PISTACHIO

作品数：28被引量：31H指数：3
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相关领域：农业科学更多>>
相关作者：苏淑钗姬谦龙于菲沈漫冷平生更多>>
相关机构：伊稻(上海)商业有限公司北京林业大学北京农学院中国农业大学更多>>
相关期刊：《Agricultural Sciences》《Food and Nutrition Sciences》《Plant Communications》《Natural Science》更多>>
相关基金：北京市自然科学基金国家自然科学基金福建省自然科学基金更多>>
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Preparation of pistachio shell-based porous carbon and its adsorption performance for low concentration CO_(2)
《Particuology》2024年第12期103-114,共12页Yuhua Zhang Yanmei Jin Song Li Hong Wu Huijuan Luo 
supported by the Youth Science and Technology Talent Growth Project of Guizhou Provincial Department of Education (grant No.Qianjiaoji[2024]148);the Innovation Team Project of Guizhou Coal Clean Processing and Utilization (grant No.qianheKYzi[2020]027);the Key Laboratory Project of Guizhou Coal Clean Utilization (grant No.qiankehepingtairencai[2020]2001);the Scientific Research Fund for High-level Talents of Liupanshui Normal University (grant No.LPSSYKYJ202301);the Scientific Research Project of Liupanshui Normal University (grant No.LPSSYZDZK202205).
In this study,high-performance porous carbon for CO_(2) adsorption was synthesized from pistachio shells and modified with urea to enrich nitrogen content in the porous structure.The effects of activation temperature,...
关键词：Pistachio shells Porous carbon CO_(2)adsorption 
Pistachio genomes provide insights into nut tree domestication and ZW sex chromosome evolution
《Plant Communications》2023年第3期80-98,共19页Salih Kafkas Xiaokai Ma Xingtan Zhang Hayat Topc¸u Rafael Navajas-Pérez Ching Man Wai Haibao Tang Xuming Xu Mortaza Khodaeiaminjan Murat Güney Aibibula Paizila Harun Karcı Xiaodan Zhang Jing Lin Han Lin Roberto de la Herrán Carmelo Ruiz Rejón Jerson Alexander García-Zea Francisca Robles Coral del Val Muñoz Agnes Hotz-Wagenblatt Xiangjia Jack Min HakanÖzkan Elmira Ziya Motalebipour Hatice Gozel Nergiz C¸oban Nesibe Ebru Kafkas Andrej Kilian HuaXing Huang Xuanrui Lv Kunpeng Liu Qilin Hu Ewelina Jacygrad William Palmer Richard Michelmore Ray Ming 
the Scientific and Technological Research Council of Turkey(project nos.TUBITAK-TOVAG 100 O 113 and TUBITAK-TOVAG 113 O 962);the University of C¸ukurova Scientific Research Projects Unit(project nos.FDK-2015-3641,FDK-2015-3642,FBA-2015-4521,FBA-2015-4538,FBA-2016-5406,FBA-2016-5442,FBA-2016-5407,FDK-2017-9232,FBA-2017-8250,and FBA-2020-11957);the Ministerio de Ciencia e Innovacio´n of Spain(project nos.AGL2009-09094 and RYC-2011-08653);the University of Granada(project no.PP2016-PIP13),the Natural Science Foundation of Fujian Province,China(project nos.2021J01142 and 2018J01606).
Pistachio is a nut crop domesticated in the Fertile Crescent and a dioecious species with ZW sex chromosomes.We sequenced the genomes of Pistacia vera cultivar(cv.)Siirt,the female parent,and P.vera cv.Bagyolu,the mal...
关键词：Pistacia vera PISTACHIO SEQUENCING reference genome sex chromosome DOMESTICATION 
Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio(Pistacia vera L.)beverage
《Food Bioscience》2023年第3期2782-2791,共10页Tiziana Di Renzo Andrea Osimani Serena Marulo Federica Cardinali Gianfranco Mamone Cecilia Puppo Antonela G.Garzón Silvina R.Drago Carmine Laurino Anna Reale 
funded by Bilateral project between ISA-CNR e Centro de Investigación y Desarrollo en Criotecnología de Alimentos(CONICET-UNLP-CIC Buenos Aires)entitled“Development of func-tional pistachio-based fermented beverage”(SAC.AD002.001.024);partially supported by the project“BioMemory-Network of scien-tific collections for bio-monitoring,biodiversity conservation,agri-food and environmental sustainability,and well-being”(https://biomemory.cnr.it)funded by the Department of Biology,Agriculture and Food Sci-ences(DiSBA),National Research Council of Italy(CNR),project no.SAC.AD002.173.
This study aimed to assess the fermentability of a pistachio-based beverage.The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed.To this end,a procedure for...
关键词：Pistachio of Bronte E-NOSE Volatile compounds EPS Food fermentation 
Pistachio green hull extract as natural antioxidant incorporated to omega-3 rich kappa-carrageenan oleogel in dry fermented sausage
《Food Bioscience》2022年第6期100-106,共7页Zohre Noorolahi Mohammad Ali Sahari Hassan Ahmadi Gavlighi Mohsen Barzegar 
The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil ...
关键词：Omega-3 rich dry fermented sausage Pistachio green hull extract Linseed oil KAPPA-CARRAGEENAN Antioxidant effect 
Rosemary and Oregano Essential Oils as Natural Antioxidant to Preserve Pistachio Puree
《Journal of Food Science and Engineering》2019年第8期318-332,共15页Eda Adal Sami Eren 
In this study,the effect of adding essential oil from different plants on prolonging the shelf life of pistachio puree was investigated.For this purpose,Rancimat method,which is one of the accelerated shelf-life test(...
关键词：Pistachio puree lipid oxidation ANTIOXIDANT oregano ROSEMARY essential oil BHA STABILITY 
Anti-cancer effects of hydro-alcoholic extract of pericarp of pistachio fruits被引量：2
《Asian Pacific Journal of Tropical Biomedicine》2018年第12期598-603,共6页Hamidreza Harandi Ahmad Majd Soudeh Khanamani Falahati-pour Mehdi Mahmoodi 
Objective:To investigate the cytotoxicity and anti-cancer effects of hydro-alcoholic extract of pistachio pericarp on hepatocellular carcinoma cells(HepG2)and mouse fibroblast L929 cells as normal and control group ce...
关键词：Apoptosis CYTOTOXICITY Gene expression Pistacia vera 
Design,development and evaluation of an online grading system for peeled pistachios equipped with machine vision technology and support vector machine被引量：6
《Information Processing in Agriculture》2017年第4期333-341,共9页Hosein Nouri-Ahmadabadi Mahmoud Omid Seyed Saeid Mohtasebi Mahmoud Soltani Firouz 
support provided by the Research Department of University of Tehran,Iran,under Grant No.1305051.6.34 is duly acknowledged。
In this study,an intelligent system based on combined machine vision(MV)and Support Vector Machine(SVM)was developed for sorting of peeled pistachio kernels and shells.The system was composed of conveyor belt,lighting...
关键词：Pistachio kernel SORTING Machine vision Sensitivity analysis Support vector machine 
Comparative life cycle assessment of pistachio,almond and apple production被引量：2
《Information Processing in Agriculture》2017年第3期188-198,共11页G.Bartzas D.Vamvuka K.Komnitsas 
the financial support of the European Commission(LIFE+Environment Policy&Governance)in the framework of the LIFE11 ENV/GR/951 project"Sustainable strategies for the improvement of seriously degraded agricultural areas:The example of Pistachia vera L(AgroStrat)"。
A comparative life cycle assessment(LCA),with the use of GaBi 6 software and specific related databases,of three water intensive tree cultivation systems was conducted in order to evaluate environmental impacts and en...
关键词：LCA Apples ALMONDS PISTACHIOS Water-intensive crops Greenhouse gas emissions 
Foliar Applications with Plant-Derived Extracts Control Pistachio Psyllid, <i>Agonoscena pistaciae</i>
《Advances in Entomology》2017年第3期87-92,共6页Antonios E. Tsagkarakis Antonios D. Margiotoudis 
Citrus and palm trees’ extracts, commercially formulated as ProAlexin PNSTM and AgrisprayTM, were studied against the pistachio psyllid, Agonoscena pistaciae, in field conditions. Generally, foliage spraying applicat...
关键词：PISTACIA vera PISTACHIO PSYLLID Agonoscena pistaciae CONTROL HONEYDEW Honeybees 
Moisture sorption characteristics of full fat and defatted pistachio kernel flour被引量：1
《International Journal of Agricultural and Biological Engineering》2017年第3期283-294,共12页Ling Bo Li Rui Gao Haiyan Shaojin Wang 
General Program of National Natural Science Foundation of China(No.31371853);Open Fund from Zhejiang Academy of Agricultural Sciences(2010DS700124-ZM1605)。
The sorption isotherms of full-fat(FPKF),partially defatted(PDPKF),and totally defatted(TDPKF)pistachio kernel flour were performed in the range of water activity(aw)from 0.113 to 0.859 at 15℃,25℃and 35℃,and the ap...
关键词：pistachio kernel flour equilibrium moisture content sorption isotherm isosteric sorption heat monolayer moisture content 
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