Results 51 to 60 of about 955 (160)

Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage

Chemistry Central Journal, 2013
Background Litchi (Litchi chinensis Sonn.) fruit are highly perishable and have a very short shelf life, easily turning brown and decaying. This study investigated the efficiency of pyrogallol, a catechin on the physiology and biochemistry in relation to
Jing Guoxing, Huang Hua, Yang Bao, Li Jianrong, Zheng Xiaolin, Jiang Yueming   +5 more
doaj   +1 more source

Antioxidant activity of thymol essential oil and inhibition of polyphenol oxidase enzyme: a case study on the enzymatic browning of harvested longan fruit

Chemical and Biological Technologies in Agriculture, 2021
Background Enzymatic browning and microbial decay are the primary concerns that limit the postharvest life of longan fruit. These factors can be effectively prevented by sulfur dioxide (SO2) fumigation; however, due to the safety and regulatory issues of
Muhammad Rafiullah Khan, Chongxing Huang, Hui Zhao, Haohe Huang, Liu Ren, Muhammad Faiq, Majid Suhail Hashmi, Bo Li, Dantong Zheng, Yangfan Xu, Hongxia Su, Jiejie An   +11 more
doaj   +1 more source

Bridging the Late Antique Gap in Northwest Arabia: New Archaeological Evidence on the Occupation of Wādī al‐Qurā (al‐ʿUlā [AlUla], Saudi Arabia) Between the Third and Seventh Centuries CE

Arabian Archaeology and Epigraphy, EarlyView.
ABSTRACT In 2019, the Dadan Archaeological Project (CNRS/RCU/AFALULA) identified a Late Antique village 1 km south of ancient Dadan in the al‐ʿUlā valley (northwest Saudi Arabia). Three excavation seasons at this site (2021–2023) have uncovered a massive building constructed in the late third or early fourth cent.
Jérôme Rohmer, Abdulrahman Alsuhaibani, Charlène Bouchaud, Elora Chambraud, Vladimir Dabrowski, Hatem Djerbi, Fabien Lesguer, Hervé Monchot, Paul Picavet, Louise Purdue, Bertrand Riba, Shadi Shabo   +11 more
wiley   +1 more source

Changing climates and environments within the complex Middle to Late Pleistocene fill of an overdeepened valley at Niederweningen, Switzerland

Boreas, EarlyView.
Glacially overdeepened valleys in the northern Alpine Foreland preserve Middle to Late Pleistocene sedimentary sequences that may serve as valuable archives for reconstructing past environmental changes in response to shifts in climate. This study presents a multidisciplinary analysis of two sediment cores from the overdeepened Wehntal Valley at ...
Johannes M. Miocic, Nigel Thew, Ruth Drescher‐Schneider, Hans Rudolf Graf, Marlu Kühn, Frank Preusser, Werner H. Schoch, Lucia Wick, Heinz Furrer   +8 more
wiley   +1 more source

Maize Biofortification Approaches for Fighting Malnutrition in Sub‐Saharan Africa

Plant-Environment Interactions, Volume 7, Issue 4, August 2026.
ABSTRACT Maize is a staple food in sub‐Saharan Africa (SSA); however, commonly used maize varieties are deficient in essential nutrients, including lysine, tryptophan, vitamin A, and minerals such as iron (Fe) and zinc (Zn). As a result, millions of people in this region suffer from one or more nutrient deficiencies that commonly lead to malnutrition ...
Bitew Tilahun Engida, Tesfaye Walle Mekonnen, Maryke Labuschagne   +2 more
wiley   +1 more source

Preparation of Vanillin-Taurine Antioxidant Compound, Characterization, and Evaluation for Improving the Post-Harvest Quality of Litchi

Antioxidants, 2023
Litchi’s post-harvest pericarp browning is one of the main constraints that drastically affect its visual attributes and market potential. Therefore, the vanillin-taurine Schiff base (VTSB) compound prepared from natural compounds of vanillin and taurine
Hafiz Umer Javed, Ruofan Liu, Cuijin Li, Sixia Zhong, Jiechang Lai, Murtaza Hasan, Xugang Shu, Li-Yan Zeng   +7 more
doaj   +1 more source

Changes in Contents of Nutritional Components and Eating Quality of Brown Rice by Pericarp Milling [PDF]

Korean Journal of Crop Science, 2012
ABSTRACT In this study, the effect of degree of milled wax layer on compositions (protein and total dietary fiber content), Alkali Digestion Value (ADV), and texture (hardness, stickiness, toughness, and adhesiveness) with brown rice was investigated.
Hye-Won Kim, Sea-Kwan Oh, Dae-Jung Kim, Mi-Ra Yoon, Jeong-Heui Lee, Im-Soo Choi, Yeon-Gyu Kim, Kil-Nam Cha   +7 more
openaire   +1 more source

A Decade of Green Nanotechnology: Applications, Advances, and Emerging Directions

Advanced Sustainable Systems, Volume 10, Issue 7, July 2026.
Green nanotechnology offers a pathway to more sustainable nanomaterial design by combining renewable sources, safer synthesis methods, and evidence of performance in practical applications. This review highlights progress over the past decade across environmental remediation, agriculture, energy, and biomedicine, while emphasizing that true ...
Shabnam Manafzadeh, Sree Lekshmi Kishore Kumar, Kari Vinzant, Mariya Khodakovskaya   +3 more
wiley   +1 more source

Elucidating the Molecular Mechanisms Underlying Fruit Bag‐Mediated Light Transmittance and Its Effects on Anthocyanin Biosynthesis in Chinese Plum (Prunus salicina ‘Longzhong’): An Integrated Transcriptomic and Metabolomic Analysis

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Zuili plum fruits under CK and four bagging treatments (T1–T4) were analyzed via transcriptome and metabolome. The gradient fruit color phenotypes demonstrate that higher light transmittance facilitates anthocyanin accumulation in plum peel. ABSTRACT Anthocyanins exert strong free radical scavenging effects to mitigate cellular oxidative damage, while ...
Yanbiao Li, Jiangong Wang, Zhongxing Zhang, Yanlong Gao, Yang Liu, Qihua Lu, Jun Li   +6 more
wiley   +1 more source

Heat‐Treated Whey Powder Solutions as Natural Antibrowning Agents in Fresh‐Cut Potatoes

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Fresh‐cut potatoes were immersed in 5% whey powder solutions preheated to 20°C, 50°C, 70°C, or 90°C for 10 min. Moderate heat treatment (50°C) optimized whey protein functionality by increasing free sulfhydryl groups, maintaining suitable acidity, and promoting partial protein unfolding.
Cemal Kasnak, Recep Palamutoğlu, Merve İnce‐Palamutoğlu   +2 more
wiley   +1 more source