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Akademický článek

Morfoanatomia e Metabólitos de Órgãos Vegetativos de Apopyros warmingii (Baker) G. L. Nesom e Ichthyothere terminalis (Spreng.) S. F. Blake (Asteraceae): Estratégias Adaptativas ao Cerrado Rupestre

Autor: Dayana Figueiredo Abdalla

Publikováno v: Revista de Biologia Neotropical, Vol 9, Iss 2 (2013)

Apopyrus warmingii G. L. Nesom e Ichthyothere terminalis (Spreng.) S. F. Blake são plantas herbáceas pertencentes à família Asteraceae, ocorrentes no cerrado rupestre, onde estão sujeitas a condições extremas, com variações drásticas de tem

Externí odkaz: https://doaj.org/article/f1003552d4fe48728c470a3b9ab3dd39

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Akademický článek

Comparative analysis of seed morphology in genus Scutellaria L.

Autor: RODIDEAL, Tatiana¹ tatiana.rodideal@yahoo.com, FRUNZETE, Mădălina-Elena² f.madalinaelena@yahoo.com, OLARU, Ștefan M.¹ magda@uaic.ro, GRIGORE, Marius-Nicușor³ nicusor.grigore@uaic.ro, ZAMFIRACHE, Maria-Magdalena¹ stefan.olaru93@gmail.com, IVĂNESCU, Lăcrămioara C.¹ ivanescu@uaic.ro

Publikováno v: Notulae Botanicae Horti Agrobotanici Cluj-Napoca. Jul-Sep2024, Vol. 52 Issue 3, p1-20. 20p.

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Akademický článek

Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer.

Autor: Spreng S; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany., Dawid C; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.; Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany., Dunkel A; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Str. 34, D-85354 Freising, Germany., Hofmann T; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.; Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jul 24; Vol. 72 (29), pp. 16423-16437. Date of Electronic Publication: 2024 Jul 15.

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Akademický článek

Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley ( Hordeum vulgare L.).

Autor: Spreng S; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany., Wannenmacher J; Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany., Gastl M; Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, D-85354 Freising, Germany., Dawid C; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.; Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany., Hofmann T; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.; Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, D-85354 Freising, Germany.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jun 04. Date of Electronic Publication: 2024 Jun 04.

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