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Results: 1-18 |
Results: 18
HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys
Authors: Tomas-Barberan, FA Martos, I Ferreres, F Radovic, BS Anklam, E
Citation: Fa. Tomas-barberan et al., HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys, J SCI FOOD, 81(5), 2001, pp. 485-496
Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams
Authors: Zafrilla, P Ferreres, F Tomas-Barberan, FA
Citation: P. Zafrilla et al., Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams, J AGR FOOD, 49(8), 2001, pp. 3651-3655
Synthesis of the antioxidant hydroxytyrosol using tyrosinase as biocatalyst
Authors: Espin, JC Soler-Rivas, C Cantos, E Tomas-Barberan, FA Wichers, HJ
Citation: Jc. Espin et al., Synthesis of the antioxidant hydroxytyrosol using tyrosinase as biocatalyst, J AGR FOOD, 49(3), 2001, pp. 1187-1193
In vitro availability of flavonoids and other phenolics in orange juice
Authors: Gil-Izquierdo, A Gil, MI Ferreres, F Tomas-Barberan, FA
Citation: A. Gil-izquierdo et al., In vitro availability of flavonoids and other phenolics in orange juice, J AGR FOOD, 49(2), 2001, pp. 1035-1041
HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums
Authors: Tomas-Barberan, FA Gil, MI Cremin, P Waterhouse, AL Hess-Pierce, B Kader, AA
Citation: Fa. Tomas-barberan et al., HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums, J AGR FOOD, 49(10), 2001, pp. 4748-4760
Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: A new "functional" fruit?
Authors: Cantos, E Espin, JC Tomas-Barberan, FA
Citation: E. Cantos et al., Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: A new "functional" fruit?, J AGR FOOD, 49(10), 2001, pp. 5052-5058
Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage
Authors: Cantos, E Espin, JC Tomas-Barberan, FA
Citation: E. Cantos et al., Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage, J AGR FOOD, 49(1), 2001, pp. 322-330
Flavonoid content of commercial capers (Capparis spinosa, C-sicula and C-orientalis) produced in mediterranean countries
Authors: Inocencio, C Rivera, D Alcaraz, F Tomas-Barberan, FA
Citation: C. Inocencio et al., Flavonoid content of commercial capers (Capparis spinosa, C-sicula and C-orientalis) produced in mediterranean countries, EUR FOOD RE, 212(1), 2000, pp. 70-74
Dietary hydroxybenzoic acid derivatives - nature, occurrence and dietary burden
Authors: Tomas-Barberan, FA Clifford, MN
Citation: Fa. Tomas-barberan et Mn. Clifford, Dietary hydroxybenzoic acid derivatives - nature, occurrence and dietary burden, J SCI FOOD, 80(7), 2000, pp. 1024-1032
Identification of flavonoid markers for the botanical origin of Eucalyptushoney
Authors: Martos, I Ferreres, F Tomas-Barberan, FA
Citation: I. Martos et al., Identification of flavonoid markers for the botanical origin of Eucalyptushoney, J AGR FOOD, 48(5), 2000, pp. 1498-1502
Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
Authors: Gil, MI Tomas-Barberan, FA Hess-Pierce, B Holcroft, DM Kader, AA
Citation: Mi. Gil et al., Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing, J AGR FOOD, 48(10), 2000, pp. 4581-4589
Flavonoids in monospecific Eucalyptus honeys from Australia
Authors: Martos, I Ferreres, F Yao, LH D'Arcy, B Caffin, N Tomas-Barberan, FA
Citation: I. Martos et al., Flavonoids in monospecific Eucalyptus honeys from Australia, J AGR FOOD, 48(10), 2000, pp. 4744-4748
Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones
Authors: Hernandez, F Melgarejo, P Tomas-Barberan, FA Artes, F
Citation: F. Hernandez et al., Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones, EUR FOOD RE, 210(1), 1999, pp. 39-42
Influence of processing and storage conditions in strawberry jam color
Authors: Garcia-Viguera, C Zafrilla, P Tomas-Barberan, FA
Citation: C. Garcia-viguera et al., Influence of processing and storage conditions in strawberry jam color, FOOD SC TEC, 5(6), 1999, pp. 487-492
Color stability of strawberry jam as affected by cultivar and storage temperature
Authors: Garcia-Viguera, C Zafrilla, P Romero, F Abellan, P Artes, F Tomas-Barberan, FA
Citation: C. Garcia-viguera et al., Color stability of strawberry jam as affected by cultivar and storage temperature, J FOOD SCI, 64(2), 1999, pp. 243-247
Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach
Authors: Gil, MI Ferreres, F Tomas-Barberan, FA
Citation: Mi. Gil et al., Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach, J AGR FOOD, 47(6), 1999, pp. 2213-2217
The use of acetone as an extraction solvent for anthocyanins from strawberry fruit
Authors: Garcia-Viguera, C Zafrilla, P Tomas-Barberan, FA
Citation: C. Garcia-viguera et al., The use of acetone as an extraction solvent for anthocyanins from strawberry fruit, PHYTOCH AN, 9(6), 1998, pp. 274-277
Colour and anthocyanin stability of red raspberry jam
Authors: Garcia-Viguera, C Zafrilla, P Artes, F Romero, F Abellan, P Tomas-Barberan, FA
Citation: C. Garcia-viguera et al., Colour and anthocyanin stability of red raspberry jam, J SCI FOOD, 78(4), 1998, pp. 565-573
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