Zobrazeno 1 - 10
of 51
pro vyhledávání: '"overripening"'
Autor:
Noelia Hernández-Correas, Adela Abellán, Beatriz Muñoz-Rosique, Cindy Bande-De León, Rafael Gómez, Luis Tejada
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100639- (2024)
Iberian ham is renowned for its unique flavour and artisanal tradition, but its potential as a source of bioactive compounds remains underexplored. This study presents an innovative view of how overripening and controlled temperature increase can sig
Externí odkaz:
https://doaj.org/article/77698a719e614269b3087aae75912ff7
Publikováno v:
In Postharvest Biology and Technology January 2024 207
Akademický článek
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Autor:
Brahem, Marwa a, Renard, Catherine M.G.C. a, Bureau, Sylvie a, Watrelot, Aude A. b, Le Bourvellec, Carine a, ⁎
Publikováno v:
In Food Chemistry 1 March 2019 275:754-762
Autor:
Brahem, Marwa ∗, Eder, Severin, Renard, Catherine M.G.C., Loonis, Michèle, Le Bourvellec, Carine
Publikováno v:
In LWT - Food Science and Technology November 2017 85 Part B:380-384
Publikováno v:
In Managing Wine Quality Edition: Second Edition. 2022:669-715
Publikováno v:
In Food Chemistry 2009 114(4):1359-1364
Autor:
Brecht, Jeffrey K.
Publikováno v:
In Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce 2020:495-500
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 275, pp.754-762. ⟨10.1016/j.foodchem.2018.09.156⟩
Food Chemistry, Elsevier, 2019, 275, pp.754-762. ⟨10.1016/j.foodchem.2018.09.156⟩
International audience; Procyanidins and cell walls were extracted from pear at ripe and overripe stages in order to investigate the impact of ripening stage on their association. Procyanidin composition and structure remained stable at the overripe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baf1ac8ded66a5a55bb802b8dcfd44a9
https://pubmed.ncbi.nlm.nih.gov/30724259
https://pubmed.ncbi.nlm.nih.gov/30724259
Autor:
Brahem, Marwa
Afin d’étudier l’impact de la surmaturation des poires sur les interactions parois-procyanidins, les parois et les procyanidines ont été isolées et caractérisées à partir d’une variété de poire à poiré à deux stade de maturité : m
Externí odkaz:
http://www.theses.fr/2017AVIG0692/document
