农学 >>> 农学总论 作物学 园艺学 土壤学 植物保护学 农药学 林学 畜牧学 兽医学 水产学
搜索结果: 1-15 共查到农学 ripening相关记录88条 . 查询时间(0.093 秒)
Plant-specific NAC transcription factors (TFs) play crucial roles in various pathways related to the stress response. However, to date, little information regarding NAC gene regulation during fruit r...
The objective of this study was to investigate the effect of the fat reduction on the physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Low fat ferm...
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to eval...
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Brown patches of the size from several square metres to hectares or individual dying plants appeared in otherwise green stands. Affected plants wilt and ripen sooner than healthy ones, causing them to...
Changes in fruit weight, firmness and soluble solids content during the ripening period of Karešova cv. Including relationships between these characteristics were studied in 1998–2001. These year...
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
Physico-chemical changes included a significant decrease in firmness during post-harvest ripening, whereas the levels of total soluble solids were found to be very similar. Ethylene as a parameter o...
A significant increase in -carotene content at each successive ripening stage of tomato fruit was recorded. Tomato fruit colour became darker and the ratio of red to green colour increased during ...
‘Le Lectier’ pears treated with low-temperature (refrigerated storage) at 2–3°C for 0, 10, 30, 60, or 90 days after harvest showed changes in elasticity index, flesh firmness, fresh weight, peel color...
The study was conducted in Post Harvest Laboratory, Cranfield University at Silsoe College, UK during 1999. The objective was to investigate whether ripening processes in banana fruits which are d...
Free amino acids (FAA) in the cooked rice exterior and in milled rice kernels (ground milled rice) were studied from the standpoint of taste. The amount and proportion of FAA in the exterior of cooked...
Effects of nitrogen top-dressed at full heading time and air temperature during ripening period on rice quality were investigated from the viewpoints of the texture of cooked rice and protein, amylose...
Investigations were made on the effect of isoprothiolane (diisopropyl-1, 3-dithiolan-2-ylidene malonate, IPT) on the ripening of rice (Oryza sativa L.) under the low temperature conditions. The simil...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...