Zobrazeno 1 - 7
of 7
pro vyhledávání: '"M K Rotich"'
Publikováno v:
Food Chemistry. 136:1405-1413
Black (aerated) and green (unaerated) tea products, processed from 10 green and 18 purple leaf coloured cultivars of Kenyan origin, and two tea products, from the Japanese cultivars, Yabukita and Yutakamidori, were assayed for total polyphenols (TP)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15a005368f3e7a62760d37aea403d8f1
https://doi.org/10.1016/j.foodchem.2012.09.066
https://doi.org/10.1016/j.foodchem.2012.09.066
Publikováno v:
Food Chemistry. 131:31-38
Characterization and quantification of anthocyanins in selected tea cultivars processed into black (aerated) and green (unaerated) tea products was carried out in this study. The anthocyanins were extracted from tea products processed from a number o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b758c4d8c9372d4733193458afe1a19b
https://doi.org/10.1016/j.foodchem.2011.08.005
https://doi.org/10.1016/j.foodchem.2011.08.005
Modelling the thermal behaviour of carboxylic acid derivatives with cylcodextrins in the solid-state
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 77:391-402
The application of classical QSAR and molecular modelling to the inclusion complexation of natural and modified cyclodextrins (CDs) with carboxylic acid derivatives as guest molecules was examined. Information was available on the thermal behaviour,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27779902b0e37f8f3a9673ef79ff062b
https://doi.org/10.1023/b:jtan.0000038980.72458.88
https://doi.org/10.1023/b:jtan.0000038980.72458.88
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 73:687-706
The thermal behaviour of the aminosalicylic acids is compared with the behaviour of their 1:1 molar ratio physical and kneaded mixtures with each of three different cyclodextrins (b-, hydroxypropyl-b-, and g-cyclodextrin), using differential scanning
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d561e2e66c31abf224bca688453e40d4
https://doi.org/10.1023/a:1025454818939
https://doi.org/10.1023/a:1025454818939
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 73:499-508
The effect on the stability of the isomers of aminosalicylic acid of formation of their sodium salts has been studied by use of differential scanning calorimetry and thermogravimetry, coupled with evolved gas analysis by Fourier transform infrared sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a260bf945170b9002f46b324156fdbb8
https://doi.org/10.1023/a:1025469827599
https://doi.org/10.1023/a:1025469827599
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 73:671-686
The thermal behaviour of benzoic and salicylic acids is compared with the behaviour of 1:1 molar ratio physical and kneaded mixtures of these acids with each of three different cyclodextrins (b-, hydroxypropyl-b-, and g-cyclodextrin). Differential sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::296cc85c8d3102c2e0e8bc2be05bd36b
https://doi.org/10.1023/a:1025402802100
https://doi.org/10.1023/a:1025402802100
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 64:681-688
The thermal behaviour of various substituted aminobenzoic acids(3-aminobenzoic acid (3-ABA), 4-aminobenzoic acid (4-ABA), 3-aminosalicylic acid(3-ASA), 4-aminosalicylic acid (4-ASA), and 5-aminosalicylic acid (5-ASA), as well as the‘parent’ benzo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d40bd7040ae0ec3dd88bfc3a6477db6
https://doi.org/10.1023/a:1011584125859
https://doi.org/10.1023/a:1011584125859