Results 71 to 80 of about 3,332 (205)
Journal of the American Pomological Society, 1968 Virginia Polytechnic Institute has recently released a new variety of nectarine developed by plant breeders of the Department of Horticulture. Formerly identified as V.P.I. 52 N, has been named 'Lafayette'.
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella +6 more
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, 2016 A factsheet for using nectarines as a source of food, including quick tips for use and preparation and two ...
Brooks, Austin +4 more
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Updates on Mediterranean diet and health status: active ingredients and pharmacological mechanisms
British Journal of Pharmacology, Volume 183, Issue 13, Page 3484-3502, July 2026.The Mediterranean diet (MedDiet) is among the most extensively studied dietary patterns and has been consistently associated with reduced risk of all‐cause mortality, cardiovascular disease, metabolic disorders, cognitive decline and several types of cancers.
Lukas Schwingshackl +3 more
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Journal of Food Process Engineering, Volume 49, Issue 7, July 2026.The quality of Asphodelus aestivus leaves was strongly affected by drying and extraction methods. Microwave drying combined with ultrasound‐assisted extraction favored bioactive compounds and antioxidant activity, whereas hot‐air drying improved color, chlorophyll content, and antimicrobial properties.
Ozlem Kilic‐Buyukkurt +1 more
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Journal of the American Pomological Society, 1987 ‘Mayfire’ is a very early-ripening nectarine ( Prunus persica(L.) Batsch var. nucipersicaSchneid), developed by the Quality Maintenance, Genetics and Transportation Research Unit of the Horticultural Crops Research Laboratory, Fresno, Calif. ‘Mayfire’ bears highly colored, attractive, firm, high-quality, yellow flesh fruit, and is introduced to extend
D. W. Ramming, O. Tanner
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Ready to Eat Nectarines - Assuring Quality in the Chain [PDF]
, 2010 Time-resolved reflectance spectroscopy, coupled to the modelling of firmness decrease, was used to predict at harvest softening behaviour of nectarines. Selected fruit were used in an export trial from Italy to The Netherlands.
Rizzolo, A. +5 more
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EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ) +20 more
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Training and Pruning Florida Peaches, Nectarines, and Plums
, 2007 HS-1111, a 5-page illustrated fact sheet by J. Ferguson, explains for both homeowner and commercial grower audiences the concepts underlying recommended tree training and pruning as well as related fruit thinning practices. Published by the UF Department
James Ferguson
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Enzymatic peeling of apricots nectarines and peaches
, 2003 Different combinations of Peelzym (I, II, III and IV) concentration (0.1, 0.55, 1 cm(3) enzyme/100 cm(3) solution), temperature (20degreesC, 35degreesC, 50degreesC), pH (3.0, 4.5, 6.0) and time (20, 40, 60 min) were used for enzymatic peeling of apricots,
Bayındırlı, Alev, TOKER, İlkem
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