Zobrazeno 1 - 10
of 15
pro vyhledávání: '"L. C. Trugo"'
Publikováno v:
Química Nova, Vol 20, Iss 1, Pp 5-8 (1997)
The combination of high performance exclusion chromatography (HPEC) and gas chromatography (GC) was applied to the analysis of six coffee samples that were previously characterized by sensory tests as of good or poor quality. The data obtained by the
Externí odkaz:
https://doaj.org/article/d25472c561c64285a4667b20a2e06c8c
Autor:
Elisabeth Criscuolo Urbinati, João Batista Kochenborger Fernandes, R. C. Martino, L. C. Trugo, Leonardo Susumu Takahashi, M. D. Noffs
Publikováno v:
Fish physiology and biochemistry. 35(3)
Triplicate groups of juvenile suribim were fed for 183 days one of four different isonitrogenous (47.6% crude protein) and isolipidic (18.7% lipid) diets formulated using three different lipid sources: 100% fish oil (FO, diet 1); 100% pig lard (L, di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a96b6474b4ff7e5d2d7633a56a1204f
https://pubmed.ncbi.nlm.nih.gov/18989742
https://pubmed.ncbi.nlm.nih.gov/18989742
Publikováno v:
Archivos latinoamericanos de nutricion. 51(1)
Coffee is basically consumed for the pleasure given by its taste and aroma, that is, the quality and acceptance of the coffee beverage are directly related to its sensorial characteristics. Thus, nowadays coffee quality is basically evaluated by sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c6b575e53e2ac77c03dc85c92981e89a
https://pubmed.ncbi.nlm.nih.gov/11515239
https://pubmed.ncbi.nlm.nih.gov/11515239
Publikováno v:
Archivos latinoamericanos de nutricion. 51(1)
Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9 degrees Brix was homogenised under pressure (17 MPa) and fermented with and without add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8dd825cd4550e92cc1475365088ef89b
https://pubmed.ncbi.nlm.nih.gov/11515226
https://pubmed.ncbi.nlm.nih.gov/11515226
Publikováno v:
Molecular and cellular biochemistry. 219(1-2)
Cellular phospholipids of Sertoli cells from immature rats were labeled with [14C]-choline. Two sphingomyelin bands (SM1 and SM2) were identified by TLC. The incorporation of [14C]-choline over a 45 h period of incubation demonstrated that there are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e02791554fac391e2b6080769c0957db
https://pubmed.ncbi.nlm.nih.gov/11354254
https://pubmed.ncbi.nlm.nih.gov/11354254
Autor:
J, Kátia, L C, Trugo
Publikováno v:
Archivos latinoamericanos de nutricion. 48(3)
The traditional method for measuring bitterness in beer by UV absorbance (ASBC 9.6) remains a viable quality control method for normally hopped beer. However, after reduction of isoalpha acids specific absorptivity of active components change and HPL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dd9b43768606460210e630593a846aa7
https://pubmed.ncbi.nlm.nih.gov/9951538
https://pubmed.ncbi.nlm.nih.gov/9951538
Publikováno v:
Archivos latinoamericanos de nutricion. 48(2)
Seeds of soybean cultivar BR 16 were submitted to malting for 24 and 48 hours and to extrusion originating flakes used as ingredient to make biscuits which were chemically and sensorially evaluated. Macronutrient composition did not show any relevant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4e2354ebd0a55b85bd044a824a30d3c4
https://pubmed.ncbi.nlm.nih.gov/9830495
https://pubmed.ncbi.nlm.nih.gov/9830495
Publikováno v:
Archivos latinoamericanos de nutricion. 47(2 Suppl 1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::aa617d26137cfa6c47ad1ddb477dacbc
https://pubmed.ncbi.nlm.nih.gov/9659407
https://pubmed.ncbi.nlm.nih.gov/9659407
Publikováno v:
Chromatographia. 15:476-478
The mass detector was investigated as an alternative to RI detection for carbohydrate and lipid analyses with high pressure liquid chromatography. The instrument was found to be more sensitive than most RI detectors and, as gradient elution could als
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1e83b69ad57965d1baf923a6edc3bd4
https://doi.org/10.1007/bf02261612
https://doi.org/10.1007/bf02261612
Autor:
L C, Trugo, R, Macrae
Publikováno v:
Archivos latinoamericanos de nutricion. 39(1)
High performance liquid chromatography (HPLC) was applied to the analysis of caffeine, trigonelline, nicotinic acid and sucrose in Arabica and Robusta coffee. Green and roasted coffee samples were used in this study and the degradation of sucrose and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::803cd56fd0f00d53bea3768d15b8816e
https://pubmed.ncbi.nlm.nih.gov/2487024
https://pubmed.ncbi.nlm.nih.gov/2487024