Search Results - "COMPUESTOS FENÓLICOS"

Piranoantocianos : nuevos pigmentos en los vinos tintos. Aspectos científicos e implicancias tecnológicas. by Casassa, Luis Federico, Catania, Carlos

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Influence of olive mill waste phenolic compounds levels on carotenoid production by Rhodotorula spp. by Ghilardi, Carolina, Sanmartín Negrete, Paola, Rodríguez Gutiérrez, Guillermo, Monetta, Pablo Miguel, Arroyo López, Francisco Noé, Hornero Méndez, Dámaso, Carelli, Amalia Antonia, Borroni, Virginia

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Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages by Reynolds, Joshua C., Meusel, R. Cole, Catania, Anibal Alejandro, Casassa, Luis Federico

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Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots by Valerga, Lucia, Gonzalez, Roxana Elizabeth, Mauricci, Mariano Tomas, Concellón, Analía, Cavagnaro, Pablo

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Resistencia induzida no complexo Coffea arabica L. Hemileia vastatrix Berk, et Br.: Fenóis e enzimas by Mazzafera, P, Magalhaes, A.C.N

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Obtaining phenolic-enriched liquid fractions and compostable pomace for agriculture from alperujo using standard two-phase olive oil mill equipment by Rodríguez Márquez, Manuel, Rodríguez Gutiérrez, Guillermo, Giménez, Marianela, Rizzo, Pedro Federico, Bueno Grimalt, Luis Anibal, Deiana, Cristina, Monetta, Pablo Miguel

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Evaluation of different alternatives to modulate the balance of Malbec vineyards in La Pampa (Argentina): shoot and cluster thinning by Varela, Ayelén Celeste, Masseroni, Maria Lujan, Sartor, Paolo Daniel, Prieto, Jorge Alejandro, Sari, Santiago Eduardo, Catania, Anibal Alejandro, Fanzone, Martín Leandro

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Analysis of phenolic compounds in onion nectar by miniaturized off-line solid phase extraction-capillary zone electrophoresis by Soto Vargas, Verónica Carolina, Fernández, María de Los Ángeles, Galmarini, Claudio Romulo, Silva, María Fernanda

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Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients by Basanta, Maria Florencia, de Escalada Pla, Marina Francisca, Raffo Benegas, Maria Dolores, Stortz, Carlos Arturo, Rojas, Ana Maria Luisa

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Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines by Stivala, Maria Gilda, Villecco, Margarita Beatriz, Fanzone, Martín Leandro, Jofre, Viviana Patricia, Rodriguez Vaquero, Maria Jose, Aredes Fernández, Pedro Adrián

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Caracterización de la composición fenólica de uvas y vinos de la variedad Malbec (Vitis vinifera L.): su relación con el origen geográfico, factores vitivinícolas y valor comercial by Fanzone, Martín Leandro

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Manual de técnicas analíticas para la evaluación de compuestos fenólicos y otros componentes de la uva by Vila, Hernan Felix, Paladino, Silvia C., Nazrala, Jorge José Bautista, Lucero, Claudia Cecilia

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Quimio taxonomía de dos especies y cinco biotipos cultivados de Musa. by Álvarez Mejía, Luis Miguel, Restrepo de Fraume, Mélida, Macías Manzur, David, Gallego A, José Humberto

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Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages by Fanzone, Martín Leandro, Coronado, Ignacio Leon, Sari, Santiago Eduardo, Catania, Anibal Alejandro, Gil i Cortiella, Mariona, Assof, Mariela Vanesa, Jofre, Viviana Patricia, Ubeda, Cristina, Peña Neira, Alvaro

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Genetic and environmental factors influencing garlic anthocyanin pigmentation: a review = Factores genéticos y ambientales que influencian la pigmentación con antocianinas en ajo:... by Cavagnaro, Pablo, Burba, Jose Luis

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Concentrado biofenólico del olivo como sustituto de antioxidantes de síntesis química en alimentación animal by Rodriguez, Manuel, Renzi, Laura Andrea, Gines Quevedo, Ivana Lorena, Monetta, Pablo Miguel

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Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy by Seth, Romit, Fiecke, Chelsey, Guoying, Ma, Perkins-Veazie, Penelope, Cavagnaro, Pablo, Ferruzzi, Mario G., Iorizzo, Massimo

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Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny by Bodoira, Romina Mariana, Torres, Myriam Mariela, Pierantozzi, Pierluigi, Aguate, Fernando Matías, Taticchi, Agnese, Servili, Maurizio, Maestri, Damian

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Proteomic and metabolomic approaches unveil relevant biochemical changes in carbohydrate and cell wall metabolisms of two blueberry (Vaccinium corymbosum) varieties with different... by Montecchiarini, Marina Lucía, Margarit, Ezequiel, Morales, Luisina Lourdes, Rivadeneira, Maria Fernanda, Bello, Fernando, Gollan, Agustín María, Vazquez, Daniel Eduardo, Podesta, Florencio Esteban, Tripodi, Karina Eva Josefina

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Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines by Casassa, Luis Federico, Beaver, Christopher W., Mireles, María S., Harbertson, James F.

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