Haitian Creole
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
12 rezilta yo
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Tubers of five cultivars of potato were stored at 4 degrees C for 2, 3, and 8 months and baked in a conventional oven. The flavor compounds from the baked potato flesh were isolated by headspace adsorption onto Tenax and analyzed by gas chromatography-mass spectrometry. On a quantitative basis,
Exogenous methyl jasmonate diminishes the formation of lipid-derived compounds in boiled potato (Solanum tuberosum L.).
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
BACKGROUND
During potato storage the tubers tend to develop off-flavours, mainly due to lipid-derived aldehydes, whose formation is increased after boiling or processing. This may become a problem when boiled or precooked potatoes are used. Methyl jasmonate (MJ) is a phytohormone capable of
Guatemalan potato moth Tecia solanivora distinguish odour profiles from qualitatively different potatoes Solanum tuberosum L.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Guatemalan potato moth, Tecia solanivora, lay eggs in the soil nearby potato Solanum spp. and larvae feed on the tubers. We investigated the oviposition behaviour of T. solanivora females and the survival of larval offspring on healthy vs. stressed, i.e. light exposed and/or damaged potato tubers.
Volatile organic compounds produced by a soil-isolate, Bacillus subtilis FA26 induce adverse ultra-structural changes to the cells of Clavibacter michiganensis ssp. sepedonicus, the causal agent of bacterial ring rot of potato.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Rhizobacterial volatile organic compounds (VOCs) play an important role in the suppression of soil-borne phytopathogens. In this study, the VOCs produced by a soil-isolate, Bacillus subtilis FA26, were evaluated in vitro for their antibacterial activity against Clavibacter michiganensis ssp.
Attraction Behaviors of Entomopathogenic Nematodes (Steinernematidae and Heterorhabditidae) to Synthetic Volatiles Emitted by Insect Damaged Potato Tubers.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Entomopathogenic nematodes (EPNs) play a role in indirect defense of plants under attack by root herbivores. Several investigations have shown that EPNs are attracted or repelled by various volatile compounds (VOCs) released from insect damaged plant roots. We hypothesized that the directional
Enhancing quality and oxidative stability of aged fried food with gamma-tocopherol.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
To determine the effects of gamma-tocopherol on the stability of fried food, potato chips were fried in triolein with 0, 100, or 400 ppm gamma-tocopherol. Potato chips, sampled at 1, 3, and 6 h of frying time, were aged for 0, 2, and 4 days at 60 degrees C and then evaluated for odor attributes by
Monitoring of infection volatile markers using CMOS-based luminescent bioreporters
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Over the past two decades, whole-cell biosensors (WCBs) have been widely used in the environmental field, with only few applications proposed for use in agricultural. This study describes the development and optimization of a WCB for the detection of volatile organic compounds (VOCs) that is
Disruption of Phthorimaea operculella (Lepidoptera: Gelechiidae) oviposition by the application of host plant volatiles.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
BACKGROUND
Phthorimaea operculella is a key pest of potato. The authors characterised the P. operculella olfactory system, selected the most bioactive host plant volatiles and evaluated their potential application in pest management. The electrophysiological responses of olfactory receptor neurons
Aroma-active components of nonfat dry milk.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD
Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Styrene can be formed by the microbial metabolism of bacteria and fungi. In our previous study, styrene was determined as a spoilage marker of Fuji apples decayed by Penicillium expansum, which is responsible for postharvest diseases. In the present study, P. expansum was cultivated in
Does the Infectious Status of Aphids Influence Their Preference Towards Healthy, Virus-Infected and Endophytically Colonized Plants?
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Aphids (Hemiptera: Aphididae) cause significant damage and transmit viruses to various crop plants. We aimed to evaluate how the infectious status of aphids influences their interaction with potential hosts. Two aphid (Myzus persicae and Rhopalosiphum padi) and plant (Nicotiana
Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar).
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
Log In / Enskri
Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odour contributed by guaiacol, boiled potato- and
Baz done ki pi konplè remèd fèy medsin te apiye nan syans
- Travay nan 55 lang
- Geri èrbal te apiye nan syans
- Remèd fèy rekonesans pa imaj
- Kat entèaktif GPS - tag zèb sou kote (vini byento)
- Li piblikasyon syantifik ki gen rapò ak rechèch ou an
- Search remèd fèy medsin pa efè yo
- Izeganize enterè ou yo ak rete kanpe fè dat ak rechèch la nouvèl, esè klinik ak rive
Tape yon sentòm oswa yon maladi epi li sou remèd fèy ki ta ka ede, tape yon zèb ak wè maladi ak sentòm li itilize kont.
* Tout enfòmasyon baze sou rechèch syantifik pibliye
