Mostrando 4 resultados de: 4
Subtipo de publicación
Article(4)
Publisher
Journal of Agricultural and Food Chemistry(2)
Food Chemistry(1)
International Journal of Food Sciences and Nutrition(1)
Área temáticas
Alimentación y bebidas(3)
Huertos, frutas, silvicultura(3)
Ecología(1)
Plantas conocidas por sus características y flores(1)
Química analítica(1)
Chemical composition and phenolic compound profile of mortiño (vaccinium floribundum kunth)
ArticleAbstract: The phenolic compounds in mortiño (Vacclnlum florlbundum Kunth, family Ericaceae) from the páramos oPalabras claves:ANTHOCYANINS, LC-MS, Mortlño, PHENOLIC COMPOUNDS, quercetin, Teac, Vacclnlum florlbundumAutores:Catalina Vasco, Jenny Ruales, Kamal-Eldin A., Riihinen K.Fuentes:scopusPhenolic compounds in rosaceae fruits from Ecuador
ArticleAbstract: RP-HPLC-DAD was used to study the content of phenolic compounds in four Ecuadorian fruits (strawberrPalabras claves:Andean blackberry, Capulf cherry, ECUADOR, PHENOLIC COMPOUNDS, Plum, Rosaceae, strawberryAutores:Catalina Vasco, Jenny Ruales, Kamal-Eldin A., Riihinen K.Fuentes:scopusPhysical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)
ArticleAbstract: Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied fPalabras claves:Antioxidants, PHENOLIC COMPOUNDS, solanaceae, SOLANUM BETACEUM CAV., TAMARILLO, tree tomatoAutores:Avila J., Catalina Vasco, Jenny Avila Vélez, Jenny Ruales, Kamal-Eldin A., Svanberg U.Fuentes:googlescopusTotal phenolic compounds and antioxidant capacities of major fruits from Ecuador
ArticleAbstract: Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antPalabras claves:Antioxidant capacity, ECUADOR, fruits, Phenolic compounds content, spectrophotometryAutores:Catalina Vasco, Jenny Ruales, Kamal-Eldin A.Fuentes:scopus