Biblioteca Digital

126 resultados para Cooking (Fruit)

em Chinese Academy of Sciences Institutional Repositories Grid Portal

Optimization of tyrosinase inhibition activity of ultrasonic-extracted polysaccharides from longan fruit pericarp

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Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp

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Modification of pectin polysaccharides during ripening of postharvest banana fruit

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Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening

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Identification, Property and Biological Activity of the Pigments of Harvested Litchi Fruit. In: Advances in Postharvest Technologies for Horticultural Crops.

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Identification of (-)-epicatechin as the direct substrate for polyphenol oxidase from longan fruit pericarp

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Crops: Growth, Quality and Biotechnology——Postharvest Biology and Handling of Litch Fruit

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Effects of ultrasonic extraction on the physical and chemical properties of polysaccharides from longan fruit pericarp

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Effects of various temperatures and pH values on the extraction yield of phenolics from litchi fruit pericarp tissue and the antioxidant activity of the extracted anthocyanins

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Variations in water-soluble saccharides and phenols in longan fruit pericarp after drying

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Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage

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Oxidation and peroxidation of postharvest banana fruit during softening

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Effect of hydroxyl radical on the scission of cellular wall polysaccharides in vitro of banana fruit at various ripening stages

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ATP-induced changes in energy status and membrane integrity of harvested litchi fruit and its relation to pathogen resistance

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Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities

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