Results 131 to 140 of about 9,904 (154)
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HPLC-DAD-ESI/MS identification of anthocyanins in Dioscorea trifida L. yam tubers (purple sachapapa)

European Food Research and Technology, 2010
The coloured tubers of purple sachapapa (Dioscorea trifida L.), a common crop in the subtropical and tropical regions, were analysed to characterise their anthocyanin composition. High-performance liquid chromatography-diode array detection-mass spectrometry (HPLC-DAD-ESI/MS) allowed the detection of 12 anthocyanin pigments.
Montserrat Duenas-Paton   +2 more
exaly   +2 more sources

Characterization and properties of purple yam (Dioscorea trifida) powder obtained by refractance window drying

Drying Technology, 2020
Purple yam, Dioscorea trifida (DT), is characterized by its valuable nutritional properties and as powder it could be used as an ingredient in various foods.
Samíria de Jesus Lopes Santos   +3 more
openaire   +1 more source

Studies on botanical and agronomic characteristics in cush-cush (Dioscorea trifida L.f.).

1967
This item was digitized as part of a project to share McGill's intellectual legacy with the public. If you are the copyright holder or a relative of the copyright holder who is deceased, you may request withdrawal by emailing escholarship.library@mcgill.ca.
openaire   +1 more source

Dioscorea trifida L.f.: a little known South American species

2023
Wellington Ferreira do Nascimento   +3 more
openaire   +1 more source

Characterization and properties of purple yam (Dioscorea trifida) powder obtained by refractance window drying

Drying Technology, 2022
Luiza Helena Meller da Silva   +1 more
exaly  

Isolation and characterization of starch from purple yam (Dioscorea trifida)

Journal of Food Science and Technology, 2021
Edna R. Amante   +2 more
exaly  

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