Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Tsiupko, T. G."'
Publikováno v:
Analitika i kontrol` (Analytics and control); Том 26, № 4 (2022); p. 265-275
Аналитика и контроль; Том 26, № 4 (2022); p. 265-275
Аналитика и контроль; Том 26, № 4 (2022); p. 265-275
Some features of the formation of methylxanthines during growth and development of tea leaves are discussed, and the information about the content of minor methylxanthines, theobromine (TB) and theophylline (TF), in tea products is summarized. The ex
Autor:
Kononenko, E. I.1 (AUTHOR) len.kononenko@mail.ru, Tsiupko, T. G.1 (AUTHOR), Voronova, O. B.1 (AUTHOR)
Publikováno v:
Inorganic Materials. Dec2019, Vol. 55 Issue 14, p1347-1351. 5p.
Publikováno v:
Analitika i kontrol` (Analytics and control); Том 24, № 3 (2020); P. 174-185
Аналитика и контроль; Том 24, № 3 (2020); P. 174-185
Аналитика и контроль; Том 24, № 3 (2020); P. 174-185
The problem of food authenticity control is relevant from both a theoretical and a practical point of view. Various approaches are applied to product identification, for example, the search for marker substances and pattern recognition methods. The l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::40f5f782e9736fb9b8db4dd5fc6a98fe
https://hdl.handle.net/10995/97976
https://hdl.handle.net/10995/97976
Publikováno v:
Analitika i kontrol` (Analytics and control); Том 23, № 2 (2019); P. 208-215
Аналитика и контроль; Том 23, № 2 (2019); P. 208-215
Аналитика и контроль; Том 23, № 2 (2019); P. 208-215
Nicotinic acid (vitamin РР) - is a biologically active micro component of the instant coffee. It is formed from the trigonelline during the roasting process of coffee beans. The methods of nicotinic acid determination in coffee, their advantages an
Publikováno v:
Analitika i kontrol` (Analytics and control); Том 22, № 2 (2018); P. 197-205
Аналитика и контроль; Том 22, № 2 (2018); P. 197-205
Аналитика и контроль; Том 22, № 2 (2018); P. 197-205
In the current paper, the importance of determination of phenolic compounds in the instant coffee for the coffee’s quality evaluation was discussed. Particular attention was paid to the components of "natural" and "technological" origin such as ca
Publikováno v:
Analitika i kontrol` (Analytics and control); Том 21, № 3 (2017); P. 251-261
Аналитика и контроль; Том 21, № 3 (2017); P. 251-261
Аналитика и контроль; Том 21, № 3 (2017); P. 251-261
This work is devoted to the identification of chlorogenic acids and their lactones as well as to the determination of the main isomers of these acids and caffeine in the instant coffee samples by HPLC-UV-MS. The features of HPLC determination of bioa
Publikováno v:
Analitika i kontrol` (Analytics and control); Том 20, № 4 (2016); P. 320-329
Аналитика и контроль; Том 20, № 4 (2016); P. 320-329
Аналитика и контроль; Том 20, № 4 (2016); P. 320-329
The methods of antioxidant activity determination of foodstuffs using different indicator systems were discussed. The investigation of ferric reducing power (FRP) of coffee and its individual phenolic components such as chlorogenic (CGA), caffeic (С