Results 131 to 140 of about 485 (158)
Euphorbia serpens extracts mediated synthesis of copper oxide nanoparticles and their biological applications. [PDF]
HeliyonIdrees S, Abbasi BA, Iqbal J, Kazi M.
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In Vitro Mycorrhization for Plant Propagation and Enhanced Resilience to Environmental Stress: A Review. [PDF]
Plants (Basel)Radi H +4 more
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Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.) [PDF]
Food Research International, 2011 Abstract Free and glycosidically bound volatiles of purees from Andean blackberry (Rubus Glaucus Benth.) fruit were determined. Free volatile compounds were extracted by two techniques: solvent extraction and Solid-Phase Micro-Extraction (SPME). The glycosidically bound volatiles were isolated using Solid Phase Extraction (SPE) technique.
Meret, M. +4 more
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Journal of Agricultural and Food Chemistry, 2012
Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980).
Inigo Arozarena +2 more
exaly +3 more sources
Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980).
Inigo Arozarena +2 more
exaly +3 more sources
Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying
Food and Bioprocess Technology, 2013The Andes berry (Rubus glaucus Benth.), a tropical fruit with a high anthocyanin content and pleasant aroma, was selected for spray drying to produce solids that preserve the sensory characteristics (colour, odour and taste) of the fresh fruit. A factorial design (9 × 2) was implemented to evaluate the influence of the encapsulating agent (maltodextrin
JOSÉ G Carriazo +2 more
exaly +2 more sources
The Phenology of Rubus glaucus Benth., Characterized by the BBCH Scale
2023Fernando Ramirez, Ramirez Fernando
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Contexto de cadena mora (Rubus glaucus)
2020En esta ficha de contexto se mencionan los aspectos importantes de la cadena de mora (Rubus glaucus) enfocados a su marco productivo, regional, económico, comercio internacional, así como sus perspectivas y tendencias frente al mercado, dando a conocer su entorno de Ciencia y Tecnología e Innovación.
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Effect of type of syrup and concentration on blackberry osmotic dehydration (Rubus glaucus benth)
Revista de Investigaciones de UNIAGRARIA, 2014The high post-harvest losses in Blackberry fruits can be diminished through the application of conservation techniques that reduce the water content of the product. In the present research the osmotic dehydration technique was used to reduce the moisture content of blackberry fruits (Rubus glaucus benth).
Marcela Guzmán R., Ludy Y. Zambrano A.
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