Zobrazeno 1 - 10
of 34
pro vyhledávání: '"María P. Serratosa"'
Autor:
Juan Martín-Gómez, Teresa García-Martínez, M. Ángeles Varo, Julieta Mérida, María P. Serratosa
Publikováno v:
Foods, Vol 12, Iss 21, p 3925 (2023)
Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, hi
Externí odkaz:
https://doaj.org/article/a850e932d657469c8d87bfb63b834e74
Publikováno v:
Journal of Chemistry, Vol 2013 (2013)
The anthocyanin composition in red grapes dried under controlled conditions has been studied. Pyranoanthocyanins and condensed anthocyanins with flavanols by a methylmethine bridge have been identified. Typically, these compounds appear in wine after
Externí odkaz:
https://doaj.org/article/a872d84852534756969c254ff9ffe48a
Publikováno v:
Journal of Chemistry, Vol 2013 (2013)
In recent years many studies have been carried out on new pigments derived from anthocyanins that appear in wine during processing and aging. This paper aims to summarize the latest research on these compounds, focusing on the structure and the forma
Externí odkaz:
https://doaj.org/article/c54d697619c541caa2b929bfeedb903d
Autor:
Félix J. Martínez‐Rivas, Rosario Blanco‐Portales, María P. Serratosa, Pablo Ric‐Varas, Víctor Guerrero‐Sánchez, Laura Medina‐Puche, Lourdes Moyano, José A. Mercado, Saleh Alseekh, José L. Caballero, Alisdair R. Fernie, Juan Muñoz‐Blanco, Francisco J. Molina‐Hidalgo
16 Pág
In this work, we identified and functionally characterized the strawberry (Fragaria × ananassa) R2R3 MYB transcription factor FaMYB123. As in most genes associated with organoleptic properties of ripe fruit, FaMYB123 expression is ripen
In this work, we identified and functionally characterized the strawberry (Fragaria × ananassa) R2R3 MYB transcription factor FaMYB123. As in most genes associated with organoleptic properties of ripe fruit, FaMYB123 expression is ripen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc66f5020bd7b61c40279cb99f1ae711
https://api.elsevier.com/content/abstract/scopus_id/85150612752
https://api.elsevier.com/content/abstract/scopus_id/85150612752
Autor:
Ana Godoy, María P. Serratosa, Eduardo Dellacassa, Lázaro Núñez, Lourdes Moyano, Laura Fariña
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 7, Pp 3673-3682 (2021)
Food Science & Nutrition
Food Science & Nutrition
Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca31db924b4de06ff780fc5d5fa5977a
https://doaj.org/article/cf5032da23244cc6b863f53211fd92bf
https://doaj.org/article/cf5032da23244cc6b863f53211fd92bf
Publikováno v:
European Food Research and Technology. 247:1199-1208
To study whether the content of bioactive compounds and antioxidant activity depends on the variety of blueberries grown, the content of flavonoids, resveratrol, total tannins and vitamin C of 4 varieties grown in southern Spain (Huelva) have been an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4d1acd1b8a3c7440128c8b64b26cfd7
https://doi.org/10.1007/s00217-021-03701-5
https://doi.org/10.1007/s00217-021-03701-5
Autor:
J.L. Aleixandre-Tudo, Hervé Alexandre, F.F. Bauer, Andrea Bellincontro, Andreea Botezatu, A.J. Bowen, S. Buxaderas, Lorenza Conterno, Andrea Curioni, Philippe Darriet, B. Divol, M. du Toit, W.J. du Toit, D. Dubourdieu, Antonio César Silva Ferreira, J. Goode, Thomas Henick-Kling, R. Jung, Belinda Kemp, Paul A. Kilmartin, A.W. Linsenmeier, Rose-Marie Llaubères, Aline Lonvaud-Funel, E. López-Tamames, Matteo Marangon, Richard Marchal, P. Marullo, Fabio Mencarelli, Cristina Micheloni, A. Monforte, M.V. Moreno-Arribas, Gary Pickering, D. Rauhut, Doris Rauhut, Alain Razungles, A.G. Reynolds, M. Riu-Aumatell, V. Schaefer, María P. Serratosa, A.Y. Smit, Gordon Specht, W.R. Sponholz, Panagiotis Stamatopoulos, Elizabeth Waters, D. Wollan, Luis Zea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90375aff45ba2d09106e190ede54c1c4
https://doi.org/10.1016/b978-0-08-102065-4.09992-2
https://doi.org/10.1016/b978-0-08-102065-4.09992-2
Publikováno v:
Managing Wine Quality ISBN: 9780081020654
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ec67ebd4d4dfbfe4fb362f9b405cb38
https://doi.org/10.1016/b978-0-08-102065-4.00015-8
https://doi.org/10.1016/b978-0-08-102065-4.00015-8
Publikováno v:
Talanta. 192:301-307
A dynamic headspace sorptive extraction (DHS) combined with thermal desorption (TD) and coupled with gas chromatography-mass spectrometry (GC/MS) was developed for the determination of forty-four volatile aroma metabolites (VAMs) which describe aroma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51df47e0f744eb57d199dc2f6718db61
https://doi.org/10.1016/j.talanta.2018.09.032
https://doi.org/10.1016/j.talanta.2018.09.032
Autor:
Luis Zea Calero, Julieta Mérida García, María P. Serratosa, Lourdes Moyano Cañete, Juan Martín Gómez
Publikováno v:
Revista de Innovación y Buenas Prácticas Docentes, 10(1), 109-118
Las TIC o tecnologías de la información y comunicación son una herramienta que permite un mayor desarrollo personal para el alumno, siendo él el protagonista en lugar del profesor. Con estas herramientas se adquieren diferentes competencias bási
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6c8a5e2d8ce393af6ffed91762f7a37
https://hdl.handle.net/10396/25452
https://hdl.handle.net/10396/25452