101 related articles for article (PubMed ID: 22703447)
1. Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry.
Lai S; Chen F; Zhang L; Yang H; Deng Y; Yang B
Nat Prod Res; 2013 Mar; 27(4-5):379-85. PubMed ID: 22703447
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages.
Zhang L; Chen F; An H; Yang H; Sun X; Guo X; Li L
J Food Sci; 2008 Aug; 73(6):N17-22. PubMed ID: 19241581
[TBL] [Abstract][Full Text] [Related]
3. Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes.
Wang H; Chen F; Yang H; Chen Y; Zhang L; An H
Carbohydr Polym; 2012 Aug; 89(4):1180-8. PubMed ID: 24750930
[TBL] [Abstract][Full Text] [Related]
4. Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches.
Zhang L; Chen F; Yang H; Ye X; Sun X; Liu D; Yang B; An H; Deng Y
Carbohydr Polym; 2012 Jan; 87(1):816-821. PubMed ID: 34663041
[TBL] [Abstract][Full Text] [Related]
5. Compositional changes in cell wall polysaccharides from five sweet cherry (Prunus avium L.) cultivars during on-tree ripening.
Basanta MF; Ponce NM; Salum ML; Raffo MD; Vicente AR; Erra-Balsells R; Stortz CA
J Agric Food Chem; 2014 Dec; 62(51):12418-27. PubMed ID: 25434844
[TBL] [Abstract][Full Text] [Related]
6. Changes in pectin characteristics during the ripening of jujube fruit.
Ding S; Wang R; Shan Y; Li G; Ou S
J Sci Food Agric; 2017 Sep; 97(12):4151-4159. PubMed ID: 28230255
[TBL] [Abstract][Full Text] [Related]
7. Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage.
Wang Y; Ding S; Chen F; Xiao G; Fu X; Wang R
J Food Sci; 2021 Jul; 86(7):3001-3013. PubMed ID: 34146415
[TBL] [Abstract][Full Text] [Related]
8. Effect of the pectin contents and nanostructure on the stem straightness of two
Huang Y; Ren A; Wan Y; Liu Y
PeerJ; 2023; 11():e15166. PubMed ID: 37073273
[TBL] [Abstract][Full Text] [Related]
9. Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage.
Zhang L; Wang P; Chen F; Lai S; Yu H; Yang H
Food Chem; 2019 Aug; 289():40-48. PubMed ID: 30955629
[TBL] [Abstract][Full Text] [Related]
10. High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage.
Chen F; Chen Y; Wang Y; Ding S; Qin Y; Jiang L; Wang R
J Food Sci; 2022 Jun; 87(6):2427-2439. PubMed ID: 35590481
[TBL] [Abstract][Full Text] [Related]
11. Changes of pectin nanostructure and cell wall stiffness induced in vitro by pectinase.
Kozioł A; Cybulska J; Pieczywek PM; Zdunek A
Carbohydr Polym; 2017 Apr; 161():197-207. PubMed ID: 28189229
[TBL] [Abstract][Full Text] [Related]
12. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.
Deng LZ; Mujumdar AS; Yang XH; Wang J; Zhang Q; Zheng ZA; Gao ZJ; Xiao HW
Food Chem; 2018 Sep; 261():292-300. PubMed ID: 29739596
[TBL] [Abstract][Full Text] [Related]
13. Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage.
Zhang L; Zhao S; Lai S; Chen F; Yang H
Carbohydr Polym; 2018 Nov; 200():427-435. PubMed ID: 30177183
[TBL] [Abstract][Full Text] [Related]
14. Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots.
Sila DN; Doungla E; Smout C; Van Loey A; Hendrickx M
J Agric Food Chem; 2006 Nov; 54(22):8471-9. PubMed ID: 17061823
[TBL] [Abstract][Full Text] [Related]
15. Chemical and functional properties of cell wall polymers from two cherry varieties at two developmental stages.
Basanta MF; de Escalada Plá MF; Stortz CA; Rojas AM
Carbohydr Polym; 2013 Jan; 92(1):830-41. PubMed ID: 23218373
[TBL] [Abstract][Full Text] [Related]
16. Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status.
Ni JB; Zielinska M; Wang J; Fang XM; Prakash Sutar P; Li SB; Li XX; Wang H; Xiao HW
Food Res Int; 2023 Aug; 170():113037. PubMed ID: 37316090
[TBL] [Abstract][Full Text] [Related]
17. Nanostructure of native pectin sugar acid gels visualized by atomic force microscopy.
Fishman ML; Cooke PH; Coffin DR
Biomacromolecules; 2004; 5(2):334-41. PubMed ID: 15002992
[TBL] [Abstract][Full Text] [Related]
18. Effects of gamma-irradiation on cotyledon cell separation and pectin solubilisation in hard-to-cook cowpeas.
Jombo TZ; Minnaar A; Taylor JR
J Sci Food Agric; 2018 Mar; 98(5):1725-1733. PubMed ID: 28858377
[TBL] [Abstract][Full Text] [Related]
19. Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins.
Ramos-Aguilar OP; Ornelas-Paz Jde J; Ruiz-Cruz S; Zamudio-Flores PB; Cervantes-Paz B; Gardea-Béjar AA; Pérez-Martínez JD; Ibarra-Junquera V; Reyes-Hernández J
Carbohydr Polym; 2015 Jan; 115():112-21. PubMed ID: 25439875
[TBL] [Abstract][Full Text] [Related]
20. Changes in cell wall composition of three Fragaria x ananassa cultivars with different softening rate during ripening.
Rosli HG; Civello PM; Martínez GA
Plant Physiol Biochem; 2004 Dec; 42(10):823-31. PubMed ID: 15596102
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]