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Food Chemistry
IF
4.95
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27131
Papers 26968
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Published on Oct 1, 2019in Food Chemistry 4.95
Weixin Wang1
Estimated H-index: 1
,
Rui Yang2
Estimated H-index: 2
+ 3 AuthorsAi-Qun Jia6
Estimated H-index: 6
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Published on Oct 1, 2019in Food Chemistry 4.95
Xu Qian1
Estimated H-index: 1
,
Yaran Liu (University of Minnesota)+ 7 AuthorsBao-Qing Zhu13
Estimated H-index: 13
(University of Minnesota)
Abstract This study investigated the accumulation of esters in three hybrid grape cultivars during berry development under two vintages to elucidate the differentiation on their esters biosynthesis. Results showed ‘Moldova’ showed lower esters content than ‘Campbell Early’ and ‘Catawba’ resulting from its limited AAT gene expression and 20 different encoded amino acids. The volatile esters compositions of ‘Campbell Early’ and ‘Catawba’ in both vintages were different. Correlation analysis reveal...
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Published on Oct 1, 2019in Food Chemistry 4.95
Xinglin Chen2
Estimated H-index: 2
(Fujian Agriculture and Forestry University),
Hetong Lin17
Estimated H-index: 17
(Fujian Agriculture and Forestry University)
+ 2 AuthorsMengshi Lin30
Estimated H-index: 30
(University of Missouri)
Abstract A novel gene aga3027 from the genome of Flammeovirga sp. OC4, isolated from the deep sea, was screened and expressed in Escherichia coli BL21. This gene encoded the genetic information of a potential agarase that consists of 851 amino acids and belongs to 16 β -agarase family of glycoside hydrolase. Purified recombinant Aga3027 demonstrated the maximum activity of agarase at 40 °C and pH 9.0, displaying excellent thermostability and pH-stability. The agarase retained more than 80% of it...
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