Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03936-x
Abstract: The objective of this work was to validate a method for direct determination in grape juice and wine of 1-kestose, nystose and raffinose oligosaccharides by reversed-phase high-performance liquid chromatography with refractive index detection using a… read more here.
Keywords: grape; method; nystose raffinose; grape juices ... See more keywords
Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn.
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DOI: 10.1016/j.foodchem.2018.07.014
Abstract: The phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and… read more here.
Keywords: organic conventional; grape; validation; determination ... See more keywords
Quality Assessment of Apple and Grape Juices from Serbian and German Markets by Planar Chromatography—Chemometrics
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DOI: 10.3390/molecules27123933
Abstract: The high consumption of plant-based foods on a global scale has increased the number of adulterations in the food industry. Along with this, analytical approaches to fraud detection need to be further developed. A nontargeted… read more here.
Keywords: grape; apple grape; quality assessment; apple ... See more keywords