Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Pablo F. Cavagnaro"'
Publikováno v:
Tropical Grasslands-Forrajes Tropicales, Vol 9, Iss 3, Pp 268-279 (2021)
In arid regions, revegetation with locally adapted native species can improve forage production and help ameliorate soil degradation. We investigated the effects of 3 sowing dates and 3 sowing rates of Trichloris crinita cv. Chamical-INTA, a perennia
Externí odkaz:
https://doaj.org/article/d727e498b90542ee8c487b8f9d8ccaff
Autor:
María Belén Pérez, Sofía Carvajal, Vanesa Beretta, Florencia Bannoud, María Florencia Fangio, Federico Berli, Ariel Fontana, María Victoria Salomón, Roxana Gonzalez, Lucia Valerga, Jorgelina C. Altamirano, Mehtap Yildiz, Massimo Iorizzo, Philipp W. Simon, Pablo F. Cavagnaro
Publikováno v:
Plants, Vol 12, Iss 9, p 1796 (2023)
The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and carotenoids, and antioxidant capa
Externí odkaz:
https://doaj.org/article/e71019c2d75f406f88a86d62e810bb46
Publikováno v:
Plants, Vol 12, Iss 6, p 1297 (2023)
Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addit
Externí odkaz:
https://doaj.org/article/0bf15d11f92d4576b02f93189ed2565a
Publikováno v:
Plants, Vol 11, Iss 7, p 926 (2022)
Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2–4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticu
Externí odkaz:
https://doaj.org/article/ddac8878ee804705808b6927e27b048d
Autor:
Julien Curaba, Hamed Bostan, Pablo F. Cavagnaro, Douglas Senalik, Molla Fentie Mengist, Yunyang Zhao, Philipp W. Simon, Massimo Iorizzo
Publikováno v:
Frontiers in Plant Science, Vol 10 (2020)
Anthocyanins are natural health promoting pigments that can be produced in large quantities in some purple carrot cultivars. Decoration patterns of anthocyanins, such as acylation, can greatly influence their stability and biological properties and u
Externí odkaz:
https://doaj.org/article/941f44b432b041a581a7853bbb7fba01
Autor:
Vanesa H. Beretta, Florencia Bannoud, Marina Insani, Claudio R. Galmarini, Pablo F. Cavagnaro
Publikováno v:
Data in Brief, Vol 11, Iss C, Pp 208-213 (2017)
We present data on absorption spectra (400–540 nm) and concentration of phenolic compounds quercetin, myricetin, kaempferol, rutin, catechin, epicatechin gallate (ECG) and epigallocatechin gallate (EGCG), in yellow, red and white onions. These data
Externí odkaz:
https://doaj.org/article/d06c6128aea64663b2f08133bd099e4b
Autor:
Massimo Iorizzo, Pablo F. Cavagnaro, Hamed Bostan, Yunyang Zhao, Jianhui Zhang, Philipp W. Simon
Publikováno v:
Frontiers in Plant Science, Vol 9 (2019)
Purple carrots can accumulate large quantities of anthocyanins in their roots and –in some genetic backgrounds- petioles, and therefore they represent an excellent dietary source of antioxidant phytonutrients. In a previous study, using linkage ana
Externí odkaz:
https://doaj.org/article/bdae6581e91741b3976d9739dff9c3df
Publikováno v:
BioTechniques, Vol 47, Iss 2, Pp 681-690 (2009)
We report on the development of a novel splinkerette-based method for generating long end sequences from large insert library clones, using a carrot (Daucus carota L.) BAC library as a model. The procedure involves digestion of the BAC DNA with a 6-b
Externí odkaz:
https://doaj.org/article/fc2e5f7a011b47909b79e2c7ca9961a6
Supplementary Figure S1. Root phenotypes of the carrot accessions used in this study. Supplementary Figure S2. Simplified phenylpropanoid biosynthetic pathway leading to the production of chlorogenic acid. Abbreviations used: PAL: phenylalanine ammon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b35f1721ec77e0d7e66c9d611f597daf
Autor:
María B. Perez, María J. Da Peña Hamparsomian, Roxana E. Gonzalez, Gabriela I. Denoya, Deolindo L.E. Dominguez, Karina Barboza, Massimo Iorizzo, Philipp W. Simon, Sergio R. Vaudagna, Pablo F. Cavagnaro
Publikováno v:
Food chemistry. 387
As a means to evaluate the potential of carrot anthocyanins as food colorants and nutraceutical agents, we investigated the physicochemical stability and antioxidant capacity of purple carrot extracts under different pH (2.5-7.0) and temperature (4-4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50ed8d231de0925060fa3fa76078b02f
https://pubmed.ncbi.nlm.nih.gov/35397275
https://pubmed.ncbi.nlm.nih.gov/35397275