Výsledky vyhledávání - "SOLUBLE SOLIDS CONTENTS"

Determination of total organic carbon and soluble solids contents in Tanreqing injection intermediates with NIR spectroscopy and chemometrics☆

Autor: Haibin Qu, Wenlong Li

Publikováno v: Chemometrics and Intelligent Laboratory Systems

Near infrared spectroscopy combined with chemometrics was investigated for the fast determination of total organic carbon (TOC) and soluble solids contents (SSC) of Tanreqing injection intermediates. The NIR spectra were collected in transflective mo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f51fbce9df8e088f813d4cc7d0ca07b
http://europepmc.org/articles/PMC7114577

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Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

Autor: M. Teresa Escribano-Bailon, José Miguel Hernández-Hierro, JULIAN-CARLOS RIVAS-GONZALO, Belén Ayestarán Iturbe, Leticia Martínez-Lapuente, MARIA JULISA BAILON PRADO, Natalia Quijada-Morín, Zenaida Guadalupe

Publikováno v: GREDOS. Repositorio Institucional de la Universidad de Salamanca
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[EN] The relationship between cell wall composition and extractability of anthocyanins from red grape skins was assessed in Tempranillo grape samples harvested at three stages of ripening (pre-harvest, harvest and over-ripening) and three different c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bd99174d65c5127e0f5bdfa544694cc
https://doi.org/10.1016/j.foodchem.2013.09.037

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Akademický článek

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Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

Autor: M. Teresa Escribano-Bailon, José Miguel Hernández-Hierro, JULIAN-CARLOS RIVAS-GONZALO, MARIA JULISA BAILON PRADO, Natalia Quijada-Morín

Publikováno v: GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname

[EN] The influence and the extent of the anthocyanin extractability from grape skins at different physiological stages and different soluble solids contents within each stage were investigated. For this purpose three different physiological stages (p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::006fc909d2299e509aba4965aa83f100
http://hdl.handle.net/10366/141135

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Inheritance of fruit quality traits in apricot progenies

Autor: J. Egea, Catherine M.G.C. Renard, Pedro Martínez-Gómez, Jean Marc Audergon, A. Blanc, Sylvie Bureau, Luca Dondini, M. D. Nortes, Barbara Gouble, Patrick Lambert, Guy Clauzel, M. Reich, D. Ruiz, P. Reling, Stefano Tartarini, Juan Alfonso Salazar

Publikováno v: 15 th International Symposium on Apricot Breeding and Culture
15 th International Symposium on Apricot Breeding and Culture, Jun 2011, Yerevan, Armenia
XV International Symposium on Apricot Breeding and Culture. 2011; 15. International Symposium on Apricot Breeding and Culture, Yerevan, ARM, 2011-06-20-2011-06-24, 1 p.
Acta Horticulturae
Acta Horticulturae, International Society for Horticultural Science, 2012, 966, pp.89-99. ⟨10.17660/ActaHortic.2012.966.14⟩
Scopus-Elsevier
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15. International Symposium on Apricot Breeding and Culture
15. International Symposium on Apricot Breeding and Culture, Jun 2011, Yerevan, Armenia

International audience; The knowledge on the transmission of fruit quality traits has a great importance in order to optimize the inter-cultivar crosses design and to improve the efficiency of apricot breeding programmes. Four apricot progenies issue

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cddb2c7793e02ae313ab1db4b2c141a4
https://hal.archives-ouvertes.fr/hal-01338888

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Influence of temperature on textural properties of Rocha pear (Pyrus communis L.) from different sources

Autor: Santos, Sandra, Guiné, Raquel, Barros, A.

‘Rocha’ pear is the main pear cultivar produced in Portugal and is important in other countries. It is a traditional product, classified as PDO (protected designation of origin). Most pears are consumed directly providing sugars, vitamins, organi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2017::1b0664b2682a207b653f423325b40b97
https://hdl.handle.net/10400.19/1010

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