期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (2)
BACKGROUND Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subt......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (7)
BACKGROUND Pea sprouts are considered a healthy food. Sucrose is a key nutritional factor affecting taste and flavor. Meanwhile, selenium (Se) is an e......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (8)
BACKGROUND Water shortage is the main factor affecting agricultural production in the vast arid and semi-arid areas of northern China. Using proper ir......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (10)
BACKGROUND Konjac glucomannan (KGM) has been widely applied in the food industry as a thickening and gelation agent because of its unique colloidal pr......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (11)
BACKGROUND Wheat floret development has been a focus of research due to a desire to improve spike fertility, which majorly influences grain yield. Sow......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (14)
BACKGROUND Selenium (Se) is an essential micronutrient for humans and animals, but not for plants. Generally, cereals including wheat and rice are the......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (14)
BACKGROUND Ascorbic acid (AA) is an essential nutrient for humans, which must be obtained from vegetables, fruits, and other foods. The content of AA ......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (1)
BACKGROUND Foxtail millet grain has higher folate content than other cereal crops. However, the folate metabolite content and the expression patterns ......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (2)
BACKGROUND Oleanolic acid (OA) is a pentacyclic triterpenoid compound that is present at high levels in olive oil and has several promising pharmacolo......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (3)
BACKGROUND Astaxanthin (ASTA) is a kind of food-derived active ingredient (FDAI) with antioxidant and antidiabetic functions. It is nontoxic but its p......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (3)
BACKGROUND Although the grape berries are deliberated as a non-climacteric fruit, ethylene seems to be involved in grape berry ripening. However, the ......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (6)
BACKGROUND Soil quality assessment is a critical strategy for determining optimum fertilization in intensive pomelo production. In this study, we eval......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (7)
BACKGROUND Manual inspection and instrumentation form the traditional approach to determining tomato color but these methods only determine tomato col......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (8)
BACKGROUND The incidence of metabolic syndrome (MetS) is increasing, and n-3 polyunsaturated fatty acids (PUFAs) in salmon (Oncorhynchus) phospholipid......
期刊： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (9)
BACKGROUND Tyrosinase inhibitors find potential application in food, cosmetic and medicinal products, but most of the identified tyrosinase inhibitors......
