Zobrazeno 1 - 10
of 60
pro vyhledávání: '"N. Ceci"'
Publikováno v:
European Food Research and Technology. 245:1641-1650
“Alperujos” of Arbequina olives harvested in 2010 and 2011 and of Nevadillo olives in 2012 were evaluated in order to reduce their pollutant load by recovering the phenols with antioxidant properties. First, three successive extractions with wate
Publikováno v:
Food Research International. 100:764-770
This study provides information about the chemical quality (quality indices, fatty acid profile, total polyphenols(PPs), tocopherols and pigments) and oxidative stability index (OSI) of virgin olive oils of Arbequina, ChanglotReal and Coratina cultiv
Publikováno v:
Acta Horticulturae. :635-641
In this work, phenolic compounds and their relationship with flavor in Arbequina, Changlot Real and Coratina cultivars extra virgin olive oils from the San Juan province (Argentina) in the 2012 and 2013 harvests were studied. In 2013, the harvesting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::945ca98261f3b58f6e3a6195acd38865
Wiley Online Library
Wiley Online Library
Autor:
Liliana N. Ceci, Diana Teresita Constenla, Luis Dyner, Angela Zuleta, Miriam Elisabet Arena, Nestor Raul Curvetto
Publikováno v:
Scientia Horticulturae. 158:52-58
Evolution in the contents of carbohydrates and organic acids of Berberis buxifolia fruits during the growth and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with physicochemical variables are presented.
Autor:
A. Malara, R. Cerbo, A. De Santis, A. Ainis, P.P. Gasbarri, G.A. De Biase, V. Rispoli, I. Bruno, S. Capurso, M. Garo, P. Moneti, G. Pirazzoli, F. Bettarini, F. Biondi, B. Brognara, E. Caggese, I. Capelli, N. Ceci, F. Ceravolo, G. Chiaradia, D. Cianflone, S. Colvetta, S. Di Cello, M. De Santis, E. De Martino, P. Donadio, A. Fabbri, M. Genova, S. Ghidotti, P. La Torre, G. Lupi, G. Marini, R. Matei, M. Mauro, R. Muccinelli, P. Paonessa, S. Palummo, S. Perazzini, F. Praino, A. Pro- Pati, M. Ridolfi, R. Secchi, V. Settembrini, G. Sgrò, F. Spadea, S. Termini, P. Vitalbi, A. Villella
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0722ce6b58024586acf7bad3996d4f4
Autor:
Liliana N. Ceci, Amalia A. Carelli
Publikováno v:
Journal of the American Oil Chemists' Society. 84:1125-1136
Quality characteristics (acidity, peroxide value, K 232, K 270, ΔK, oxidative stability index) and chemical data (antioxidant compound, fatty-acid, sterol, erythrodiol-uvaol, and wax compositions) were studied in monovarietal virgin-olive oil sample
Autor:
Liliana N. Ceci, Jorge E. Lozano
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 1, Pp 33-38 (2002)
The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300), used for apple juice processing. Kinetics of thermal inactivation was studied in acetate and c
We model wage earnings profiles in order to decompose their cross sectional variance in permanent inequalities and transitory volatility. We use the DADS panel from 1968 to 2008 and focus on men between 25 and 55 year old, wage earners in the private
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______645::8122eb8bba48a8e9fc0d1c4fcc102189
http://www.insee.fr/fr/publications-et-services/docs_doc_travail/G2014-03bis.pdf
http://www.insee.fr/fr/publications-et-services/docs_doc_travail/G2014-03bis.pdf
Publikováno v:
Journal of Food Process Engineering. 24:423-435
In view of its possible application in apple juice clarification, the potential of co-immobilized pectinase/amylase by physical adsorption on a polysulfone ultrafiltration hollow fiber was examined. Solutions containing different concentrations of pe