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Jun 28 2024
Effects of storage and processing on the residual distribution and behavior of five preservatives and their metabolites in pomegranate
China is the main producer of pomegranates in the world, with its output ranking among the top in the world. Pomegranate is not only consumed fresh, but also processed into a variety of edible consum... -
Jun 28 2024
Sustainable Cellulose Nanofibril Composite Films from Jute Fibers as Sprayable Coatings for Fruit Preservation
Recently, researchers from Institute of Bast Fiber Crops of Chinese Academy of Agricultural Sciences, Hunan Agricultural University, East China University of Science and Technology, and University of... -
Jun 18 2024
Scientists from IBFC CAAS and HNU Discover a New Approach to Construct Bulk Transparent Supramolecular Glass
Recently, researchers from Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences (IBFC, CAAS) and Hunan University (HNU) have constructed a supramolecular glass using host guest mole... -
Jun 06 2024
Study reveals mechanism of melatonin enhancing wheat drought and salt resistance
Recently, the Principles and Technologies for Deficit Irrigation Team from the Institute of Farmland Irrigation, Chinese Academy of Agricultural Sciences made new progress in the study of mechanism of... -
Jun 06 2024
New Water and Fertilizer Management Method for Cotton Yield in Non-Mulched Fields of Southern Xinjiang
Recently, the Principles and Technologies for Deficit Irrigation Team from the Institute of Farmland Irrigation, Chinese Academy of Agricultural Sciences proposed an alternative method for efficient ... -
May 24 2024
IVF-CAAS Discovers MgFe-LDHs Enhance Cucumber Seedling Growth and Iron Uptake
Recently, the innovation team of vegetable cultivation and physiology of the Institute of Vegetables and Flowers (IVF) of the Chinese Academy of Agricultural Sciences (CAAS) published a research paper -
May 23 2024
A food-grade soy protein isolate bigel inks that enables high-precision 3D printing of hollow-rotating model developed by Institute of Food Science and Technology
Recently, Food Nutrition and Functional Food Innovation Team from the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (IFST-CAAS), successfully developed a soy prot... -
May 21 2024
New progress in the dissipation and potential risk of pesticide adjuvants in peanuts under different application modes
Recently, the Agro-product Quality and Safety Testing Technology Innovation Team from the Institute of Quality Standards and Testing Technology for Agro-Products of CAAS has revealed the dissipation b... -
May 20 2024
Diverse nucleotide substitutions in rice base editing mediated by novel TadA variants
Recently, a paper entitled "Diverse nucleotide substitutions in rice base editing mediated by novel TadA variables" was published in the Plant Communications , which was leaded by Prof. Huanbin Zhou ... -
May 20 2024
A method for simultaneous quantitative detection of advanced glycation end products and heterocyclic amines in roast/grilled meat
Recently, the Meat Science and Nutrition Innovation team of Institute of Food Science and Technology of CAAS (IFST-CAAS) developed a method for the efficient separation and simultaneous quantitative ...