A multi-layered disruption: how calcium, acidification, and ROS signals converge to shut down energy metabolism in incompatible pollen. [PDF]
Prakash V.
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Components analysis of Xuehua pear juice fermented by <i>Lactobacillus caucasus</i> LN6 and its potential mechanisms of ameliorating hyperglycemia by regulating gut microbiota. [PDF]
Zhou X +7 more
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Sugar stress attenuates fruity aroma in sweet wine by suppressing ethyl ester biosynthesis: Insights from integrated sensory, metabolome, and transcriptomic analyses. [PDF]
Li R +10 more
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Editorial: Exploring volatile organic compounds in fruits and flowers: aroma, biosynthesis, and ecological impact. [PDF]
Dadwal V, Jha DK, Gaid M, Joshi R.
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Effects of microbial fertilizer and green manure cropping systems on fruit quality of Korla fragrant pear. [PDF]
Ke Y +6 more
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Oligosaccharides, stachyose and α-dextran, as promising sucrose replacers in pectin gels for enhanced delivery of nobiletin. [PDF]
Sun J +8 more
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Volatile Emission of Pear Tree (Pyrus communis) and Olfactory Perception of Pear Psyllids (Cacopsylla pyri and C. pyrisuga) are Affected by Elevated Tropospheric Ozone Concentration. [PDF]
Koßmann A +5 more
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Study on the Quality Change and Regulation Mechanism of 'Shannongsu' Pear Under Low-Temperature Storage. [PDF]
Chen C +8 more
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Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study. [PDF]
Min C +5 more
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Integration of volatile flavor metabolomics and metagenomics reveals microbial-enzymatic pathways governing key aromatic volatile compound biosynthesis in <i>Hongqujiu</i> fermentation. [PDF]
Chen G +6 more
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