Found: 15
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Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel ( Selenicereus megalanthus).
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 5, p. 2405, doi. 10.1007/s13197-016-2215-y
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- Publication type:
- Article
Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7608, doi. 10.1007/s13197-015-1908-y
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- Publication type:
- Article
Improving the color and aging aptitude of Syrah wines in warm climate by wood-grape mix maceration.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 4, p. 575, doi. 10.1007/s00217-016-2767-0
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- Article
Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stages.
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- European Food Research & Technology, 2015, v. 240, n. 3, p. 595, doi. 10.1007/s00217-014-2360-3
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- Publication type:
- Article
Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 6, p. 1284, doi. 10.1002/jsfa.5885
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- Publication type:
- Article
Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 741, doi. 10.1002/jsfa.5785
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- Publication type:
- Article
Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity.
- Published in:
- Molecules, 2024, v. 29, n. 9, p. 2116, doi. 10.3390/molecules29092116
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- Publication type:
- Article
Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 11, p. 3024, doi. 10.1111/ijfs.14215
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- Publication type:
- Article
Effect of technological practices on individual betalains and antioxidant activity of Columbian betalain-rich raw materials.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 4, p. 1041, doi. 10.1111/ijfs.13056
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- Publication type:
- Article
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 8, p. 1886, doi. 10.1111/ijfs.12523
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- Publication type:
- Article
Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS.
- Published in:
- Plant Foods for Human Nutrition, 2020, v. 75, n. 3, p. 434, doi. 10.1007/s11130-020-00837-9
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- Publication type:
- Article
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships.
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- 2018
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- Publication type:
- journal article
First accurate profiling of antioxidant anthocyanins and flavonols of Tibouchina urvilleana and Tibouchina mollis edible flowers aided by fractionation with Amberlite XAD‐7.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 2416, doi. 10.1111/ijfs.15600
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- Publication type:
- Article
Optimización de la obtención y posterior caracterización de fracciones peptídicas de alto poder antioxidante procedente de semillas de uva.
- Published in:
- Ars Pharmaceutica, 2024, v. 65, p. 54
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- Publication type:
- Article
Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1098, doi. 10.3390/foods10051098
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- Publication type:
- Article