Physical and chemical characteristics of pomegranates

Physical and chemical characteristics of pomegranates

Guardado en:

Detalles Bibliográficos
Publicado en:	Hortscience
Autor principal:	Drogoudi, Pavlina D.
Otros Autores:	Tspouridis, Constantinos
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Hortscience v. 40, no. 5 (2005), p. 1200-1203
Materias:	Fruticultura Granada Punica granatum Propiedades físico-químicas Antioxidantes Acido ascórbico Color Flavonoides Compuestos fenólicos Antocianinas
Publicación relacionada:	Contenido en: Hortscience

Ejemplares similares

Pomegranate (Punica granatum) plant genetic resources in Turkmenistan
por: LEVIN, Gregory M.

Minimal processing and modified atmosphere packaging effects on pigmentation of pomegranate seeds
por: Gil, M. I.

Minimal processing and modified atmosphere packaging effects on pigmentation of pomegranate seeds
por: Gil, M. I.

Compuestos bioactivos y actividad antioxidante de frutos de granado (Punica granatum l.)
por: Gorena, Tamara

La granada explota sus ventajas en la Argentina

La granada
por: Zavala, Fernanda

Granada situación del mercado mundial
por: Ernst, Betina

Contenido total en pigmentos antociánicos en el zumo de granada

Producen granadas para obtención de jugos en San Juan
por: Carmona Torres, Hugo

Granada saludable y baja en calorías
por: Betanzos Cabrera, Gabriel

Granadas plantación y manejo agronómico

Comparación de la fenología floral de cuatro clones de granado (Punica granatum L.)

Granada múltiples usos y beneficios

Sperimentazione su specie arbustive in contenitore
por: FARINA, Enrico

Granadas un cultivo promisorio para Argentina

Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties

Note di bio-patologia e tecnica di conservazione - trasporto dei frutti
por: PRATELLA, Gian Carlo

Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes berry (Rubus glaucus Benth)
por: Garzón, G. A.

Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin
por: Ju, Zhi Y.

Physicochemical composition, phenolic content and antioxidant activity of sour cherry cv. Marasca during ripening

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products

Antioxidant capacity of fruit extracts of blackberry (Rubus sp) produced in different climatic regions

Phenolic composition an colour of Vitis vinifera L. cv Merlot wines from different vintage and aging time in bottle

Influencia de la densidad de descube sobre la extracción polifenólica y el color en la variedad Mencía
por: Gómez Lorenzo, Patricia Eugenia

HPLC determination of phenolic compounds in berry and fruit wines and liqueurs
por: Lehtonen, P. J.

Hydrophilic and lipophilic antioxidant capacities of commercial mediterranean vegetable soups (Gazpachos)

Sur l'estimation et la quantification des composés phénoliques des vins
por: Vivas, N.

Effect of anthocyanins on stability of a key odorous compound, 3-Mercaptohexan-1ol, in Bordeaux rosé wines

Effect of methyl jasmonate treatments on the bioactive compounds and physicochemical quality of 'Fuji' apples

Effect of production and processing factors on major fruit and vegetable antioxidants
por: Kalt, Wilhelmina

Influence of storage temperature on the kinetics of the changes in anthocyanins, Vitami C., and antioxidant capacity in fresh-cut strawberries stored under high-oxigen atmospheres
por: Odriozola-Serrano, L.

Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography

Evoluzione dei polifenoli durante l'appasimento di uve a frutto colorato
por: Borsa, D.

Physical characteristics of dry beans in relation to seedcoat color genotype
por: BENINGER, Clifford W.

Rapid extraction of polyphenols from red grapes

Estimación de la actividad antioxidante total en cítricos y su relación con el contenido en vitamina C
por: Arnao, Marino Bañón

Il melograno
por: Scortichini, Marco

Effects of pre-veraison irrigation cutoff and skin contact time on the composition, color, and phenolic content of young Cabernet Sauvignon wines in Spain
por: Sipiora, M.J.

Pressurized liquid extraction of flavonoids from spinach
por: Howard, L.

Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.)