Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Enrico Miniati"'
Publikováno v:
The Journal of Supercritical Fluids. 26:63-71
Rice is an excellent source of complex carbohydrates, fibre (brown rice), protein and vitamins. The bran layers of brown rice contain protein rich in eight of the essential amino acids, in addition to calcium, phosphorus, potassium, niacin, fibre, B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9eb0194b4a79bd7fc47e05c55986bcb0
https://doi.org/10.1016/s0896-8446(02)00247-4
https://doi.org/10.1016/s0896-8446(02)00247-4
Autor:
Enrico, Miniati
Publikováno v:
Annali dell'Istituto superiore di sanita. 43(4)
A short review of extraction, purification and cleanup procedures for the analysis of phenolic compounds (anthocyanins, flavonoids, catechins, phenolic acids, etc.) in animal and human biological fluids and organs is presented. The rising interest ab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3cd3c6868a03da622b1056ad058b31aa
https://pubmed.ncbi.nlm.nih.gov/18209269
https://pubmed.ncbi.nlm.nih.gov/18209269
The ethanolic extracts of tepals and anthers of saffron fowers (Crocus sativus L.) were analyzed by means of GC and GC/MS. The extract from tepals contained 16 compounds, the most abundant were 2-phenylethyl alcohol (15.0%), tetracosane (10.5%), ethy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14a79d1adfff1aa22863b87991443d92
https://hdl.handle.net/11576/1886573
https://hdl.handle.net/11576/1886573
Autor:
Enrico Miniati, Alceo Macchioni, Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli, Roberto Selvaggini
Publikováno v:
Scopus-Elsevier
Phenolic compounds are the most important antioxidants of virgin olive oil. This paper reports on the application of solid phase extraction (SPE) in the separation of phenolic compounds from olive fruit, olive oil, and by-products of the mechanical e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaac84504061d2c4955cc1acc36f1fd7
http://hdl.handle.net/11391/162779
http://hdl.handle.net/11391/162779
Phenolic compounds have a fundamental importance in the nutritional and sensory characteristics of virgin olive oil. Problems regarding their qualitative and quantitative evaluation have not been completely solved; hence, in this paper the extractive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0a616e92e9a1e25cc1449d96530238a
http://hdl.handle.net/11391/109012
http://hdl.handle.net/11391/109012
This paper reports the preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. It was possible to characterize oleuropeine aglycon and thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::710c88f90229870ea7b2495982cb968c
http://hdl.handle.net/11391/109013
http://hdl.handle.net/11391/109013
Autor:
Roberto Selvaggini, Enrico Miniati, Maurizio Servili, Alceo Macchioni, Maura Baldioli, Gian Francesco Montedoro
Publikováno v:
Scopus-Elsevier
Phenolic compounds are important in relation to nutritional and sensory characteristics and the shelf-life of virgin olive oil. Four new phenolic compounds have been separated by HPLC. The compounds are two (3,4-dihydroxyphenyl)ethanol derivatives an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3865b5dedee4f0fab5335f9488557eb
http://www.scopus.com/inward/record.url?eid=2-s2.0-33751385229&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-33751385229&partnerID=MN8TOARS