Results 31 to 40 of about 2,966 (132)

Evaluation of Tooth Erosion Potential of Zero and Carbonated Beverages in Korea: A Laboratory‐Based Study Focused on pH

International Journal of Dental Hygiene, EarlyView.
ABSTRACT Objectives With increasing health consciousness, the consumption of zero‐calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption.
Eun‐Ha Jung, Hyun‐Kyung Yim, Ji‐Hyun Min   +2 more
wiley   +1 more source

Improving Decision‐Making in the Identification of Tephritidae Larvae at Import in the European Union and Key to Third Instar Larvae

Journal of Applied Entomology, EarlyView.
ABSTRACT The Tephritidae family, or true fruit flies, comprises approximately 250 species recognized as economically significant due to their capacity to infest commercial fruits. These pests pose serious threats to both food security and trade, and are considered quarantine pests in areas where they are not yet established. In the European Union (EU),
Andrea Taddei, Pascal Rousse, Raphaëlle Mouttet, Sarah Chérasse, Christa Lethmayer, Elena Bacher, Chiara Pohn, Richard Alexander Gottsberger, Helga Reisenzein, Philippe Reynaud   +9 more
wiley   +1 more source

Seasonal occurrence of Conopomorpha sinensis (Gracillariidae: Lepidoptera) infesting litchi (Litchi chinensis) in Himachal Pradesh

The Indian Journal of Agricultural Sciences
Litchi fruit borer [Conopomorpha sinensis (Bradley)] is one of the biggest threats to litchi (Litchi chinensis Sonn.) farmers causing severe loss in fruit production.
ABHISHEK BHAT, V K RANA, V G S CHANDEL, DEEPIKA SHANDIL, IPSITA SAMAL   +4 more
doaj   +1 more source

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source

A Supramolecular Reversible and Anisotropic Conductive Adhesive for Flexible Electronics

Advanced Science, Volume 13, Issue 45, 13 August 2026.
Supramolecular network‐based nanocomposites are developed as a stretchable conductive adhesive for flexible electronics. It's as convenient as traditional solders and constructs anisotropic conductive and robust stretchable connections among diverse soft/rigid materials.
Tongtong Li, Yahui Zhao, Ying Zhang, Yuquan Li, Xuan Ye, Hongyun Qiu, Zhaorui Zhang, Jiang‐Fei Xu, Shaobo Ji   +8 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

Hydrogen sulfide alleviates pericarp browning in lichi fruit by modulating energy and sugar metabolisms

Frontiers in Plant Science
Postharvest litchi is susceptible to browning that limits the development of litchi industry. Hydrogen sulfide (H2S) is an important bioactive molecule that can regulate many physiological processes.
Zhaoyin Gao, Kunkun Zhao, Zhengke Zhang, Mir Muhammad Nizamani, Songgang Li, Min Li, Deqiang Gong, Jiabao Wang, Meijiao Hu   +8 more
doaj   +1 more source

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Manipulating female flower intensity in ‘Yu Her Pau’ Litchi by delayed winter pruning

Journal of Horticultural Sciences, 2023
'Yu Her Pau’ litchi (Litchi chinensis) has excellent fruit quality. However, its production on Taiwan is limited by low productivity despite being regarded as a high-quality fruit.
J Chang, L Tang
doaj   +1 more source

Polyphenols in Litchi (Litchi chinensis Sonn.) Seeds: Comparison of Profiles Among Five Cultivars and Evaluation of Anti‐Inflammatory, Analgesic Potentials

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Among the purified polyphenols derived from five cultivars of litchi seeds, the Heiye cultivar contained relatively higher phenolic contents. The litchi seed polyphenols exhibited anti‐inflammatory and analgesic potentials in vitro and in vivo, which were tightly associated with the major compounds including procyanidin A1, procyanidin A2, and ...
Fanke Zeng, Yuxiang Zhu, Xiaoyan Li, Ruyi Li, Lei Pan, Yaping Dai, Shaodan Peng, Lei Fang, Jihua Li, Wei Zhou   +9 more
wiley   +1 more source