Zobrazeno 1 - 10
of 227
pro vyhledávání: '"total anthocyanins"'
Autor:
Rosemary Maria Pimentel Coutinho, Juliana De Cássia Gomes Rocha, Nathália Neves, Vera Lúcia Dias da Silva, Vitória Nazaré Costa Seixas, Isidro Hermosín-Gutiérrez, Antonio Fernandes de Carvalho, Paulo Cesar Stringheta
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The study targeted to compare the nutritional profile of two varieties of açaí, the white and purple, found in different mesoregions of Pará, Brazil. The research focused on analyzing levels of total phenolics, total anthocyanins, antioxidant capa
Externí odkaz:
https://doaj.org/article/cdcb61c9bed64cc9ab0bf192aabb4f8a
Autor:
Luis G. Hernández-Montiel, Juan P. Ciscomani-Larios, Esteban Sánchez-Chávez, Irasema Vargas-Arispuro, Abeer Hashem, Elsayed F. Abd_Allah, Graciela D. Avila-Quezada
Publikováno v:
Microbiology Research, Vol 14, Iss 4, Pp 2067-2078 (2023)
Enhancing crop nutrition though biofortification with essential minerals can, in some circumstances, increase the resistance of plants to the attack by pathogens. As a result, plants activate their defense mechanisms and produce bioactive compounds (
Externí odkaz:
https://doaj.org/article/e0adb127d2f34d6abcab8ffc75f7ac07
Autor:
Chang Xu, Xin Huang, Ning Ma, Yanrong Liu, Aijiao Xu, Xunzhong Zhang, Dayong Li, Yue Li, Wanjun Zhang, Kehua Wang
Publikováno v:
Plants, Vol 13, Iss 9, p 1242 (2024)
Increasing the ultraviolet radiation (UV) level, particularly UV-B due to damage to the stratospheric ozone layer by human activities, has huge negative effects on plant and animal metabolism. As a widely grown cool-season forage grass and turfgrass
Externí odkaz:
https://doaj.org/article/3d499da971204e2fadb576ecffcd0006
Akademický článek
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Publikováno v:
In Food Chemistry 16 April 2021 342
Publikováno v:
Journal of Oasis Agriculture and Sustainable Development, Vol 4, Iss 2 (2022)
In order to enhance some cultivars of fig widespread in the Oasis of Gafsa located in the south of Tunisia (arid bioclimatic stage). Four cultivars of Fig (Ficus Carica L.) were evaluated 'Sawoudi', 'Bayoudhi', ' Mlouki ',' Assal '. The phenolic comp
Externí odkaz:
https://doaj.org/article/fb84587984324804b6d2a1eb356699d0
Autor:
Zhang, Chu a, b, 1, Wu, Wenyan a, c, d, e, 1, Zhou, Lei a, b, Cheng, Huan a, c, d, e, Ye, Xingqian a, c, d, e, ⁎, He, Yong a, b, ⁎
Publikováno v:
In Food Chemistry 30 July 2020 319
Publikováno v:
Journal of Central European Agriculture, Vol 21, Iss 1, Pp 129-134 (2020)
In Albania, the autochthonous cv. ‘Shesh i Zi’ it is well known for red wine production. During the wine production, the main problem with this variety is the collapse of its color after alcoholic fermentation. The purpose of this study is to ass
Externí odkaz:
https://doaj.org/article/60af552a55a14153b21cf0516f801ab0
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Milivojević Jasminka M., Radivojević Dragan D., Maksimović Vuk M., Dragišić-Maksimović Jelena J.
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 65, Iss 2, Pp 175-185 (2020)
The objective of this study was to determine and compare the content of total anthocyanins (TACY), total phenolics (TPC) and total antioxidant activity (TAA) of the fruit of 'Bluecrop' highbush blueberry grown under different nutrient management prac
Externí odkaz:
https://doaj.org/article/687c7aef33a6494b9232fa1a8984980e