Search Results - "Phenolics"

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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Actividad antioxidante en infusiones elaboradas con té negro y pétalos de rosa by Bareiro, Jesica, Gabilondo, Julieta, Malec, Laura

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Nutritive Value of Ajuga iva as a Pastoral Plant for Ruminants: Plant Phytochemicals and In Vitro Gas Production and Digestibility by Ammar, Hajer, Kholif, Ahmed, Soltan, Yosra, Almadani, Mohammad, Soufan, Walid, Morsy, Amr, Ouerghemmi, Saloua, Chahine, Mireille, de Haro Marti, Mario, Hassan, Sawsan, Selmi, Houcine, Horst, Egon, López Puente, Secundino

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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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Influencia de dos técnicas de maceración sobre la composición polifenólica, aromática y las características organolépticas de vinos cv. Merlot by Casassa, Luis Federico, Sari, Santiago Eduardo, Avagnina, Maria Silvia, Diaz, Mariela, Jofre, Viviana Patricia, Fanzone, Martín Leandro, Catania, Carlos

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Rootstock effect on fruit quality, anthocyanins, sugars, hydroxycinnamic acids and flavanones content during the harvest of blood oranges ‘Moro’ and ‘Tarocco Rosso’ grown in Spain by Morales, Julia, Bermejo, Almudena, Navarro, Pilar, Forner-Giner, María A., Salvador, Alejandra

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Influence des substances polyphenoliques sur la valeur nutritive des fourrages ligneux: Synthese de recherches menees par le CIPEA by Woodward, A., Reed, J.D.

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The influence of polyphenolics on the nutritive value of browse: A summary of research conducted at ILCA by Woodward, A., Reed, J.D.

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Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction by Rodriguez, Manuel, Cornejo, Vanina, Rodríguez Gutiérrez, Guillermo, Monetta, Pablo Miguel

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Efecto de la infusión asistida por alta presión hidrostática sobre las propiedades nutricionales de cubos de mango by Perdomo Lamilla, Carolina, Vaudagna, Sergio Ramon, Rodriguez, Anabel

Subjects: “…Phenolic Content…”
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Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds by Legua, Pilar, Forner-Giner, María A., Nuncio-Jáuregui, Nallely, Hernández, Francisca

Subjects: “…Phenolic profile…”
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