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Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.12.031
Abstract: Onion pyruvate concentration is used as a predictor of flavor intensity and nutraceutical value. The protocol of Schwimmer and Weston (SW) (1961) is the most widespread methodology for estimating onion pyruvate. Anthon and Barret (AB)…
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Keywords:
pyruvate;
onion;
variability spectrophotometric;
spectrophotometric pyruvate ... See more keywords
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Published in 2018 at "Natural Product Communications"
DOI: 10.1177/1934578x1801300913
Abstract: Lycium barbarum L. has received considerable attention in recent years also in western countries because of the interesting healthy value of these berries. In this paper, goji samples cultivated in Southern Italy were analyzed for…
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Keywords:
lycium barbarum;
value;
barbarum berry;
nutraceutical value ... See more keywords
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Published in 2017 at "Italian Journal of Food Science"
DOI: 10.14674/ijfs-756
Abstract: The attraction and quality of edible flowers correlates with their high perishability. Few studies have evaluated whether edible flowers decay faster than they lose their nutraceutical value. In this experiment, ascorbic acid was negatively affected…
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Keywords:
value edible;
nutraceutical value;
edible flowers;
cold storage ... See more keywords
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Published in 2017 at "Nutrients"
DOI: 10.3390/nu9050502
Abstract: Background- Cardiovascular diseases, including myocardial infarction, dyslipidaemia and coronary artery pathology, are a major cause of illness and death in Western countries. Therefore, identifying effective therapeutic approaches and their cellular signalling pathways is a challenging…
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Keywords:
cardiovascular disease;
citrus;
nutraceutical value;
value citrus ... See more keywords