Mostrando 6 resultados de: 6
Filtros aplicados
Subtipo de publicación
Article(6)
Publisher
Journal of Agricultural and Food Chemistry(3)
International Journal of Food Sciences and Nutrition(1)
Journal of Food Composition and Analysis(1)
Journal of the Science of Food and Agriculture(1)
Área temáticas
Alimentación y bebidas(4)
Huertos, frutas, silvicultura(3)
Plantas conocidas por sus características y flores(2)
Bioquímica(1)
Ecología(1)
Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages
ArticleAbstract: BACKGROUND: Guayusa (Ilex guayusa Loes.) leaves, native of the Ecuadorian Amazon, are popularly usedPalabras claves:carotenoids, hyaluronidase inhibition, Ilex guayusa Loes., In vitro digestibility, PHENOLIC COMPOUNDS, RipeningAutores:Almudena García-Ruiz, Baenas N., Fabián León-Tamariz, Jenny Ruales, Johana Ortíz-Ulloa, Jose Villacis, María de Lourdes Jerves Andrade, Meléndez-Martínez A.J., Moreno D.A., Stinco C.M., Villacís-Chiriboga J.Fuentes:googlescopusChemical 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:scopusIdentifying carotenoids and phenolic compounds in naranjilla (Solanum quitoense Lam. var. Puyo hybrid), an Andean fruit
ArticleAbstract: The naranjilla or lulo (Solanum quitoense Lam.) is a little known fruit that originated in the AndesPalabras claves:Antioxidant capacity, carotenoids, Dihydrocaffeoyl polyamines, HPLC/ESI-MS, PHENOLIC COMPOUNDS, Solanum quitoense var. "Puyo hybrid"Autores:Alter P., Dhuique-Mayer C., Gancel A.L., Jenny Ruales, Vaillant F.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:scopusPhenolic compounds, carotenoids and antioxidant activity of three tropical fruits
ArticleAbstract: Major compounds (i.e. phenolic compounds and carotenoids) were analysed in the extracts of the ediblPalabras claves:carotenoids, Food analysis, Food composition, HPLC-MS, ORAC, PHENOLIC COMPOUNDS, Rubus adenotrichus, Rubus glaucus, Solanum betaceum, Solanum quitoenseAutores:Alter P., Brat P., Dhuique-Mayer C., Gancel A.L., Gunata Z., Jenny Ruales, Mertz C., Perez A.M., Vaillant F.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:googlescopus