Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Zoratti L"'
Autor:
Baccarani, U., Risaliti, A., Zoratti, L., Zilli, M., Brosolo, P., Vianello, V., de Pretis, G., Bresadola, F.
Publikováno v:
In Digestive and Liver Disease 2002 34(8):582-586
Autor:
Bulajic, M., Vieceli, F., Berretti, D., Zoratti, L. M., Vadala’ Di Prampero, S. F., Marino, M., Toso, F., Panic, Nikola, Terrosu, G., Zilli, M.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3659::9b105055f18f1e2e81ea838b48465749
http://hdl.handle.net/11390/1145210
http://hdl.handle.net/11390/1145210
Autor:
Zoratti, L. (Laura)
Vaccinium berries contain high yields of antioxidant compounds, such as flavonoids and carotenoids, which are recognized to benefit human health. Therefore, commercial interest in cultivated and wild Vaccinium berries is increasing globally. Flavonoi
Externí odkaz:
http://urn.fi/urn:isbn:9789526209081
Autor:
Zoratti, L.
Vaccinium berries contain high yields of antioxidant compounds, such as flavonoids and carotenoids, which are recognized to benefit human health. Therefore, commercial interest in cultivated and wild Vaccinium berries is increasing globally. Flavonoi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::002f8d5ba147c6522a11e76aa0ceddd0
http://urn.fi/urn:isbn:9789526209081
http://urn.fi/urn:isbn:9789526209081
Autor:
Giongo, L., Poncetta, P., Martinatti, P., Grisenti, M., Fontanari, M., Ajelli, M., Loretti, P., Zoratti, L., Grassi, A., Mazzoni, V., Costa, F., Sargent, D.J.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3669::4a6dd95d625b004854959de1be0f300c
http://hdl.handle.net/10449/24920
http://hdl.handle.net/10449/24920
Autor:
Zoratti, L., Sarala, M., Carvalho, E., Karppinen, K., Martens, S., Giongo, L., Häggman, H., Jaakola, L.
Publikováno v:
BMC Plant Biology
Background Light is one of the most significant environmental factors affecting to the accumulation of flavonoids in fruits. The composition of the light spectrum has been shown to affect the production of phenolic compounds during fruit ripening. Ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::44d337075499e194774f43e27e9a0cd3
https://hdl.handle.net/10037/7228
https://hdl.handle.net/10037/7228
Autor:
Giongo, L., Poncetta, P., Martinatti, P., Grisenti, M., Fontanari, M., Ajelli, M., Loretti, P., Zoratti, L., Grassi, A., Mazzoni, V., Costa, F., Velasco, R., Sargent, D.J.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3669::9bf81dc12e910fce50329e10fd0182ad
http://hdl.handle.net/10449/23695
http://hdl.handle.net/10449/23695