Quantification of quercetin glycosides in 6 onion cultivars and comparisons of hydrolysis-HPLC and spectrophotometric methods in measuring total quercetin concentrations

Quantification of quercetin glycosides in 6 onion cultivars and comparisons of hydrolysis-HPLC and spectrophotometric methods in measuring total quercetin concentrations

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Yoo, Kil Sun
Otros Autores:	Lee, Eun Jin, Patil, Bhimanagouda S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 75, no. 2 (2010), p. C160-C165
Materias:	Cebolla Allium cepa Querletina Glicósidos Hidrólisis HPLC Espectrometría Técnicas analíticas Medición Flavonoides Espectrofotometría
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

The effect of hydrolysis conditions on the aroma released from Semillon grape glycosides
por: Francis, I. L.

The plant glycosides
por: Mcilroy, R. J.
Publicado: (1951)

Glycosidically bound volatile aroma compounds in grapes and wine a review
por: Hjelmeland, Anna

Identification of flavonol glycosides in winemaking by-productis by HPL with different detectors and hyphenated with mass spectrometry

Analysis of red wine phenolics comparison of HPLC and spectrophotometric methods
por: Vrhovsek, Urska

The effects of prefermentation maceration temperature and percent alcohol (v/v) at press on the concentration of Cabernet Sauvignon grape glycosides and glycoside fractions
por: Mahon, H. M. M.

Compendio de HPLC
por: Quattrocchi, Oscar A.
Publicado: (2019)

Quercetin and p-Coumaric Acid concentrantions in commercial wines
por: Goldberg, D. M.

Oxide surface-catalyzed hydrolysis of carboxylate esters and phosphorothioate esters
por: TORRENTS, Alba

Quantification of Hen's egg white lysozyme in wine by an improved HPLC-FLD analytical method
por: Riponi, Claudio

Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS

Cluster sun exposure and quercetin in Pinot noir grapes and wine
por: Price, S. F.

Amounts of glycosides in grapevine organs during berry development
por: GHOLAMI, M.

Introducción a la química de los glicósidos
por: Brito Arias, Marco Augusto.
Publicado: (1999)

Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
por: Kurozawa, L. E.

Characterization of asparagus lignin by HPLC

Abscisic acid induction of GTP hydrolysis in maize coleoptile plasma membranes
por: IRVING, Helen R.

Hydrolysis of sucrose in eastern U.S. table wines
por: WILKER, Karl L.

Quercetin but not myricetin increases cholesterol efflux in PMA-differenciated human THP-1 macrophages

Determination of oxalates in cork stoppers by HPLC with electrochemical detection
por: Carvalho, F.

A rapid spectrophotometric method to determine esterase activity of yeast cells in an aqueous medium
por: BARDI, L.

Occurrence and flavor properties of sinigrin hydrolysis productos in fresh cabbage
por: CHIN, H.

Ocurrence and flavor properties of sinigrin hydrolysis products in fresh cabbage
por: Chin, H. W.

Continuous spectrophotometric method for determining monophenolase and diphenolase activities of pear polyphenoloxidase
por: Espín, J. C.

Controlled-atmosphere storage suppresses leaf growth and flowering in onion bulbs
por: YOO, Kil Sun

Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli
por: Pham, T.T.

Spectrophotometric methods for the analysis of polysaccharide levels in winemaking products
por: SEGARRA, I.

L'idrolisi dei glicosidi terpenici della buccia dell'uva nella preparazione del mosto base delle uve aromatiche a frutto colorato
por: García Moruno, E.

The aroma glycosides composition of Burgundy Pinot noir must
por: Chassagne, D.

Preparation of sn-2 long-chain polyunsaturated monoacylglycerois from fish oil by hydrolysis with a stereo-specific lipase from mucor miehei
por: Nieto, Susana

Evaluation of the phenol-free glycosyl-glucose determination
por: Zoecklein, B.W.

Hydrolysis of Milk fat by lipase in solvent-free phospholipid reverse micellar media
por: PATELP, M.

Hydrolysis of milk fat by lipase in solvent-free phospholipid reserve micellar media
por: PATEL, Mayank T.

An improved method for thiolysis-HPLC chracterization of grape seed procyanidins

Evaluation of biogenic amines in some portuguese quality wines by HPLC fluorescence detection of OPA derivatives

Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with aspergillus oryzae proteases
por: ZHANG, Y.

Spectrophotometric analysis of the lipid fraction of microwave heated and soaked soybeans
por: Evangelista, C. M.

Action of sterol glycosides on Meloidogyne incognita infecting tomato and cucumber roots
por: ZINOVIEVA, Svetlna V.

Determination des rapports isotopiques des principaux composants des vins par HPLC-CO-IRMS une voie vers la determination de constantes d'authenticité

Copigmentation in model wine solutions occurrence and relation to wine aging