Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00562-3
Abstract: Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao, were determined through GC–MS and compared. In all the tested samples, linalool, d-limonene, eucalyptol, 3-nonanone, and β-myrcene were identified as… read more here.
Keywords: zanthoxylum bungeanum; dried zanthoxylum; fresh dried; bungeanum maxim ... See more keywords
Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-04998-6
Abstract: In this paper, the components of Zanthoxylum bungeanum Maxim . essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty… read more here.
Keywords: zanthoxylum bungeanum; maxim essential; bungeanum maxim; meat patty ... See more keywords
Molecular Cloning and Functional Analysis of DXS and FPS Genes from Zanthoxylum bungeanum Maxim
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DOI: 10.3390/foods11121746
Abstract: Zanthoxylum bungeanum Maxim. (Z. bungeanum) has attracted attention for its rich aroma. The aroma of Z. bungeanum is mainly volatile terpenes synthesized by plant terpene metabolic pathways. However, there is little information on Z. bungeanum… read more here.
Keywords: bungeanum maxim; fps; zanthoxylum bungeanum; zbdxs zbfps ... See more keywords
Characterization of Polysaccharides from the Pericarp of Zanthoxylum bungeanum Maxim by Saccharide Mapping and Their Neuroprotective Effects
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DOI: 10.3390/molecules28041813
Abstract: The pericarp of Zanthoxylum bungeanum maxim (PZM) is a commonly used spice and herbal medicine in China. In the present study, the structural characteristics of PPZM were investigated by saccharide mapping after enzymatic digestion by… read more here.
Keywords: ppzm; bungeanum maxim; zanthoxylum bungeanum; saccharide mapping ... See more keywords