Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Ion Trandafir"'
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 48, Iss 1 (2020)
Medlar and hawthorn genotypes were analyzed and also their individual organic acids, in order to better understand their use as functional foods, but also as ingredients in pharmaceutical, nutritional products and in medicine. HPLC analysis was carri
Externí odkaz:
https://doaj.org/article/a6a2ee298380489bbe30d8536e446271
Publikováno v:
Horticulturae, Vol 8, Iss 3, p 225 (2022)
Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and i
Externí odkaz:
https://doaj.org/article/5b79764bdd4241388c9048f293b18388
Publikováno v:
Horticulturae, Vol 8, Iss 2, p 84 (2022)
Plant parts of some spontaneous fruit species were analyzed by HPLC-UV method to determine their content in phenolic compounds. Buds, leaves, flowers, and fruits were harvested from 11 wild fruit species of medicinal, food, and therapeutic interest:
Externí odkaz:
https://doaj.org/article/139cfa1230cf4850898480a86c21d307
Autor:
Violeta Nour, Tatiana D. Panaite, Mariana Ropota, Raluca Turcu, Ion Trandafir, Alexandru R. Corbu
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 222-229 (2018)
This research investigated the nutritional and antioxidant composition of tomato processing waste with the aim to enable the development of new alternatives for the recycling of this by-product. The samples of dried tomato waste were found to contain
Externí odkaz:
https://doaj.org/article/f0c6b15c0001495a9b6dfd5cd4b9f8db
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 43, Iss 2, Pp 361-365 (2015)
Chemical composition of pollen is highly varied depending on the plant species from which it comes and has been the subject of numerous comparative studies. The aim of this study was to determine chemical composition and antioxidant activity of walnu
Externí odkaz:
https://doaj.org/article/3a8ecd27c45540d3b18a60782a764325
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 43, Iss 2, Pp 404-412 (2015)
This experiment was carried out in order to study the simultaneous effect of on-vine ripening and examined cultivars on fruit quality, color development and antioxidant content in two different types of tomatoes. ‘Admiro’ and ‘Komet’ (normal
Externí odkaz:
https://doaj.org/article/d3a9d2a52e054470856e60e0255d6a98
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 90 (2017)
The evolution of some bioactive compounds and antioxidant activity has been investigated during fruit growth and ripening of five pepper cultivars: ‘Dracula’, ’Pintea’, ‘Pepperone’, ‘Bulgarian carrot’ (C. annuum) and ‘Christmas bell
Externí odkaz:
https://doaj.org/article/e1d790cba01a440fa10b6972f15b3ec1
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 42, Iss 2, Pp 551-555 (2014)
Different extracts prepared from green fruits of ‘Sibisel 44’ walnut cultivar were investigated for their total phenolics and flavonoids, antioxidant activity, individual phenolics content and colour component. Extracts were prepared using three
Externí odkaz:
https://doaj.org/article/c6e2458629c146f5b93015af6d188268
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 41, Iss 2, Pp 499-503 (2013)
Fruits from twelve plum cultivars (Prunus domestica L.), were analyzed in terms of physical and chemical characteristics. The fruits trees were grown in a trial at University of Craiova - Fruit Growing Research Station (SCDP) Valcea, which is located
Externí odkaz:
https://doaj.org/article/3f4b78b843d74320b0e3c3ba83bdbdee
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 41, Iss 1, Pp 136-142 (2013)
Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-caro
Externí odkaz:
https://doaj.org/article/d9eaaa18fa9e447bbddadc7ab06667e4