Results 1 to 10 of about 872 (133)
Journal of Future Foods, 2023 Sea buckthorn (Hippophae rhamnoides L.) is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn, rich in oleic acid, protein, amino acids and potassium and other nutrients. Sea buckthorn can also treat heart
Aruhan Chen +5 more
exaly +3 more sources
Foods, 2023 Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest.
Zhihua Geng, Lichun Zhu, Mengqing Li
exaly +3 more sources
Sea buckthorn fly, manifestations of its turn and control in agrocenoses of buckthorn
Карантин і захист рослин, 2021 Goal. To investigate the bioecological and morphological features of the sea buckthorn fly, to evaluate the manifestations of parasitism and methods of phytophage control in agrocenoses of the sea buckthorn. Methods.
T. Moskalets +3 more
doaj +2 more sources
Foods, 2023 Sea buckthorn (Hippophae rhamnoides L. or Elaeagnus rhamnoides L.) is a plant that has long been used as a Chinese herbal medicine. This species is known to contain numerous bioactive components, including polyphenols, fatty acids, vitamins, and ...
Yousheng Wang
exaly +3 more sources
Analysis of Nutrient Compositions in Five Hybrid Sea Buckthorn Varieties Berries
Shipin gongye ke-ji, 2022 In order to comprehensively develop the biological resources of sea buckthorn, five hybrid sea buckthorn berries including Zaciyou 1, Zaciyou 2, Zaciyou 10, Zaciyou 12, and Zaciyou 54 were used as test materials to compare and analyze.
Sufen GE +5 more
doaj +1 more source
Journal of Food Quality, 2022 Fixation is the key step to improve the quality of sea buckthorn leaf tea. Composition and activity are important indexes to evaluate the quality of sea buckthorn leaf tea. Comparing the effects of fixation methods on components and activities provides a
Xuetao Chen +7 more
doaj +1 more source
Foods, 2022 The genus Hippophae (sea buckthorn) is widely cultivated and consumed in Asia and Europe. The fruit color is an important appearance and commercial trait for sea buckthorn, which is closely related to the biosynthesis and accumulation of various ...
Jialong Liang +4 more
doaj +1 more source
Frontiers in Nutrition, 2022 Sea buckthorn (Hippophae rhamnoides L.), an ancient miraculous plant, is of great interest because of its tenacity, richness in nutritional active substances, and biological activity.
Zhen Wang +5 more
doaj +1 more source
Foods, 2023 Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value.
Zuzana Ciesarová +6 more
doaj +1 more source
Shipin gongye ke-ji, 2023 This study was designed to explore the inhibitory effect and mechanism of sea-buckthorn flavonoids on the formation of acrylamide. In order to study the inhibitory effect of sea-buckthorn flavonoids on the formation of acrylamide, the dose-effect ...
Zhenyue TANG +6 more
doaj +1 more source