Zobrazeno 1 - 5
of 5
pro vyhledávání: '"J. J. Speroni"'
Publikováno v:
Journal of food protection. 46(6)
Agaritine concentrations were determined in fresh mushrooms grown from various spawn strains on several compost types and harvested at different phases of the cropping cycle. A wild spawn strain produced mushrooms with approximately two times the aga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a635ec3de05ad84ac18ad99c2afc4f61
https://pubmed.ncbi.nlm.nih.gov/30917470
https://pubmed.ncbi.nlm.nih.gov/30917470
Autor:
J. J. Speroni, E. J. Pell
Publikováno v:
American Potato Journal. 57:537-542
A widely employed, comprehensive method exists for the determination of tuber total glycoalkaloids (TTGA). This method, which consists of a bisolvent extraction, preparation, and purification of aglycones and subsequent titration, was not acceptable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16ba2739827d58eeecc3e27b0f7b08fb
https://doi.org/10.1007/bf02854154
https://doi.org/10.1007/bf02854154
Publikováno v:
American Potato Journal. 58:407-414
Irish potato vines of ‘Norland’ and ‘Kennebec’ cultivars were exposed to 387 μ/m3 ozone for 3 hr once every wk throughout their growth. Tubers of ‘Norland’ and ‘Kennebec’ were harvested at 120 and 140 days, respectively, from exposed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0b0c646e1160ef7ce4d124e705ea55e
https://doi.org/10.1007/bf02852952
https://doi.org/10.1007/bf02852952
Publikováno v:
Journal of Food Science. 47:1542-1544
Agaritine concentrations were determined in both fresh and processed mushrooms using HPLC. Agaritine concentrations (% of fresh weight) of fresh mushrooms varied considerably among 14 lots from 10 different sources; the range was 0.033% to 0.173% and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92b62c2ce550096fa3f7790c2abe7d0e
https://doi.org/10.1111/j.1365-2621.1982.tb04978.x
https://doi.org/10.1111/j.1365-2621.1982.tb04978.x
Autor:
Robert B. Beelman, J. J. Speroni
Publikováno v:
Journal of Food Science. 47:1539-1541
A sensitive, high performance liquid chromatographic method is described for quantification of agartine, a naturally occurring phenylhydrazine derivative isolated from Agaricus bisporus. Freeze-dried mushrooms were extracted with methanol, evaporated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88b46a7b2f075d5b040aaf52ef2cc81f
https://doi.org/10.1111/j.1365-2621.1982.tb04977.x
https://doi.org/10.1111/j.1365-2621.1982.tb04977.x