Results 111 to 120 of about 327 (121)

Studies on aroma generation in lulo (Solanum quitoense): enzymatic hydrolysis of glycosides from leaves

Food Chemistry, 2003
Coralia Osório
exaly  

C13-Norisoprenoid Glucoconjugates from Lulo (SolanumquitoenseL.) Leaves

Journal of Agricultural and Food Chemistry, 1999
Coralia Osório
exaly  

Volatile constituents from the peelings of lulo (Solanum vestissimum D.) fruit

Flavour and Fragrance Journal, 1993
exaly  

Nutrients, Phytochemicals, and In Vitro Antioxidant and Antimicrobial Activities of Lulo (Solanum quitoense Lam.) Fruit Pulp, Peel, and Seeds

Foods
José Pinela, Maria Inés Dias, Mikel Añibarro-Ortega   +2 more
exaly  

Identification of Free and Glycosidically Bound Volatiles and Glycosides by Capillary GC and Capillary GC-MS in “Lulo del Chocó” (Solanum topiro)

Journal of High Resolution Chromatography, 2000
exaly  

Volatile constituents of lulo (Solanum vestissimum D.) fruit

Journal of Agricultural and Food Chemistry, 1991
exaly  

Change in volatile compounds during lulo (Solanum vestissimum D.) fruit maturation

Journal of Agricultural and Food Chemistry, 1992
exaly  

Glycosidically bound aroma compounds from the pulp and the peelings of lulo fruit (Solanum vestissimum D.)

Journal of Agricultural and Food Chemistry, 1991
exaly  

Effect of temperature, 1-methylcyclopropene, and modified atmosphere packaging on the post-harvest behavior of lulo (Solanum quitoense Lam)

Scientia Horticulturae
Diego Alberto Castellanos, Helber Enrique Balaguera Lopez   +1 more
exaly  

(R)-(-)-(E)-2,6-Dimethyl-3,7-octadiene-2,6-diol 6-O-.beta.-D-glucopyranoside: Natural precursor of hotrienol from lulo fruit (Solanum vestissimum D.) peelings

Journal of Agricultural and Food Chemistry, 1993
exaly