56 results on '"Rojas Á"'
Search Results
2. Fast production of highly sensitive nanotextured nonwovens for detection of volatile amines, bacterial growth, and pH monitoring: New tools for real-time food quality monitoring
3. Blue maize with pigmented germ: Phytochemical compounds and tortilla color
4. Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2
5. Study of the post-harvest processes of the peruvian chuncho cocoa using multivariate and multi-block analysis
6. Application of segmented analysis via multivariate curve resolution with alternating least squares to 1H-nuclear magnetic resonance spectroscopy to identify different sugar sources
7. Antioxidant pectins from eggplant (Solanum melongena) fruit exocarp, calyx and flesh isolated through high-power ultrasound and sodium carbonate
8. Proteomic and metabolomic integration reveals the effects of pre-flowering cytokinin applications on central carbon metabolism in table grape berries
9. Metabolomic and biochemical analysis of mesocarp tissues from table grape berries with contrasting firmness reveals cell wall modifications associated to harvest and cold storage
10. Metabolomic characterization of 5 native Peruvian chili peppers (Capsicum spp.) as a tool for species discrimination
11. Biochemical characterization of Peumus boldus fruits: Insights of its antioxidant properties through a theoretical approach
12. Mucilage and cellulosic derivatives as clarifiers for the improvement of the non-centrifugal sugar production process
13. Perennial halophyte Salicornia neei Lag.: Cell wall composition and functional properties of its biopolymers
14. Microencapsulation of vitamin D3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A
15. Physicochemical properties of nixtamalized corn flours with and without germ
16. Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils
17. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility
18. Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil
19. The influence of yeast on chemical composition and sensory properties of dry white wines
20. Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a red wine proanthocyanidin extract
21. Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality
22. Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts
23. Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods
24. The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines
25. Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges
26. Impact of d-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perception
27. Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation
28. Determination of Sudan I in drinks containing Sunset yellow by adsorptive stripping voltammetry
29. Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics
30. Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning
31. Influence of genotype, cultivation system and irrigation regime on antioxidant capacity and selected phenolics of blueberries (Vaccinium corymbosum L.)
32. Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers
33. Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing
34. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves
35. Grapevine-shoot stilbene extract as a preservative in red wine
36. Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
37. Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization
38. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
39. A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process
40. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine
41. Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC–FID
42. Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin–Ciocalteu method
43. Comparison of antioxidant activity of hydroethanolic fresh and aged garlic extracts and their effects on cerebral ischemia
44. Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca
45. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion
46. Content of zinc, iron and their absorption inhibitors in Nicaraguan common beans (Phaseolus vulgaris L.)
47. In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)
48. Monitoring NIRS calibrations for use in routine meat analysis as part of Iberian pig-breeding programs
49. Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage
50. Geographical origin classification of olive oils by PTR-MS
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.