Results 51 to 60 of about 4,873 (180)

Programmed Cell Death Facilitates the Formation of Unisexual Male and Female Flowers in Persimmon (Diospyros kaki Thunb.)

Agronomy, 2020
Most varieties of persimmon (Diospyros kaki Thunb.) are gynoecious, while just a few are either monoecious, androgynomonoecious, or androecious. Persimmon flowers initially contain the original androecium and gynoecium followed by arrest of either ...
Liyuan Wang, Huawei Li, Yujing Suo, Weijuan Han, Songfeng Diao, Yini Mai, Peng Sun, Fangdong Li, and Jianmin Fu   +8 more
doaj   +1 more source

Artificial intelligence‐powered plant phenomics: Progress, challenges, and opportunities

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Artificial intelligence (AI), a key driver of the Fourth Industrial Revolution, is being rapidly integrated into plant phenomics to automate sensing, accelerate data analysis, and support decision‐making in phenomic prediction and genomic selection.
Xu Wang, Daeun Choi, Damian Adams, Jaehyun Ahn, Kelly Balmant, Raquel Dias, Carlos D. Messina, Rafael Muñoz‐Carpena, Vance M. Whitaker, Haipeng Yu, Ziwen Yu, Chang Zhao, Changying Li   +12 more
wiley   +1 more source

Processing Optimization of Low-temperature Vacuum Fried Persimmon Chips and Quality Analysis

Shipin gongye ke-ji
In this study, effects of four single factors which including slice thickness, frying temperature, frying time and deoilling time on the quality of persimmon chips under low-temperature vacuum frying were analyzed.
Jinfeng SHENG, Yawen LEI, Xuefeng WANG, Li LI, Ming XIN, Dongqing YE, Cailing YAN, Dongning LING   +7 more
doaj   +1 more source

Transcriptomic profiling analysis to identify genes associated with PA biosynthesis and insolubilization in the late stage of fruit development in C-PCNA persimmon

Scientific Reports, 2022
PA-enhanced content causes astringency in persimmon fruit. PCNA persimmons can lose their astringency naturally and they become edible when still on the tree, which allows for conserves of physical and financial resources.
Yiru Wang, Qi Zhang, Tingting Pu, Yujing Suo, Weijuan Han, Songfeng Diao, Huawei Li, Peng Sun, Jianmin Fu   +8 more
doaj   +1 more source

Species‐Specific Adaptability in Seasonal Resource Use by Non‐Breeding Crows: Contrasting Responses to Natural and Anthropogenic Environments

Ecological Research, Volume 41, Issue 4, July 2026.
Two sympatric crow species showed distinct resource use during the snow‐free season, exploiting different environments and anthropogenic resources. In contrast, during winter, both species converged on similar habitats and food resources under snow cover. These results highlight flexible, season‐dependent resource use in non‐breeding crows.
Yuta Kumakura, Chie Murano, Nobuyuki Azuma   +2 more
wiley   +1 more source

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

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, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

CHARACTERIZATION AND INFLUENCE OF SUBTROPICAL PERSIMMON CULTIVARS ON JUICE AND JELLY CHARACTERISTICS

Anais da Academia Brasileira de Ciências
To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the ...
PAULA N. CURI, BRUNA S. TAVARES, ALINE B. ALMEIDA, RAFAEL PIO, MOACIR PASQUAL, PEDRO M. PECHE, VANESSA R. SOUZA   +6 more
doaj   +1 more source

Efficacy of Selected Commercial Bio‐Products in Disrupting Symbiont Acquisition and Survival of Halyomorpha halys (Hemiptera: Pentatomidae)

Entomologia Experimentalis et Applicata, Volume 174, Issue 7, Page 764-773, July 2026.
Targeting the symbiont Candidatus Pantoea carbekii offers a novel way to manage the invasive brown marmorated stink bug (Halyomorpha halys). Among the three commercial bio‐products tested, Dentamet significantly reduced symbiont acquisition and caused up to 75% nymphal mortality in laboratory conditions, which was confirmed by quantitative Real‐Time ...
Celal Tuncer, Abdullah Okan Seçer, I. Oguz Ozdemir, Göksel Özer, Mehtap Alkan, Matteo Masperro, Tommaso De Gregorio   +6 more
wiley   +1 more source

Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice

CyTA - Journal of Food, 2019
This study aimed to develop and characterize a fermented persimmon juice with potential anti-hangover and anti-hypertensive effects using gamma-aminobutyric acid (GABA)-producing lactic acid bacteria.
Chang Zhou, Jiao Li, Kemin Mao, Jie Gao, Xiyu Li, Tongxin Zhi, Yaxin Sang   +6 more
doaj   +1 more source