Genome report: chromosome-scale genome assembly of the West Indian fruit fly Anastrepha obliqua (Diptera: Tephritidae). [PDF]
G3 (Bethesda)Sim SB +6 more
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Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions. [PDF]
FoodsEdkaidek H, Dahiya D, Nigam PS.
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Application of Supercritical CO2 Extraction and Identification of Polyphenolic Compounds in Three Species of Wild Rose from Kamchatka: Rosa acicularis, Rosa amblyotis, and Rosa rugosa. [PDF]
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ORAC: The Method of Choice for Determining Antioxidant Capacity of Food Products? [PDF]
Int J Mol SciSadowska-Bartosz I, Bartosz G.
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Participatory Ethnobotany in indigenous health: study conducted by a Pataxó Hãhãhãi ethnobotanist among his people, Brazil. [PDF]
J Ethnobiol EthnomedPataxó Hãhãhãi HDS, Rodrigues E.
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A mdg4 retrotransposon screen for X-linked female sterile alleles and its relationship with the transcription factor OVO. [PDF]
G3 (Bethesda)Benner L, Oliver B.
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Etnobotanica y ecofisiologia de la ciruela mexicana (Spondias purpurea L.)
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Economic botany of Spondias purpurea (Anacardiaceae) in ecuador
Economic Botany, 2000The edible fruits of Spondias purpurea are valued highly throughout the Ecuadorian coastal plain and Andes where they are cultivated. They are also exported to Colombia and Peru. The fruits are either eaten fresh or processed into various products such as marmalade, wine, and liquor, all with promising market potential.
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Mexican Plum (Spondias purpurea L.) Moisture Sorption Properties
Food Engineering Series, 2015Fresh fruits, no matter where they come from, are perishable products due to their high moisture content. Some fruits are protected with an external thick peel or film that allows them to remain fresh for a long time if they are appropriately handled. However, other fruits, even though they have a thick peel, have very short growing periods.
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New structural features of Spondias purpurea gum exudate
Food Hydrocolloids, 2008Abstract Spondias purpurea L. (Anacardiaceae), disseminated in Venezuela, produces a polysaccharide gum constituted by galactose (59%), arabinose (9%), mannose (2%), xylose (2%), rhamnose (2%) and uronic acids (26%). It also contains a proteinaceous material (2%).
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