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Determination of phenolic compounds in strawberries (Fragaria ananassa Duch.) by high performance liquid chromatography with diode array detection
(Springer, 2013-02)
This paper describes a method for simultaneous identification and quantification of phenolic compounds in strawberries followed by a reversed-phase high performance liquid chromatography (HPLC) with diode array detection. ...
Chlorogenic acid, anthocyanin and flavan-3-ol biosynthesis in flesh and skin of Andean potato tubers (Solanum tuberosum subsp. andigena)
(Elsevier, 2017-08-15)
Natural variation of Andean potato was used to study the biosynthesis of phenolic compounds. Levels of phenolic compounds and corresponding structural gene transcripts were examined in flesh and skin of tubers. Phenolic ...
Anthocyanins in Solanum tuberosum: A reviewAntocianinas en Solanum tuberosum: Una revisión
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 2020)
Structural Diversity of Anthocyanins in Fruits
(Nova Science Publishers, 2012)
Anthocyanins are water-soluble pigments responsible for blue, purple and red color of many fruits such as berries, grapes, cherries, pomegranates, plums, apples, and sorne citrus and tropical fruits. Anthocyanins have ...
Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity
(Elsevier B.V., 2014-02-01)
Aging is an enological technique usually employed with Vitis vinifera wines for improving and stabilizing wine sensory attributes like red wine color. However, red wines made from non-vinifera grape cultivars are considered ...
Perfil de separação de antocianinas em capim-elefante (Cenchrus purpureus Schum.)
(Universidade Federal de Juiz de Fora (UFJF)BrasilFaculdade de FarmáciaPrograma de Pós-graduação em Ciências FarmacêuticasUFJF, 2023)
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors
(Springer, 2016-10-01)
The detailed phenolic composition, sensory profile and antioxidant capacity of red wines produced from the BRS Violeta grape cultivar have been studied. The alternative winemaking procedures of grape pre-drying and submerged ...
QSAR studies of the antioxidant activity of anthocyanins
(Association of Food Scientists and Technologists of India, 2019-12)
Through experimental information available from antioxidant assays of seventeen anthocyanins, and six common anthocyanidins, quantitative structure–activity relationships (QSAR) have been established in the present work. ...