Zobrazeno 1 - 7
of 7
pro vyhledávání: '"C. V. ROMBALDI"'
Autor:
Gabriel Laquete de Barros, F. T. S. Silva, R. S. Teixeira, J. G. Wagner, C. V. Rombaldi, M. Vizzotto, A. Ubeyitogullari, L. Nora
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1315-1346 (2024)
Efficient anthocyanin extraction from emerging food matrices is essential in food technology and requires a precise, consistent, and clear extraction method. This study aimed to develop a decision-tree tool for selecting the optimal anthocyanin extra
Externí odkaz:
https://doaj.org/article/afbecec41c614ae3b3aee8b6d8b52c5f
Publikováno v:
Scientific Electronic Archives, Vol 6, Iss 1, Pp 81-89 (2014)
The wine maturation with classic oak is a practice used for a long time, but recently the alternative means (fragments) has been used for its lower cost and practicality. In this study, the alternative wooden barrel was evaluated sit tested two types
Externí odkaz:
https://doaj.org/article/e072cdf853584d4ca8d7ce878daa7a4a
Autor:
E. C. Perin, I. B. Schott, E. P. Pinto, V. Manfroi, C. V. Rombaldi, M. R. Zanuzo, L. Lucchetta
Publikováno v:
Scientific Electronic Archives, Vol 5, Iss 0, Pp 39-46 (2014)
The health benefits by consumption wine have been linked to presence of bioactive compounds in particular, anthocyanins, phenolic compounds, resveratrol and quercetin. The type and form of grape production, as well as processing affect these wine pro
Externí odkaz:
https://doaj.org/article/4603d280cd8042ad828a0db3d18419f7
Publikováno v:
Brazilian Journal of Biology, Iss 0
Abstract Soil flooding is an environmental stressor for crops that can affect physiological performance and reduce crop yields. Abiotic stressors cause changes in protein synthesis, modifying the levels of a series of proteins, especially the heat sh
Externí odkaz:
https://doaj.org/article/e6adcee6f30848ea805298b39ba1f932
Publikováno v:
Produção Animal e Vegetal: Inovações e Atualidades-Volume 2 ISBN: 9786585062039
A pimenta rosa é uma planta com ampla distribuição geográfica, com diversidade de compostos bioativos e atividades biológicas comprovadas. Nesse sentido, o presente trabalho teve como objetivo compilar informações da literatura sobre a composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::106fe5780407cf4a78c576f79e254623
https://doi.org/10.53934/9786585062039-72
https://doi.org/10.53934/9786585062039-72
Autor:
T. J. SIEBENEICHLER, E. P. CRUZ, F. N. SANTOS, E. R. ZAVAREZE, C. V. ROMBALDI, A. R. G. DIAS, A. D. MEINHART
A cebola roxa contém significativo conteúdo de compostos fenólicos e a extração desses compostos é interessante para aplicações na indústria alimentícia e farmacêutica. Nesse sentido, a busca por ferramentas que possam reduzir o tempo e o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3eba5039975c446c7ac118623e1cd3df
https://doi.org/10.53934/9786599539633-115
https://doi.org/10.53934/9786599539633-115
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This paper reviews the recent advances in the understanding of the fruit ripening process and describes future challenges. Fruit ripening is a complex developmental process which is orchestrated by the expression of ripening-related genes under the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::f2b3d25a006c36a31f50a1972cf4ce36
http://www.alice.cnptia.embrapa.br/alice/handle/doc/978824
http://www.alice.cnptia.embrapa.br/alice/handle/doc/978824