Spectroscopy Analysis of Prickly Ash Samples From Different Regions: A Food Fingerprint Study
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DOI: 10.1155/jfpp/5475921
Abstract: Background: Fingerprinting Chinese red prickly ash (Zanthoxylum bungeanum or Dahongpao) samples helped establish baseline qualities and components. These data will provide valuable insights into determining the extent to which cultivation practices and locations may affect… read more here.
Keywords: spectroscopy; food; analysis; ash samples ... See more keywords
Genome-wide analysis of AP2/ERF transcription factors that regulate fruit development of Chinese prickly ash
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DOI: 10.1186/s12870-024-05244-9
Abstract: AP2/ERF is a large family of plant transcription factor proteins that play essential roles in signal transduction, plant growth and development, and responses to various stresses. The AP2/ERF family has been identified and verified by… read more here.
Keywords: analysis; fruit; prickly ash; chinese prickly ... See more keywords
The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
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DOI: 10.3390/foods10112709
Abstract: This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze… read more here.
Keywords: sheep tail; taste; tail fat; prickly ash ... See more keywords
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
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DOI: 10.3390/foods11070896
Abstract: Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat… read more here.
Keywords: soup; prickly ash; sheep tail; tail fat ... See more keywords
Evaluating the Impacts of Climate Factors and Flavonoids Content on Chinese Prickly Ash Peel Color Based on HPLC-MS and Structural Equation Model
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DOI: 10.3390/foods11162539
Abstract: Climate affects Chinese prickly ash peel color directly through temperature and illumination and indirectly influences it through its effect on flavonoid compounds. In this study, a comprehensive evaluation strategy based on high performance liquid chromatography-mass… read more here.
Keywords: prickly ash; color; chinese prickly; peel color ... See more keywords