Zobrazeno 1 - 10
of 166
pro vyhledávání: '"RONALD E. WROLSTAD"'
Autor:
Paul A. Kilmartin, Daniel Granato, Cesarettin Alasalvar, Francisco J. Hidalgo, Paul Finglas, Ronald E. Wrolstad, Dimitris Charalampopoulos, Ronald B. Pegg, Sian B. Astley, Fereidoon Shahidi, Amin Ismail, Kazuo Miyashita, Gordon G. Birch, John Van Camp, Laurence D. Melton, Stephen Elmore, Peng Zhou
Publikováno v:
Food Chemistry
Digital.CSIC. Repositorio Institucional del CSIC
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Digital.CSIC. Repositorio Institucional del CSIC
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
5 Páginas.-- 1 Figura
As many studies are exploring the association between ingestion of bioactive compounds and decreased risk of non-communicable diseases, the scientific community continues to show considerable interest in these compounds. I
As many studies are exploring the association between ingestion of bioactive compounds and decreased risk of non-communicable diseases, the scientific community continues to show considerable interest in these compounds. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a69482950884bbd6435c4cb52c78739
Autor:
Ronald E. Wrolstad, Daniel E. Smith
Publikováno v:
Food Science Text Series ISBN: 9783319457741
Food Science Texts Series ISBN: 9781441914774
Food Science Texts Series ISBN: 9781441914774
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de8600d94b4402ddb7f8b4ead49a001e
https://doi.org/10.1007/978-3-319-45776-5_31
https://doi.org/10.1007/978-3-319-45776-5_31
Autor:
Ronald E. Wrolstad, Ho-Ju Fan-Chiang
Publikováno v:
Journal of AOAC INTERNATIONAL. 93:956-965
Sugar and nonvolatile acid analyses were conducted on 52 samples of blackberries (Rubus spp), the objective being to develop a compositional database for evaluating authenticity and quality. Brix ranged from 6.88 to 16.83, with a mean of 10.82. Titra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2032e1d1163b4460efa2314a5d5b7862
https://doi.org/10.1093/jaoac/93.3.956
https://doi.org/10.1093/jaoac/93.3.956
Autor:
G.A. Garzón, Ronald E. Wrolstad
Publikováno v:
Food Chemistry. 114:44-49
Major anthocyanins, ascorbic acid content, total phenolic content, and the radical scavenging activity against ABTS and DPPH radicals in petals of orange Nasturtium flowers ( Tropaeolum majus ), were investigated. Anthocyanin (ACN) content in the pet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6dfe10a00542cfaf35dfe65e5ac97e0
https://doi.org/10.1016/j.foodchem.2008.09.013
https://doi.org/10.1016/j.foodchem.2008.09.013
Publikováno v:
Acta Horticulturae. :831-834
The pH differential method (AOAC method 2005.02) by spectrophotometry, and high performance liquid chromatography (HPLC) are methods commonly used by researchers and the food industry for quantifying anthocyanins of samples or products. This study wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc5b8b69aad3c27db3deeb999c8be749
https://doi.org/10.17660/actahortic.2009.810.110
https://doi.org/10.17660/actahortic.2009.810.110
Autor:
Ronald E. Wrolstad
Publikováno v:
Journal of Food Science Education. 8:20-28
Oregon State Univ. has offered FST 102 “Maraschino Cherry” as a 1-credit orientation course since 1994. The maraschino cherry serves as a vehicle from which faculty give their disciplinary perspective, for example, the chemistry of the maraschino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a399cd647d0fb07209d38eed40457a68
https://doi.org/10.1111/j.1541-4329.2008.00065.x
https://doi.org/10.1111/j.1541-4329.2008.00065.x
Publikováno v:
Potato Research. 51:259-270
Potato has a defined complement of metabolites that contribute to the human diet. Among these are the carotenoids and anthocyanins. Carotenoids are found in all potatoes in the flesh. White-fleshed varieties have 50 to 100 μg per 100 g fresh weight
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff06d10e1f3083b087df218ef30a09db
https://doi.org/10.1007/s11540-008-9115-0
https://doi.org/10.1007/s11540-008-9115-0
Publikováno v:
Food Chemistry. 110:782-786
The pH differential method and HPLC are commonly used methods by researchers and the food industry for quantifying anthocyanins in a sample. This study was conducted to establish a relationship between the two analytical methods. Seven juice samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::947a24809cee2b1273ee28f84c3f548f
https://doi.org/10.1016/j.foodchem.2008.03.010
https://doi.org/10.1016/j.foodchem.2008.03.010
Autor:
Ronald E. Wrolstad, Robert W. Durst, James R. Baggett, Luis E. Rodriguez-Saona, Gary Reed, M. Monica Giusti
Publikováno v:
Journal of Food Science. 63:219-224
Red radish (Raphanus sativus L.) cultivars were evaluated with respect to qualitative and quantitative anthocyanin (ACN) pigment content. Radishes were grown at 2 locations (Corvallis and Hermiston, OR) and harvested at 2 maturity stages. Pigment con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c580a99e71faf03c3cce758daab4ba2
https://doi.org/10.1111/j.1365-2621.1998.tb15713.x
https://doi.org/10.1111/j.1365-2621.1998.tb15713.x
Autor:
Ronald E. Wrolstad, Jungmin Lee
Publikováno v:
Journal of Food Science. 69:564-573
The effectiveness of temperature, SO2, citric acid, and industrial juice-processing enzymes (n= 9) for producing extracts of blueberries (Vaccinium corymbosum, cv. Rubel) and blueberry skins that are rich in anthocyanins and polyphenolics were evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be2c368c3d5820969653567e5416176a
https://doi.org/10.1111/j.1365-2621.2004.tb13651.x
https://doi.org/10.1111/j.1365-2621.2004.tb13651.x