Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable: 2nd Edition. [PDF]
Fan Z.
europepmc +1 more source
Effects of Macronutrients in Ten Different Plant Species on the Food Choice and Growth Performance of <i>Achatina fulica</i>. [PDF]
Tang K, Zheng Z, Lu X, Han Z, Sun S.
europepmc +1 more source
Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun. [PDF]
Wang G +9 more
europepmc +1 more source
Biomass based carbon quantum dots in sensor applications: a review (2021-2025). [PDF]
Berdimurodov E +11 more
europepmc +1 more source
In Vivo Anti-Inflammatory Activity of Four Edible Cactaceae Flowers from Mexico. [PDF]
Pensamiento-Niño CA +6 more
europepmc +1 more source
Prospective feasibility study of a telehealth platform for community-based NCD risk assessment by community health leaders in rural northern Thailand. [PDF]
Kaewkart S +11 more
europepmc +1 more source
Papular Clear Cell Hyperplasia of the Eccrine Duct with Histological Pitaya Sign: Not Just "Heat Rash"! [PDF]
Giordano-Rosenbaum A +3 more
europepmc +1 more source
The interaction between light and phytohormones is crucial for plant growth and development. The practice of supplementing light at night during winter to promote pitaya flowering and thereby enhance yield has been shown to be crucial and widely used.
JiaQuan Huang
exaly +4 more sources
Pitahaya (pitaya) ( Hylocereus spp.) [PDF]
While pitahaya (Hylocereus spp.) was originally domesticated by pre-Columbian Americans, it was still practically unknown until the mid-1990s in most parts of the world. Pitahaya is now a member of the `small exotic fruits' category in many shops, though it remains a minor player.
Le Bellec, Fabrice, Vaillant, Fabrice
openaire +1 more source
Related searches:
This article is dealing with the study of the process technology of the pitaya jam with the pitaya with red skin and white meat as raw material. The experimental result showed that the jam has the best liquidity and spreadcability when taking xanthan gum: 5% and the agar: 95% as thickening agent.
Xiao Li Liu, Jun Deng
openaire +1 more source

