidate Gene Mining of Seed Size Traits in Soybean
AgronomySeed size traits, including seed length (SL), seed width (SW), and seed thickness (ST), are crucial appearance parameters that determine soybean seed weight, yield, and ultimate utilization. However, there is still a large gap in the understanding of the
Pu Zhang +6 more
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Quality analysis of fermented wine with different varieties of fresh jujubes [PDF]
Zhongguo niangzaoTo screen suitable varieties for jujube wine, fermented jujube wine was prepared using different varieties of fresh jujubes (Hama jujube, You Jujube, Fuping jujube, Jun jujube, Hui jujube, and Huping jujube) as raw materials.
YIN Rong, WANG Junyu, RU Jiansheng, YANG Deyu, LIANG Zhihong
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Future Postharvest and Food, Volume 3, Issue 3, Page 361-370, September 2026.NaHS‐derived H2S enhances postharvest tomato fruit storability by reducing weight loss, delaying peel wrinkling, and maintaining peel firmness. This response is associated with increased cuticular wax deposition and upregulation of wax biosynthetic and regulatory genes, without marked changes in PME or PG activities. ABSTRACT During postharvest storage,
Yuting Liang +11 more
wiley +1 more source