Results 61 to 70 of about 3,701 (185)

A Study on the Fruiting and Correlation between the Chemical Indicators and Antimicrobial Properties of Hippophae rhamnoides L.

Horticulturae
Sea buckthorn is a promising species that, under the conditions of Eastern Europe, has shown high productivity and is also a good and possible source of a wide range of bioactive compounds that have a positive effect on the human body, especially ...
Natalia Netreba, Elisaveta Sandulachi, Artur Macari, Sergiu Popa, Ion Ribintev, Iuliana Sandu, Olga Boestean, Irina Dianu   +7 more
doaj   +1 more source

Comprehensive Genome‐Wide Identification and Expression Analysis of the N6‐Methyladenosine (m6A) Regulatory Network Influences Rapid Stress Adaptation With Exogenous Melatonin in Rice

Journal of Pineal Research, Volume 78, Issue 1, January 2026.
ABSTRACT Exogenous melatonin has emerged as a pivotal multifunctional signaling molecule, recognized for its critical role in enhancing stress tolerance and improving crop productivity. N6‐methyladenosine (m6A) is the most prevalent internal modification found in eukaryotic mRNA and plays a crucial role in regulating plant growth, development, and ...
Hira Khanzada, Ghulam Mustafa Wassan, Ping Wang, Saba Khanzada, Xiaoning Wang, Zhihui Xia   +5 more
wiley   +1 more source

Effects of Emulsifiers on Physicochemical Properties and Carotenoids Bioaccessibility of Sea Buckthorn Juice

Foods
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins ...
Arzigül Abliz, Yanan Huang, Reziwanguli Rouzi, Duoxia Xu, Yanxiang Gao, Jinfang Liu   +5 more
doaj   +1 more source

Biopolymer‐Based Encapsulation Approach: The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Oil Carried by Chitosan on Fish Fillet Quality

Journal of Food Quality, Volume 2026, Issue 1, 2026.
In this study, the effects of chitosan (Ch) coatings encapsulated using an ultrasonic emulsification method with sea buckthorn (Hippophae rhamnoides L.) essential oil (HrEo) on the shelf life and quality parameters of rainbow trout (Oncorhynchus mykiss) fillets, in terms of microbiological, chemical, physical, and sensory properties, were investigated.
Gonca Alak, Ebrar Akpınar, Ayşe Kara, Muhammed Alaeddin Ekiz, Koray Koşar, Eylül Ecrin Ekiz, Elif Zeynep Özçelik, Tuba Akbey, Hakan Mete, Göktuğ Gedikli, Emir Birkan Tan, Momin Momin, Muhammed Atamanalp, Sultan Zahiruddin   +13 more
wiley   +1 more source

Preparation and Flavor Characteristics Evaluation of Seabuckthorn Whole Fruit Powder Cookies

Shipin gongye ke-ji
Objective: To develop more palatable sea buckthorn-based products with broader consumer appeal, this study used whole sea buckthorn fruit powder to produce cookies. The formulation was optimized, and the flavor profile was investigated. Methods: Based on
Xiaoxue WANG, Yanjie YANG, Wenjin WENG, Yang LIU, Xiaoyong WANG, Zhaolin LÜ   +5 more
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Economic Evaluation of Cultivation and Finalization of the Products from the Sea Buckthorn

Visegrad Journal on Bioeconomy and Sustainable Development, 2019
The paper discusses economic evaluation of the sea buckthorn cultivation as well as production of final products by processing the fruits of this economically interesting woody plant.
Gurčík Ľubomír, Porhajaš Viktor, Červený Dávid, Bajusová Zuzana   +3 more
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Changes of main phenolic compounds contents and antibacterial activities of sea-buckthorn Jiaosu during fermentation process [PDF]

Zhongguo niangzao
In order to explore the changes of major phenolic compounds contents of sea-buckthorn during fermentation process and its effects on the antibacterial activities, Jiaosu was prepared using sea-buckthorn as raw materials, the phenolic compounds contents ...
ZHU Jiaying, FU Leyi, ZHAO Qian, JIN Zhening, FANG Sheng
doaj   +1 more source

Sensory properties of pork sausage after sea buckthorn extract addition

Czech Journal of Food Sciences
The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on
Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová, Andrea Mesárošová   +10 more
doaj   +1 more source

Modeling of oil extraction process from sea buckthorn products

Аграрная наука Евро-Северо-Востока
The paper presents the results of sea buckthorn fruit processing, at the first stage of which there have been extracted water-soluble components of the berry (juice), at the second stage – fat-soluble components (oil).
D. F. Ziatdinova, R. G. Safin, E. N. Soloveva   +2 more
doaj   +1 more source

USE OF SEA BUCKTHORN FRUITS IN THE PASTRY MANUFACTURING

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2016
Different researches on optimizing the shelf life of pastries (gingerbread, sponge cakes) that are produced by adding sea buckthorn flour (2 - 4 % by weight of the flour used) are presented in this study.
RODICA A. STURZA, ALIONA A. GHENDOV-MOŞANU, OLGA I. DESEATNICOV, NATALIA F. SUHODOL   +3 more
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