Showing 261 - 280 results of 485 for search '"Jujube"', query time: 0.09s Refine Results
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    Shot-gun proteome and transcriptome mapping of the jujube floral organ and identification of a pollen-specific S-locus F-box gene by Ruihong Chen, Guoliang Chen, Jian Huang

    Published 2017-07-01
    “…Both of these may activate the behaviour of gametophyte self-incompatibility in jujube. These results reflected the protein profile features of jujube flowers and contributes new information important to the jujube breeding system.…”
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  4. 264

    Integrating a mini catchment with mulching for soil water management in a sloping jujube orchard on the semiarid Loess Plateau of China by H. C. Li, X. D. Gao, X. N. Zhao, P. T. Wu, L. S. Li, Q. Ling, W. H. Sun

    Published 2016-02-01
    “…Since the branches used for mulching here were trimmed jujube branches, the cost of mulching materials was largely reduced. …”
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    Indian jujube (Ziziphus mauritiana L.) fruit juice extraction using cellulase enzyme: Modelling and optimization of approach by ANN-GA by Gopesh Patel, Abhipriya Patra, S. Abdullah, Madhuresh Dwivedi

    Published 2022-06-01
    “…The Indian jujube is a seasonal fruit that is beared in abundant during February and March in India. …”
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    <i>Bacillus licheniformis</i> PR2 Controls Fungal Diseases and Increases Production of Jujube Fruit under Field Conditions by Jun-Hyeok Kwon, Sang-Jae Won, Jae-Hyun Moon, Uk Lee, Yun-Serk Park, Chaw Ei Htwe Maung, Henry B. Ajuna, Young Sang Ahn

    Published 2021-03-01
    “…There is a growing interest in using biocontrol agents to control fungal diseases and increase the production of jujube fruit (<i>Zizyphus jujua</i> Miller var. <i>inermis</i> Rehder). …”
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  11. 271

    Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers by Zahra Khoshdouni Farahani, Mohammad Ebrahimzadeh Mousavi, Salam Adnan Ibrahim

    Published 2024-01-01
    “…The use of phenolic bioactive substances in beverages is introduced by novel techniques as a functional food product. Gel beads from jujube extract were prepared by extrusion method using encapsulation and coated by whey protein isolate and soy protein isolate and thus, a functional beverage was prepared from these beads. …”
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