Results 111 to 116 of about 685 (116)

LONG-TIME HEATING IMPROVES THE FUNCTIONALITY OF CHINESE QUINCE AND QUINCE FRUIT PRODUCTS

Acta Horticulturae, 2012
Y. Hamauzu, K. Nakamura, Y. Ooji
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Optimization of Microwave-assisted Extraction of Active Components from Chinese Quince using Response Surface Methodology

Journal of the Korean Society for Applied Biological Chemistry, 2009
Active components in Chinese quince were extracted by using high efficient microwave-assisted extraction. In accordance with central composited design, 20 runs with 3 variables and 5 levels applied for the optimization in response surface methodology system. The extracts were analyzed by spectrophotometeric methods for the total flavonoids content (TFC)
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EXTRACTABLE AND NON-EXTRACTABLE PROCYANIDINS ENHANCE A FOOD FUNCTION OF DIETARY FIBER IN CHINESE QUINCE AND QUINCE FRUITS

Acta Horticulturae, 2014
Y. Hamauzu, Y. Mizuno
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Chinese Quince

1999
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QUINCE, FLOWERING, JAPANESE, CHINESE (Chaenomeles)Flowering, Japanese, Chinese (Chaenomeles)

2008
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Scanning Electron Microscopy of Flyspeck of Apple, Pear, Japanese Persimmon, Plum, Chinese Quince, and Pawpaw

Plant Disease, 1987
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