Zobrazeno 1 - 6
of 6
pro vyhledávání: '"María Salinas-Navarro"'
Autor:
Eva María Toledo-Martín, María del Carmen García-García, Rafael Font, José Manuel Moreno-Rojas, María Salinas-Navarro, Pedro Gómez, Mercedes del Río-Celestino
Publikováno v:
Molecules, Vol 23, Iss 12, p 3191 (2018)
A rapid method to quantify the total phenolic content (TPC) and total carotenoid content (TCC) in blackberries using near infrared spectroscopy (NIRS) was carried out aiming to provide reductions in analysis time and cost for the food industry. A tot
Externí odkaz:
https://doaj.org/article/e324648e1d9b4ed4ba620d3868db012b
Autor:
Mercedes Del Río-Celestino, Eva María Toledo-Martín, María del Carmen García-García, María Salinas-Navarro, Rafael Font, José Manuel Moreno-Rojas, Pedro Gómez
Publikováno v:
Molecules
Volume 23
Issue 12
Molecules, Vol 23, Iss 12, p 3191 (2018)
riUAL. Repositorio Institucional de la Universidad de Almería
Universidad de Almería
Volume 23
Issue 12
Molecules, Vol 23, Iss 12, p 3191 (2018)
riUAL. Repositorio Institucional de la Universidad de Almería
Universidad de Almería
A rapid method to quantify the total phenolic content (TPC) and total carotenoid content (TCC) in blackberries using near infrared spectroscopy (NIRS) was carried out aiming to provide reductions in analysis time and cost for the food industry. A tot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ca09fa5a5ffb4d324c60304c82c20bf
http://europepmc.org/articles/PMC6321251
http://europepmc.org/articles/PMC6321251
Autor:
Rafael Font, Pedro Gómez, María del Carmen García-García, Eva María Toledo-Martín, Mercedes Del Río-Celestino, José Manuel Moreno-Rojas, María Salinas-Navarro
Publikováno v:
Journal of the Science of Food and Agriculture. 96:3114-3125
BACKGROUND The characterization of internal (°Brix, pH, malic acid, total phenolic compounds, ascorbic acid and total carotenoid content) and external (color, firmness and pericarp wall thickness) pepper quality is necessary to better understand its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f50f503f546c35cc3bd1b40464bd434
https://doi.org/10.1002/jsfa.7488
https://doi.org/10.1002/jsfa.7488
Autor:
Eva María, Toledo-Martín, María Carmen, García-García, Rafael, Font, José Manuel, Moreno-Rojas, Pedro, Gómez, María, Salinas-Navarro, Mercedes, Del Río-Celestino
Publikováno v:
Journal of the science of food and agriculture. 96(9)
The characterization of internal (°Brix, pH, malic acid, total phenolic compounds, ascorbic acid and total carotenoid content) and external (color, firmness and pericarp wall thickness) pepper quality is necessary to better understand its possible a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7dee02278a604f7a18b6eb1ceda3a212
https://pubmed.ncbi.nlm.nih.gov/26456941
https://pubmed.ncbi.nlm.nih.gov/26456941
Autor:
Toledo-Martín, Eva María1 ortiztoledo@hotmail.com, García-García, María del Carmen2 mariac.garcia.g@juntadeandalucia.es, Font, Rafael3 rafaelm.font@juntadeandalucia.es, Moreno-Rojas, José Manuel4 josem.moreno.rojas@juntadeandalucia.es, Salinas-Navarro, María5 msalinas@ual.es, Gómez, Pedro1 pedro.gomez.j@juntadeandalucia.es, del Río-Celestino, Mercedes1 mercedes.rio.celestino@juntadeandalucia.es
Publikováno v:
Molecules. Dec2018, Vol. 23 Issue 12, p3191. 1p. 1 Color Photograph, 2 Charts, 5 Graphs.
Autor:
Toledo‐Martín, Eva María, García‐García, María Carmen, Font, Rafael, Moreno‐Rojas, José Manuel, Gómez, Pedro, Salinas‐Navarro, María, Del Río‐Celestino, Mercedes
Publikováno v:
Journal of the Science of Food & Agriculture; Jul2016, Vol. 96 Issue 9, p3114-3125, 12p