Výsledky vyhledávání - "Liudis L. Pino"

Akademický článek

Chilean papaya (Vasconcellea pubescens A. DC.) residues as a source of bioactive compounds: Chemical composition, antioxidant capacity, and antiglycation effects

Autor: Liudis L. Pino-Ramos, Dafne Reyes Farias, Lia Olivares-Caro, Christina Mitsi, Claudia Mardones, Javier Echeverria, Felipe Avila, Margarita Gutierrez

Publikováno v: Heliyon, Vol 10, Iss 19, Pp e38837- (2024)

The Chilean papaya (Vasconcellea pubescens A.DC.) is a climacteric fruit that grows in the north and center of Chile. During its processing, residues formed mainly by mucilage and seeds are produced and mostly discarded, despite being a potential sou

Externí odkaz: https://doaj.org/article/98267b9be8e0462388aec48d35bd5832

Zobrazit plný text záznamu

Quinoa protein extract: an effective alternative for the fining of wine phenolics

Autor: Liudis L Pino‐Ramos, Paula A Peña‐Martínez, V. Felipe Laurie

Publikováno v: Journal of the Science of Food and Agriculture. 102:6320-6327

Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea, wheat, and potatoes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a019f61a60f6b25a480bd4b075f40100
https://doi.org/10.1002/jsfa.11982

Zobrazit plný text záznamu

Polyphenolic profile by FIA/ESI/IT/MS

Autor: Liudis L, Pino, Trina H, García, Livan, Delgado-Roche, Idania, Rodeiro, Ivonne, Hernández, Wagner, Vilegas, Iraida, Spengler

Publikováno v: Natural product research. 34(10)

Medium and high polarity extracts from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::f34e44da46afeba3135e9d05151eb9df
https://pubmed.ncbi.nlm.nih.gov/30636452

Zobrazit plný text záznamu

Polyphenolic profile by FIA/ESI/IT/MSn and antioxidant capacity of the ethanolic extract from the barks of Maytenus cajalbanica (Borhidi & O. Muñiz) Borhidi & O. Muñiz

Autor: Liudis L. Pino, Livan Delgado-Roche, Idania Rodeiro, Wagner Vilegas, Iraida Spengler, Trina H. García, Ivonne Hernández

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2019-10-06T16:13:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-01-01 Medium and high polarity extracts from Maytenus species are known to contain polyphenolic compounds such as proanthocyanidins. The high polar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::274968cef87d7c676cc879aa8920ba79

Zobrazit plný text záznamu

Comparison of the Qualitative Chemical Composition of Extracts from Ageratina havanensis Collected in Two Different Phenological Stages by FIA-ESI-IT-MSn and UPLC/ESI-MSn: Antiviral Activity

Autor: Marcelo J. Dias, Gloria del Barrio, Caridad E. Pérez, Annele Roque, Lourdes Campaner dos Santos, Trina H. García, Cláudia Quintino da Rocha, Liudis L. Pino, Wagner Vilegas, Iraida Spengler

Publikováno v: Natural Product Communications. 12:1934578X1701200

The flowers and leaves of Ageratina havanensis (Kunth) R. M. King & H. Robinson are traditionally used as a tea to cure several diseases. The production of active secondary metabolites can be affected by several environmental factors such as climate,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::74147bd8e80b0fcccfba4751e419c8c1
https://doi.org/10.1177/1934578x1701200110

Zobrazit plný text záznamu

Akademický článek

Quinoa protein extract: an effective alternative for the fining of wine phenolics.

Autor: Pino‐Ramos, Liudis L, Peña‐Martínez, Paula A, Laurie, V. Felipe

Publikováno v: Journal of the Science of Food & Agriculture; Nov2022, Vol. 102 Issue 14, p6320-6327, 8p

Zobrazit plný text záznamu

Akademický článek

Polyphenolic profile by FIA/ESI/IT/MSⁿ and antioxidant capacity of the ethanolic extract from the barks of Maytenus cajalbanica (Borhidi & O. Muñiz) Borhidi & O. Muñiz.

Autor: Pino, Liudis L., García, Trina H., Delgado-Roche, Livan, Rodeiro, Idania, Hernández, Ivonne, Vilegas, Wagner, Spengler, Iraida

Publikováno v: Natural Product Research; May2020, Vol. 34 Issue 10, p1481-1485, 5p

Zobrazit plný text záznamu

Akademický článek

Protein extracts from amaranth and quinoa as novel fining agents for red wines.

Autor: Pino-Ramos LL; Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile., Gómez-Plaza E; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain., Olate-Olave VR; Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile., Laurie VF; Laboratorio de enología, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile. Electronic address: flaurie@utalca.cl., Bautista-Ortín AB; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: anabel@um.es.

Publikováno v: Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139055. Date of Electronic Publication: 2024 Mar 19.

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání