朱利叶斯库恩研究所
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作者:Magdalena Maszewska , Anna Florowska , Katarzyna Matysiak ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:Palm oil is characterized by high oxidation stability, high smoke point, low foam making properties, limited penetration into the product, what makes it ideal for processes requiring thermal treatment such as frying. The aim of the study was to investigate the chemical compo...
作者:Dariusz Kulus
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:Tomato is one of the most popular vegetable crops. However, over time, the species has suffered a strong genetic diversity reduction and domestication bottlenecking. This growing trend is known as the genetic erosion. The human intervention on the genetic erosion intensification ...
作者:Limin Xiang , Shunshun Pan , Xingfei Lai ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:The extraction conditions of epigallocatechin-3-gallate (EGCG) from Jinxuan summer green tea and antitumor activity against human gastric cancer SGC-7901 cells of the green tea extracts were investigated. On the basis of a single factor experiment, Box-Behnken design and res...
作者:Gabriela López-Angulo , Julio Montes-Avila , Sylvia Páz Díaz-Camacho ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:Echeveria species (Crassulaceae) are used in traditional medicine and some of their biological activities are demonstrated (e.g. antimicrobial, anti-inflammatory, anticancer). However, their chemical composition has been scarcely studied. The methanol extracts (ME) of three ...
作者:Naida Juarez-Trujillo , Juan Luis Monribot-Villanueva , Víctor Manuel Jiménez-Fernández ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:Flowers of the Izote (Yucca elephantipes) are traditionally consumed in different dishes in the Mexican cuisine. Although the use of the flowers in Salvador, Guatemala and México is quite popular, there are no scientific reports of their physicochemical properties and phytoc...
作者:Vincenzo Sicari , Monica Rosa Loizzo , Rosa Tundis ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:Purslane (Portulaca oleracea L.) is a member of the family Portulacaceae. Due to its many health benefits, it is listed in a World Health Organization database. The aim of this work is to investigate the purslane extracts for their chemical profile and bioactivity.In this st...
作者:Yu Dong , Huanhuan Zhi
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:This study was to determine whether postharvest H2S fumigation effects surface pitting development of ‘Lapins’ and ‘Regina’ cherries after cold storage, and if so, how H2S takes participate in minimizing pitting injury and its relation to cell wall metabolism. Fruit wer...
作者:Wasif Nouman , Mark E Olson , Tehseen Gull ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:To observe variation in growth performance, antioxidant activities, and nutritional quality of Moringa oleifera, we exogenously applied benzyl amino purine (BAP), ascorbic acid, and moringa leaf extract (MLE) to moringa plants at three field capacity levels, 100, 75, and 40% in a...
作者:Anne Linn Hykkerud , Eivind Uleberg , Espen Hansen ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:Cloudberry (Rubus chamaemorus L.) is a wild perennial shrub growing on peatland with a circumpolar distribution. The combined berries have a high polyphenol content comprised primarily of ellagitannins. A few commercial cultivars are available, and pre-breeding trials on clonal m...
作者:Xiamin Cao , Yongtao Wang , Xiaojun Liao ...
来源:[J].Journal of Applied Botany and Food Quality(IF 0.34), 2018, Vol.91JKI
摘要:The physico-chemical and bio-chemical compositions of Hongyan, Tiangxiang, Tongzi Ι and Zhangji strawberries inChinawere analyzed. Their values were pH 3.42~3.73, titration acidity 0.63~0.79%, total soluble sugars 5.26~8.95 g/100 gfresh weight (FW), ascorbic acid 21.38~42.89...

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