Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice. [PDF]
Sci RepTan RQ +7 more
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Integrated Transcriptome and Metabolome Analysis Elucidates the Defense Mechanisms of Pumpkin Against Gummy Stem Blight. [PDF]
Int J Mol SciZhao Q, Zhang L, Han W, Wang Z, Wu J.
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Economic Value, Relative Vulnerability and Honeybee Colony Supply-Demand Imbalance in Chinese Agriculture, 2010-2024. [PDF]
InsectsChen Y, Zhao Z, Zhang S.
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Organic fertilizer increases pumpkin production by improving soil fertility. [PDF]
Front Plant SciRen F +14 more
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Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup. [PDF]
FoodsVargha S +5 more
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Development of Value-Added Chicken Burgers by Adding Pumpkin Peel Powder as a Sustainable Ingredient. [PDF]
Antioxidants (Basel)Pinna N +7 more
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Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications. [PDF]
FoodsGavril Rațu RN +6 more
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Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products. [PDF]
J Food SciOufighou A +9 more
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Simulating the pathway from life history to phylogeny. [PDF]
New PhytolAlthaus KN, Hipp AL.
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Stability analysis of reference genes in Maconellicoccus hirsutus across various conditions including dsRNA treatment. [PDF]
Sci RepNegi N +9 more
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