Výsledky vyhledávání - "trimethylsilyl derivatives"

Akademický článek

Validation of carbon isotopologue distribution measurements by GC-MS and application to 13C-metabolic flux analysis of the tricarboxylic acid cycle in Brassica napus leaves

Autor: Younès Dellero, Solenne Berardocco, Cécilia Berges, Olivier Filangi, Alain Bouchereau

Publikováno v: Frontiers in Plant Science, Vol 13 (2023)

The estimation of metabolic fluxes in photosynthetic organisms represents an important challenge that has gained interest over the last decade with the development of 13C-Metabolic Flux Analysis at isotopically non-stationary steady-state. This appro

Externí odkaz: https://doaj.org/article/f34398cdebcb443b9c8ecd45a4672e8e

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Akademický článek

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Akademický článek

The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela

Autor: María del Rosario Brunetto, Máximo Gallignani, Wendy Orozco, Sabrina Clavijo, Yelitza Delgado, Carlos Ayala, Alexis Zambrano

Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)

Abstract The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentation and roasting processes are carried out. During fermentation, the formation of some compounds so-called “aroma and flavor precursors” t

Externí odkaz: https://doaj.org/article/dc873b4bb3c84d02884394a2b899a90c

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Validation of carbon isotopologue distribution measurements by GC-MS and application to 13 C-metabolic flux analysis of the tricarboxylic acid cycle in Brassica napus leaves

Autor: Younès Dellero, Solenne Berardocco, Cécilia Berges, Olivier Filangi, Alain Bouchereau

Publikováno v: Frontiers in Plant Science
Frontiers in Plant Science, 2023, 13, pp.885051. ⟨10.3389/fpls.2022.885051⟩

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a4dc1813ae9f0fee34067559a3c7c65
https://hal.science/hal-03932315

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Akademický článek

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Akademický článek

Natural Antioxidant Constituents from Selected Aromatic Plants and Their Antimicrobial Activity Against Selected Pathogenic Microorganisms

Autor: Charalampos Proestos, Ioannis Spyridon Boziaris, Maria Kapsokefalou, Michael Komaitis

Publikováno v: Food Technology and Biotechnology, Vol 46, Iss 2, Pp 151-156 (2008)

Aromatic plants contain natural antioxidant constituents such as phenolic compounds, which have attracted a great deal of public and scientific interest because of their health-promoting effects as antioxidants. Five plants, Filipendula ulmaria (mead

Externí odkaz: https://doaj.org/article/eb9dc15ed6f44b31ad3a1b473c7e6074

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Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)

Autor: Joana Pico, Louis Falardeau, Natalia P. Vidal, Mario M. Martinez, Listiya Widjaja, Lionel Albino

Publikováno v: Pico, J, Vidal, N P, Widjaja, L, Falardeau, L, Albino, L & Martinez, M M 2021, ' Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans ( Phaseolus vulgaris ) ', Food Chemistry, vol. 349, 129151 . https://doi.org/10.1016/j.foodchem.2021.129151

The quantification of α-Galacto-oligosaccharides (GOS) in beans has been increasingly approached through different methodologies. However, reported GOS contents revealed up to 8-times disparity, which cannot be only attributed to the bean cultivar a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aea3c97ff81cb7fb0f39bf5a73441591
https://pure.au.dk/portal/da/publications/development-and-assessment-of-gcms-and-hpaecpad-methodologies-for-the-quantification-of-galactooligosaccharides-gos-in-dry-beans-phaseolus-vulgaris(ce32aa38-dc84-46ce-9496-4ed3f323e339).html

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Efeitos da fermentação e torrefação no perfil de aminoácidos livres do cacau Criollo (Theobroma cacao L.) cultivado na Venezuela

Autor: Máximo Gallignani, María del Rosario Brunetto, Wendy Orozco, Carlos Ayala, Yelitza Delgado, Sabrina Clavijo, Alexis Zambrano

Publikováno v: Brazilian Journal of Food Technology, Volume: 23, Article number: e2019150, Published: 30 MAR 2020
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)

The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentation and roasting processes are carried out. During fermentation, the formation of some compounds so-called “aroma and flavor precursors” takes plac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a57e380a4fd626f95ca303118050b662
https://doi.org/10.1590/1981-6723.15019

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