Yogurt is a major fermented milk product providing probiotics, lactic acid bacteria, vitamins,
calcium, and proteins, yet health-beneficial phenolics, flavonoids, anthocyanins, and iron …

Food loss and waste is a major issue affecting food security, environmental pollution,
producer profitability, consumer prices, and climate change. About 1.3 billion tons of food …

A novel high-molecular-weight polysaccharide (PZMP2-1) was extracted and purified from
Ziziphus Jujuba cv. Muzao. Chemical and instrumental studies revealed that PZMP2-1 had …

The development of an intelligent jujube fruit harvesting device is a critical step in achieving
the whole mechanization process. Catch‐and‐shake harvesting, as an efficient and stable …

Abstract Jujube (Ziziphus jujuba Mill.), a highly nutritious and functional fruit, is reported to
have various health benefits and has been extensively planted worldwide, especially in …

Abstract Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit (CBF) is widely growing in
eastern Asia, mainly in China. CBFs contain a high number of polyphenols, especially …

Chinese jujube is a widely cultivated fruit of the Rhamnaceae family. However, there are few
reports on the comprehensive evaluation of jujube fruit quality in the main jujube producing …

Fresh jujube fruit is popular in the food market due to its delicious flavor, crisp texture, and
high nutritional values. However, fresh jujube fruit is susceptible to quality deterioration in …

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …

Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and
abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to …