Results 41 to 50 of about 693 (130)

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Foods, 2020
To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies.
Hanán Issa-Issa, Marina Cano-Lamadrid, Ángel Calín-Sánchez, Aneta Wojdyło, Ángel. A. Carbonell-Barrachina   +4 more
doaj   +1 more source

Nonnodulating Fagales retain the functional NODULE INCEPTION gene

New Phytologist, EarlyView.
NODULE INCEPTION orthologs are present in nonnodulating species in Fagales.
Momona Noda, Momoyo Ito, Kana Miyata, Takuya Suzaki   +3 more
wiley   +1 more source

Transcriptomic analysis reveals the metabolic mechanism of L-ascorbic acid in Ziziphus jujuba Mill.

Frontiers in Plant Science, 2016
Chinese jujube (Ziziphus jujuba Mill.) is the most economically important member of the Rhamnaceae family and contains a high concentration of ascorbic acid (AsA).
Chunmei eZhang, Jian eHuang, Xingang eLi
doaj   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6365-6379, 30 August 2026.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

eFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno, Katherine Vaca‐Escobar, Fernanda Landeta‐Constante, Santiago Guerrero‐Jaramillo, Milton Villacís‐García, Patricio J. Espinoza‐Montero   +5 more
wiley   +1 more source

THE INFLUENCE OF CADMIUM ON THE GROWTH AND ELEMENTAL COMPOSITION OF IN VITRO CULTURES OF FRUIT CROPS [PŮSOBENÍ KADMIA NA RŮST A PRVKOVÉ SLOŽENÍ IN VITRO KULTUR OVOCNÝCH DRUHŮ] [PDF]

Vědecké Práce Ovocnářské
The aim of this work was to compare the sensitivity of fruit crop explant cultures to cadmium in the growth medium and to determine whether its presence affects the elemental composition of plant matter.
Alexandra Slámová, Aleš Vávra, Matěj Semerák   +2 more
doaj   +1 more source

Ziziphus jujube Fruit Supplementation Improves Liver Enzymes, Lipid Profile, and Hepatic Steatosis but Not Fasting Blood Glucose in Patients With NAFLD: A Randomized Controlled Trial

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Daily supplementation with Ziziphus jujube fruit improved liver enzymes, lipid profile, and hepatic steatosis in patients with non‐alcoholic fatty liver disease (NAFLD), potentially through its antioxidant, anti‐inflammatory, and lipid‐modulating properties.
Ronak Borzooei, Karim Parastouei, Maryam Taghdir, Mojtaba Sepandi, Mohammad Ali Abyazi Heris   +4 more
wiley   +1 more source

Breeding report of a new sour jujube cultivar Zaohong No.1 [PDF]

Guoshu xuebao
Zaohong No.1, a new sour jujube cultivar, was bred from a wild jujube population located in Neiqiu County, Xingtai City. This variety was selected through a comprehensive evaluation of traits such as high yield, superior quality, and stress resistance ...
HUANG Sufang, ZHANG Kangzhuang, SUN Wenyuan, CAO Pingping, ZHAO Zhongxiang, SUN Xiaoyue   +5 more
doaj   +1 more source

Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source