アントシアニンの抗掻痒作用とサプリメントの品質評価に関する研究 [PDF]
, 2013 研究科: 千葉大学大学院医学薬学府学位:千大院医薬博甲第薬161号博士(薬学 ...
Amanda Zellmer (3265305) +4 more
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Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania Region [PDF]
, 2014 Campania region has always been considered one of the most appreciated Italian districts for wine production. Wine distinctiveness arises from their native grapevines.
AVERSANO, RICCARDO +8 more
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Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins [PDF]
, 2008 Using selected yeast, of the Saccharomyces cerevisiae specie, with hydroxycinnamate decarboxylase activity (HCDC+) we can transform anthocyanidin-3-O-glucosides from grapes into vinylphenolic pyranoanthocyanins.
Benito, S. +4 more
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Anti‐spermatogenic activity of malvidin chloride in langur monkeys (Presbytis entellus entellus Dufresne) [PDF]
International Journal of Andrology, 1990 SummaryMalvidin chloride (MC) a colouring agent from flowers of Malvaviscus conzattii Greenum was studied for male anti‐fertility effects in adult langur monkeys (Presbytis entellus entellus Dufresne). When fed 50 mg MC kg ‐1 for a period of 60 days, inhibition of spermatogenesis resulted.
openaire +2 more sources
Reducción de etilfenoles por formación de piranoantocianos vinilfenólicos [PDF]
, 2010 Los géneros Brettanomyces/Dekkera son responsables de la aparición de aromas fenólicos [Figura 1]. Dichos olores son resultado de la evolución de ácidos hidroxicinámicos hacia etilfenoles como consecuencia de las actividades hidroxicinamato ...
Benito Saez, Santiago +5 more
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Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking [PDF]
, 2013 This work has studied the production of stable pyranoanthocyanin pigments during fermentation using S. pombe and Saccharomyces cerevisiae. Along the fermentation, anthocyanins were determined by HPLC-DAD/MS, acetaldehyde was measured using GC-FID and ...
Benito Saez, Santiago +6 more
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Control of malvidin synthesis in the cultivated potatoes [PDF]
Heredity, 1965 N W Simmonds, J B Harborne
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Anthocyanin Stability in Food Products made with Freeze-Dried Blueberry Powder [PDF]
, 2019 This study evaluated the stability of anthocyanins in six blueberry products (gummy, graham bar, oatmeal bar, rice krispy bar, ice pop and juice) prepared with freeze-dried wild blueberry powder during processing and over eight weeks storage.
Findley, Samantha
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Dyes of red and white wine cultivars [PDF]
, 2009 Teoretická část bakalářské práce shrnuje informace o barvivech obsažených v červených a bílých odrůdách hroznů. V úvodu je popsáno složení jednotlivých částí plodu hroznu. Největší pozornost je věnována barvivům červených odrůd vína.
Peprná, Tereza
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Colour, health and wellbeing: the hidden qualities and properties of natural dyes [PDF]
, 2013 This paper addresses the questions: Is it feasible that the chemicals present in the natural dyes of both plants and insects which in the past, man has exploited for their colour, could exhibit other properties?
Wells, Kate
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