Zobrazeno 1 - 8
of 8
pro vyhledávání: '"functional and nutritional quality"'
Autor:
Amaro, Ana L. a, Spadafora, Natasha D. b, Pereira, Maria J. a, Dhorajiwala, Rakhee b, Herbert, Robert J. c, Müller, Carsten T. b, Rogers, Hilary J. b, ⁎, Pintado, Manuela a
Publikováno v:
In Food Chemistry 15 February 2018 241:222-231
Autor:
Spadafora, Natasha D. a, Amaro, Ana L. b, Pereira, Maria J. b, Müller, Carsten T. a, ⁎, Pintado, Manuela b, Rogers, Hilary J. a
Publikováno v:
In Food Chemistry 15 November 2016 211:114-123
Autor:
Gianluca Caruso, Stefania De Pascale, Eugenio Cozzolino, Maria Giordano, Christophe El-Nakhel, Antonio Cuciniello, Vincenzo Cenvinzo, Giuseppe Colla, Youssef Rouphael
Publikováno v:
Plants, Vol 8, Iss 7, p 208 (2019)
Research has been increasingly focusing on the environmentally friendly biostimulation of vegetable crop performances under sustainable farming management. An experiment was carried out in southern Italy on Diplotaxis tenuifolia to assess the effects
Externí odkaz:
https://doaj.org/article/237c8072d2ec4640a60e63d5e25b035a
Publikováno v:
Food Chemistry. 211:114-123
Rocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___02017::d6f3d22d92b74ce4168517e30575bd02
https://doi.org/10.1016/j.foodchem.2016.04.107
https://doi.org/10.1016/j.foodchem.2016.04.107
Publikováno v:
Volume: 12, Issue: 4 334-338
Journal of International Environmental Application and Science
Journal of International Environmental Application and Science
Wheyproteins are one of the main groups of the milk proteins obtained mainly fromthe cheese manufacture and used for various applications in food industry dueto high nutritional value and valuable functional properties. β-lactoglobulinand α-lactalb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::8eff5d816de35c3920fc3c378b3b065e
https://dergipark.org.tr/tr/pub/jieas/issue/40226/479139
https://dergipark.org.tr/tr/pub/jieas/issue/40226/479139
Autor:
Hilary J. Rogers, Rakhee Dhorajiwala, Ana L. Amaro, Natasha D. Spadafora, Maria João Pereira, Carsten Theodor Muller, Robert J. Herbert, Manuela Pintado
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable. Temperature of storage (typically 0-5°C) is critical for maintaining fresh-cut melon quality, but often reaches 10 °C during transportation and in retail outlets. A comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ce5654f30eec89a0674886c7b9c5e9b
Akademický článek
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Autor:
Zina Flagella
Publikováno v:
Italian Journal of Agronomy, Vol 1, Iss 1s, Pp 203-239
Italian Journal of Agronomy, Vol 1, Iss 1s (2006)
Italian Journal of Agronomy, Vol 1, Iss 1s (2006)
Durum wheat quality is a complex system that combines yield characteristics, cultivation conditions and certification requirements. In this review, the technological and nutritional aspects of grain quality were evaluated in relation to the influence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1a4435c82793271f18bce86e38088cf
https://doi.org/10.4081/ija.2006.1s.203
https://doi.org/10.4081/ija.2006.1s.203