Results 121 to 130 of about 682 (135)

Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus jujuba Mill.): A review

Food Chemistry, 2017
Xiaolong Ji, Qiang Peng
exaly  

The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits

Journal of Agricultural and Food Chemistry, 2013
Qing-Han Gao, Min Wang
exaly  

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, 2019
Kieran M Lynch, Emanuele Zannini, Elke Arendt   +2 more
exaly  

Gold nanobipyramid@cuprous oxide jujube-like nanostructures for plasmon-enhanced photocatalytic performance

Applied Catalysis B: Environmental, 2018
Xingzhong Zhu, Shusheng Xu, Nantao Hu
exaly  

Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality

Food Chemistry, 2020
Zhaojun Ban, Li Li, Zi-sheng Luo
exaly  

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

Food Chemistry, 2019
Jinfeng Bi, Qinqin Chen, Xinye Wu
exaly  

Combining biochar, zeolite and wood vinegar for composting of pig manure: The effect on greenhouse gas emission and nitrogen conservation

Waste Management, 2018
Quan Wang, Mukesh Kumar Awasthi, Zenqqiang Zhang   +2 more
exaly  

Production of nano bacterial cellulose from waste water of candied jujube-processing industry using Acetobacter xylinum

Carbohydrate Polymers, 2015
Zheng Li, Jianfei Zhang, Hao Liu
exaly  

Effect of abscisic acid (ABA) and chitosan/nano-silica/sodium alginate composite film on the color development and quality of postharvest Chinese winter jujube (Zizyphus jujuba Mill. cv. Dongzao)

Food Chemistry, 2019
Xiaohong Kou, Zhaohui Xue
exaly  

Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp

Food Chemistry, 2019
Bini Wang, Aiqing Zhao, Lusha Wei
exaly