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Nanosilicon application changes the morphological attributes and essential oil compositions of hemp (Cannabis sativa L.) under water deficit stress.
Sci Rep
January 2025
Department of Agriculture, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, 1983969411, Iran.
Various practical strategies have been employed to mitigate the detrimental effects of water deficit stress on plants such as application of nano-stimulants. Nanosilicon plays a crucial role in alleviating the deleterious impacts of both abiotic and biotic stresses in plants by modulating various phyto-morphological and physiological processes. This study aimed to examine the combined effects of drought stress and nanosilicon application on the morphological traits and essential oil content and compositions of hemp (Cannabis sativa L.
View Article and Find Full Text PDFInvestigating the threat to Sitka spruce from Ips typographus: discrimination and colonization of Britain's principal commercial conifer by a damaging forest pest.
Pest Manag Sci
January 2025
Forest Research, Alice Holt Lodge, Farnham, UK.
Background: Ips typographus (L.), the eight-toothed spruce bark beetle (Coleoptera: Scolytinae), has devastated European Norway spruce (Picea abies) forests in recent years. For the first time, I.
View Article and Find Full Text PDFIdentification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS.
J Food Sci Technol
February 2025
School of Food and Pharmaceutical Engineering (Liupao Tea modern Industry College), Wuzhou University, Wuzhou, 543002 China.
Unlabelled: Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation( < 0.
View Article and Find Full Text PDFOven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds ( L.).
J Food Sci Technol
February 2025
Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness () with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time.
View Article and Find Full Text PDFDevelopment of a positive pressure-based instrumentation for efficient solid phase extraction.
J Food Sci Technol
January 2025
Food Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow, Uttar Pradesh 226001 India.
Unlabelled: Solid phase extraction technique is a widely used sample preparation technique for the extraction of components from complex food matrices. However, there are several parameters in SPE that leads to low recovery, and reproducibility, insufficiently clean extracts and evaporation of volatile compounds. These drawbacks can be addressed through the use of innovative techniques and instrumentation that offers improved efficiency and accuracy for isolation of active constituents from food and beverage samples.
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