Now showing items 1-10 of 96
Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
(MDPI AG, 2019)
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different ...
Effect of phenols on the potentiometric response of a nitrate-ion-selective electrode
(Academic Press Inc., 2003)
The effect of phenols containing different electron-withdrawing substituents on the potentiometric responses of several liquid PVC membranes containing the complex trioctylmethylammonium-nitrate, TOMA+NO3 -, is analyzed. ...
Phenolic composition and antioxidant capacity of Ugni molinae Turcz. leaves of different genotypes
(Elsevier Ltd, 2017)
© 2016 Elsevier Ltd Ugni molinae Turcz. is a native shrub of Chile, known for its edible berries and its leaves, which have been the focus of recent attention, as a good source of phenolic compounds to be used in cosmetics ...
A preliminary DFT analysis of phenolic acids in connection with their phytotoxic activity
(Scholars Research Library, 2016)
We employed a formal QSAR method to find the main interactions regulating the variation of the ability to inhibit the germination of Lactuca sativa seeds by a small group of phenolic acids. The same techique was employed ...
Phenolic compounds of propolis from Central Chilean matorral
(Verlag der Zeitschrift fur Naturforschung, 2001)
Pinocembrin, acacetin, galanguin, izalpin, kaempferide, prenyletin and diarytheptane were isolated from propolis from Central Chile.
Identification of phenolic compounds by HPLC-ESI-MS/MS and antioxidant activity from Chilean propolis
(Elsevier Ltd, 2014)
© 2014.Propolis is a complex hive product produced by honey bees, Apis mellifera. Its composition and biological activities depend on the vegetation where hives are placed. Propolis is often used as a food supplement. The ...
Trypanosoma cruzi: A possible control of transfusion-induced Chagas' disease by phenolic antioxidants
The following phenolic antioxidant food additives were evaluated against Trypanosoma cruzi epimastigotes: BHT, BHA, gallic acid and its methyl, propyl, octyl, and lauryl esters, 2,4-di-tert-butyl-6-(4-methoxybenzyl)-phenol, ...
Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and harvest date
The effect of three water status level and two harvest date 55 and 64days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a ...
Characterization of phenolic acids profile from chilean red wines by high-performance liquid chromatography
(Sociedad Chilena de Quimica, 2011)
The success of Chilean wine in the international market has led to an important attention on the development of science and technology for wine differentiation, productivity, and quality. In order to report the profile of ...
Determination of Total Phenolic Content in Olive Oil Samples by UV-visible Spectrometry and Multivariate Calibration
The viability of determining the total phenolic content in olive oil samples by chemometric analysis of UV-vis spectral data was studied. As a result, a novel spectrophotometric method that does not require prior analyte ...