Papers mentioning litchi or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Volatile terpenoids are pivotal to fruit aroma and serve as the major aroma-donating volatiles in litchi aril, yet their biosynthetic mechanisms remain largely unknown. By profilin... Read full abstract on PubMed →
Chitosan is an ideal coating film for food preservation, but the performance of a single chitosan coating film is not good. Herein, the liposome was prepared by embedding copper na... Read full abstract on PubMed →
To address post-harvest issues of litchi, including browning, water loss, and nutrient degradation, a moisture microenvironment-regulating electro spun membrane was prepared by inc... Read full abstract on PubMed →
Litchi fruit is a highly valued fruit renowned for its nutritional and pharmacological properties. This study systematically investigated the influence of geographical origin on me... Read full abstract on PubMed →
Honey is a sweet substance laboriously collected and crafted from nectar by bees, and since ancient times, it has been deeply cherished by humans for its unique flavor and nutritio... Read full abstract on PubMed →
<i>Litchi chinensis</i> Sonn. is an economically and culturally significant fruit crop in China, valued for its distinctive flavor, which arises from the combined contributions of... Read full abstract on PubMed →
<h4>Introduction</h4><i>Pyrrhoderma noxium</i> is a plant pathogen that causes economic losses in agricultural and forestry industries, including significant destruction to amenity... Read full abstract on PubMed →
Lanzhou lily bulbs (<i>Lilium davidii</i> var. <i>unicolor</i>) are Chinese traditional edible fruits; however, industrial benefits are limited owing to ineffective post-harvest pr... Read full abstract on PubMed →
Litchi downy blight, caused by Peronophythora litchii, results in decline of market value of litchi fruit. In this study, roles of microRNAs (miRNAs) in regulating litchi fruit res... Read full abstract on PubMed →
Zangju (<i>Citrus reticulata</i> cv. Manau Gan) is the main citrus cultivar in Derong County, China, with unique aroma and flavour characteristics, but the use of Zangju peel (CRZP... Read full abstract on PubMed →
Since ancient times, litchi has been well recognized as a functional food for the management of various ailments. Many bioactives, including flavanoids, anthocyanins, phenolics, se... Read full abstract on PubMed →
The effect of ascorbic acid [AA (40 mmol L-1)] and oxalic acid [OA (2 mmol L-1)] on browning of litchi fruit was investigated under 5% CO2 + 1% O2 controlled atmosphere (CA) and co... Read full abstract on PubMed →
Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination... Read full abstract on PubMed →
As a subtropical fruit with high commercial values, litchi is also a source of methylenecyclcopropylglycine (MCPG) and hypoglycin A (HGA), which could cause hypoglycemia and fatal... Read full abstract on PubMed →
Abscission is triggered by multiple environmental and developmental cues, including endogenous plant hormones. KNOTTED-LIKE HOMEOBOX (KNOX) transcription factors (TFs) play an impo... Read full abstract on PubMed →
The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to rea... Read full abstract on PubMed →
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of gr... Read full abstract on PubMed →
Litchi polysaccharide (LP) was extracted from litchi pulp. Its chemical composition, microstructure, zeta potential, flow and viscoelastic behavior were investigated. LP contained... Read full abstract on PubMed →
Litchi is a non-climacteric subtropical fruit of high commercial value. The shelf life of litchi fruit under ambient conditions (AC) is approximately 4-6 days. Post-harvest cold st... Read full abstract on PubMed →
The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration stepin grape wine fermentation) on the fermentation dynamics and chemical prof... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.